This week enjoy creamy chicken marsala with prosciutto. A quick, high-protein delicious dish that will have you running back for more!
Active Time: 20 Mins Total Time: 20 Mins Servings: 4
Calories: 396kcal Carbohydrates: 11g Protein: 34g Fat: 21g
Ingredients/ Equipment:
- 1 pound chicken cutlets, trimmed
- ½ teaspoon ground pepper, divided
- ¼ teaspoon salt, divided
- ¼ cup white whole-wheat flour
- 2 tablespoons extra-virgin olive oil, divided
- 2 ounces prosciutto, chopped (½ cup)
- 8 ounces sliced cremini mushrooms
- ¼ cup minced shallots
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ cup low-sodium chicken broth
- ½ cup heavy cream
- ½ cup Marsala wine
- Chopped fresh parsley for garnish
Directions
- Season chicken with 1/4 teaspoon pepper and 1/8 teaspoon salt. Place flour in a shallow dish and dredge the chicken in it, pressing gently to help it adhere. Discard any excess flour.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, flipping once, until lightly browned, 2 to 3 minutes per side. Transfer to a plate.
- Add prosciutto to the pan and cook, scraping up any browned bits, for 30 seconds. Add the remaining 1 tablespoon oil and mushrooms; cook, stirring occasionally, until tender, about 4 minutes. Stir in shallots, garlic, thyme and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt; cook, stirring often, until the shallot is translucent, about 1 minute. Stir in broth, cream and Marsala, scraping up any browned bits. Cook until slightly reduced, about 2 minutes.
- Return the chicken and any accumulated juices to the pan. Cook, flipping the cutlets occasionally, until hot, 1 to 2 minutes. Serve sprinkled with parsley, if desired.
Original recipe can be found at eating well here!
