Can't decide what to make for dinner, try this easy chicken marsala with prosciutto that features mushrooms and marsala wine. A flavor filled sauce makes this the BEST week night dinner you can make in just 30 minutes.
Marinate the chicken in buttermilk for 30 minutes or overnight. Rinse and pat dry with a paper towel.
Pound chicken breasts with a meat mallet until about ¼ inch thick or cut chicken breasts in half with a knife so that they are ¼ inch thin. Season with salt, pepper and oregano. Place flour in a shallow dish and dredge chicken pieces.
Heat about 3 tablespoons of olive oil over medium-high heat in a large skillet. When hot, add chicken beasts, shaking off any excess flour. Cook for about 3 minutes on each side, turning once when golden brown and meat thermometer reads 155º, it will cook a little more at the end. Remove to a plate.
Lower heat to medium and add prosciutto cooking for about 1 minute. Add mushrooms and saute until browned, about 5-8 minutes. Add garlic and cook an additional minute. Season with salt and pepper.
Pour in wine and scrape up the brown bits, let it come to a boil. Then add chicken stock and simmer until slightly reduced. Stir in butter and return chicken to the pan. Simmer for about 1 minute to heat the chicken.
Barbara's Notes + Tips
You can use chicken tenderloins or full chicken breasts, just make sure they are pounded thin.
You can use any sort of mushrooms you enjoy for this recipe.
Wait to salt the dish for flavor until the end because the prosciutto adds a salty taste to the dish.
Soaking in buttermilk will keep the chicken tender. 30 minutes is long enough but you can also soak them overnight.