Chicken Marsala
Easy chicken marsala, twenty minutes start to finish, with gluten free pasta.
Servings: 4
Ingredients
- 2 large chicken breasts
- sea salt
- freshly ground black pepper
- 1 tablespoon olive oil
- 3 tablespoons unsaltedbutter
- 4-6 slices prosciutto thinly sliced
- 2 cups cremini mushrooms about 8 ounces
- 1/2 cup marsala wine
- 1/2 cup chicken stock
- 1 package unflavored gelatin
- chopped parsley for garnish
- lemon wedge optional
Instructions
- Slice chicken breasts horizontally.
- Put chicken breasts in ziplock bag, pound about 1/4 inch thick.
- Season with salt and pepper on both sides.
- Heat oil and 1 tablespoon butter in frying pan on medium heat.
- Brown chicken a few minutes on each side, until golden.
- Remove chicken to a warming plate.
- Add prosciutto to pan, lower heat, cook for a minute, stirring.
- Add sliced mushrooms, saute until golden, about 5 minutes.
- Add Chicken back in, add marsala wine, cook down for a few minutes.
- Sprinkle gelatin onto broth. Stir in.
- Add broth and remaining butter into pan. Sauce should thicken rapidly.
- Add parsley.
- Squeeze a little lemon for brightness (optional)
- Serve immediately.