Ingredients
Scale
- 1 lb chicken breasts boneless and skinless
- 1 cup all-purpose flour for dredging chicken
- 1 tsp salt
- 1 tsp pepper
- 1 tsp dried oregano
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 4 oz shiitake mushrooms sliced
- 2 garlic cloves minced
- 4 slices Prosciutto chopped
- 3/4 cup Marsala wine
- 1/2 cup chicken broth low sodium
- 1 tbsp all-purpose flour
- parsley for garnish
Instructions
- Prepare the chicken by slicing large breasts in half lengthwise to ensure even cooking.
- Pound the chicken between plastic wrap to a thickness of about 1/2 inch, taking care not to break it.
- In a shallow plate, mix the flour with salt, pepper, and oregano, then dredge the chicken breasts in the mixture.
- Heat olive oil and butter in a large skillet over medium heat.
- Cook a couple of pieces of chicken at a time until they start to brown, about 3 minutes per side.
- In the same skillet, add the remaining olive oil, garlic, and prosciutto, cooking for about a minute.
- Add sliced mushrooms and cook until slightly browned, about 2 minutes.
- Stir in 1 tablespoon of flour, then pour in the Marsala wine and chicken broth, scraping the bottom of the pan.
- Season with salt and pepper if necessary and let the sauce simmer for about 3 minutes until it thickens.
- Add the chicken back to the skillet and cook for another 5 minutes until the sauce reduces and thickens further, ensuring the chicken is fully cooked.
- Garnish with parsley and serve.
Notes
Ensure not to crowd the chicken in the skillet for even browning.
You can substitute shiitake mushrooms with button mushrooms if needed.
Serve with pasta or rice to soak up the delicious sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 85mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.