4 boneless, skinless chicken breasts Butterfly each breast, removing any fat. Dredge in flour seasoned with salt & pepper. Fry in a preheated skillet with extra virgin olive oil. When chicken is fully cooked, remove from pan. Add 4 ounces of thin prosciutto to the skillet. Add 8 ounces of porcini mushroom and cook until mushrooms are a caramel color. Add half of a cup of Marsala cooking wine and cook for one minute. Then add half of a cup of chicken stock. Once the sauce thickens add 2 tablespoons of salted butter. Cut the chicken and return it to the pan. Serve with fresh parsley.
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I always hated Touche pie as a kid and my sister and I would joke about how terrible it was. A few years ago I tried making it myself and discovered that I actually love it. Now it's one of my girls' favorite meals.
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