Sunday dinners are a tradition in the Italian culture. Growing up all I knew is that we had a big meal, usually consisting of pasta, very early on Sunday afternoons. Sometimes we ate it at Grandmas, sometimes at home and sometimes at my Nonna’s house. No matter where I was, I welcomed the food! When I have a family of my own one day, I plan on instituting Sunday dinner. It really is a wonderful way to get together with family and friends and reflect on the week. Nothing gets people talking more than good food (and wine). Until then, you, my lucky readers, get to experience a new Sunday dinner every week. Keep in mind, it may not always be some elaborate meal that takes hours to prepare, but I do promise you some Italian favorites.
I wanted to start my Sunday dinner posts with Chicken Marsala. It is a dish that I often will get at restaurants. It’s a definitely a favorite of mine. I have this problem though… when I eat something at a restaurant, I feel the need to recreate it at home. Shaun doesn’t understand why I just can’t let a good dish be just what it is: a good dish. When I’m finished eating, he will ask me how my meal was. Nine times out of ten I respond saying “It was good but I can make it even better.” He as resorted to just an eye roll now… there is no point in arguing with me. Nor should he because he gets to reap the benefits of my trials in the kitchen!
I have never had Chicken Marsala with anything more than chicken and mushrooms in a Marsala wine sauce. When I stumbled upon this recipe that included prosciutto, I had to give it a try. More often that not I crave salty foods, not sweets, so this was almost too good to be true. I have to admit, I will NOT be making my Chicken Marsala without prosciutto now. It really added that salty bite that was missing from your traditional dish. I also LOVE extra sauce which is why I basically doubled what the recipe told me to do. Sorry Tyler, less is NOT more in this case.
Chicken Marsala (adapted from Tyler Florence on Food Network)
- 4 thinly sliced boneless chicken breasts (1 pound)
- All-purpose flour (about 1 cup), for dredging
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 4 ounces prosciutto, thinly sliced and cut into bite-size pieces
- 16 ounces crimini mushrooms, thinly sliced
- 1/2 tablespoon fresh thyme
- 1 cup Marsala wine
- 1 cup chicken stock
- 2 tablespoons unsalted butter
- 2 tablespoons chopped flat-leaf parsley
- Pour flour into a shallow pie pan. Season with salt and pepper. Dredge each of your chicken breasts in the flour mixture, coating all over.
- Heat olive oil in a large nonstick skillet. Cook chicken on medium heat for about 5 minutes on each side, until golden brown and cooked through. Set aside for later use.
- Cook prosciutto on medium heat in the same skillet for about 1 minute or until it starts to crisp up. Add in the mushrooms and saute until they start browning, about 7-9 minutes. Throw in fresh thyme and season with salt and pepper.
- Pour the Marsala in the pan and let the alcohol cook out for about 1 minute. Add in the chicken stock and cook on medium-low for about 4 minutes, as sauce reduces.
- Add the chicken and any accumulated juices back into the pan. Simmer for4 minutes, turning chicken once. Add in butter and simmer 1 more minute. Garnish with parsley and enjoy!
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