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Photo: Jacob Fox
Active Time:20 minsTotal Time:20 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:20 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundchicken cutlets, trimmed½teaspoonground pepper, divided¼teaspoonsalt, divided¼cupwhite whole-wheat flour2tablespoonsextra-virgin olive oil, divided2ouncesprosciutto, chopped (½ cup)8ouncessliced cremini mushrooms¼cupminced shallots2clovesgarlic, minced1teaspoondried thyme½cuplow-sodium chicken broth½cupheavy cream½cupMarsala wine (see Tip)Chopped fresh parsley for garnish
Cook Mode(Keep screen awake)
Ingredients
1poundchicken cutlets, trimmed
½teaspoonground pepper, divided
¼teaspoonsalt, divided
¼cupwhite whole-wheat flour
2tablespoonsextra-virgin olive oil, divided
2ouncesprosciutto, chopped (½ cup)
8ouncessliced cremini mushrooms
¼cupminced shallots
2clovesgarlic, minced
1teaspoondried thyme
½cuplow-sodium chicken broth
½cupheavy cream
½cupMarsala wine (see Tip)
Chopped fresh parsley for garnish
DirectionsSeason chicken with 1/4 teaspoon pepper and 1/8 teaspoon salt. Place flour in a shallow dish and dredge the chicken in it, pressing gently to help it adhere. Discard any excess flour.Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, flipping once, until lightly browned, 2 to 3 minutes per side. Transfer to a plate.Add prosciutto to the pan and cook, scraping up any browned bits, for 30 seconds. Add the remaining 1 tablespoon oil and mushrooms; cook, stirring occasionally, until tender, about 4 minutes. Stir in shallots, garlic, thyme and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt; cook, stirring often, until the shallot is translucent, about 1 minute. Stir in broth, cream and Marsala, scraping up any browned bits. Cook until slightly reduced, about 2 minutes.Return the chicken and any accumulated juices to the pan. Cook, flipping the cutlets occasionally, until hot, 1 to 2 minutes. Serve sprinkled with parsley, if desired.TipsTip:Hailing from Sicily, Marsala gets sweetness and dimension from the addition of brandy. It adds complexity to this creamy sauce. For the best flavor, choose Marsala from the wine section of your store (near the other fortified wines). Skip “cooking Marsala,” which has added sodium.Originally appeared: EatingWell Magazine, January/February 2021
Directions
Season chicken with 1/4 teaspoon pepper and 1/8 teaspoon salt. Place flour in a shallow dish and dredge the chicken in it, pressing gently to help it adhere. Discard any excess flour.Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, flipping once, until lightly browned, 2 to 3 minutes per side. Transfer to a plate.Add prosciutto to the pan and cook, scraping up any browned bits, for 30 seconds. Add the remaining 1 tablespoon oil and mushrooms; cook, stirring occasionally, until tender, about 4 minutes. Stir in shallots, garlic, thyme and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt; cook, stirring often, until the shallot is translucent, about 1 minute. Stir in broth, cream and Marsala, scraping up any browned bits. Cook until slightly reduced, about 2 minutes.Return the chicken and any accumulated juices to the pan. Cook, flipping the cutlets occasionally, until hot, 1 to 2 minutes. Serve sprinkled with parsley, if desired.TipsTip:Hailing from Sicily, Marsala gets sweetness and dimension from the addition of brandy. It adds complexity to this creamy sauce. For the best flavor, choose Marsala from the wine section of your store (near the other fortified wines). Skip “cooking Marsala,” which has added sodium.
Season chicken with 1/4 teaspoon pepper and 1/8 teaspoon salt. Place flour in a shallow dish and dredge the chicken in it, pressing gently to help it adhere. Discard any excess flour.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, flipping once, until lightly browned, 2 to 3 minutes per side. Transfer to a plate.
Add prosciutto to the pan and cook, scraping up any browned bits, for 30 seconds. Add the remaining 1 tablespoon oil and mushrooms; cook, stirring occasionally, until tender, about 4 minutes. Stir in shallots, garlic, thyme and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt; cook, stirring often, until the shallot is translucent, about 1 minute. Stir in broth, cream and Marsala, scraping up any browned bits. Cook until slightly reduced, about 2 minutes.
Return the chicken and any accumulated juices to the pan. Cook, flipping the cutlets occasionally, until hot, 1 to 2 minutes. Serve sprinkled with parsley, if desired.
Tips
Tip:Hailing from Sicily, Marsala gets sweetness and dimension from the addition of brandy. It adds complexity to this creamy sauce. For the best flavor, choose Marsala from the wine section of your store (near the other fortified wines). Skip “cooking Marsala,” which has added sodium.
Originally appeared: EatingWell Magazine, January/February 2021
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Nutrition Facts(per serving)396Calories21gFat11gCarbs34gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
