Listen Live!
Paramount Emergency Medical Service

Cookin' with Kaye

Tune in to Cookin' with Kaye Friday mornings at 8:15 AM for a new recipe every week!

Chicken Marsala (7/18/2008)

Chicken Marsala
(recipe courtesy Tyler Florence & JoAnn Cianciulli & the Food Network)

4 boneless, skinless chicken breasts (about 1 ½ pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
¼ cup extra-virgin Olive Oil
4 ounces prosciutto, thinly sliced or 3-4 slices smoked bacon
8 ounces sliced mushrooms
1 bunch green onions, chopped
½ cup sweet Marsala wine
½ cup chicken stock
2 tablespoons unsalted butter
¼ cup chopped flat-leaf parsley
Your favorite pasta, angel hair, fettuccini, spaghetti, etc. (cooked according to package directions)

With a meat mallet, between two pieces of plastic wrap, pound chicken breasts to about ¼-inch thickness. Put some flour in a shallow platter and season with salt and pepper; mix with a fork to distribute evenly.

Heat oil over medium-high heat in a large skillet. When oil is hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off excess. Slip cutlets into the pan and fry for 5 minutes on each side until golden, turning once. Do this in batches if pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.

Lower heat to medium and add the prosciutto or bacon to the drippings in the pan, sauté for 1 minute to render out some of the fat. Now, add the mushrooms and green onions and sauté until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour Marsala in the pan and boil down for a few seconds to cook out the alcohol. Scrap bottom of the pan to get the chicken bits mixed in for flavor. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return chicken to pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving. Serve over pasta.

You can also mix up some cornstarch and water, and thicken the sauce if you'd like.

This week's recommended wine from Van's Liquor Store in East Dubuque-The Tri-States wine specialists....Yalumba Un-oaked Chardonnay.

Do you have a recipe you'd like to share? Email it to Mike at michael.kaye@kdth.com.

 

Recipe List