Well, I'm in the mood for Chicken Marsala tonight, and I refuse to pay $15+ a plate for chicken in any restaurant. I've been making this version for years, but I'm not sure where I found it. I pay around $6-$7 a bottle for a dry Marsala wine.
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 tablespoon butter
2 ounces prosciutto, diced (nice if you can afford it)
8-10 ounces sliced mushrooms
1 small onion, diced
1 cup dry Marsala wine
1/2 cup chicken broth
1/2 teaspoon dried parsley or 1 teaspoon chopped, fresh Italian parsley
1/2 stick (1/4 cup) cold butter
salt and pepper to taste
Butterfly and pound the chicken breasts under some Saran Wrap. Brush the chicken breasts with some olive oil. Grill or pan fry until cooked through, about 7-8 minutes. Remove to a plate and cover to keep warm.
In a saute pan, melt 1 tablespoon of butter over medium-high heat. Add the mushrooms, prosciutto, and onion and cook 4 minutes. Add the Marsala and stock, increase the heat and cook for about 5 minutes. Reduce the heat to low; add the parsley and butter. When the butter is melted, season to taste with salt and pepper.
Add the cooked chicken to the pan and swirl to coat with the sauce. Top the chicken with the sauce. Serve with pasta or rice.