This classic Italian dish is fast and easy to prepare. We use our Organic Chicken Bone Broth to enhance the richness and flavor as well as to boost the nutritional value. Serve as is or over a bed of wide noodles or mashed potatoes. Green vegetables such as spinach, asparagus, or green beans make for a wonderful side dish to complete this meal.
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Love is The Ultimate Spice!
|1 ½ lbs skinless, boneless chicken breasts or thighs||1 cup all-purpose GF flour, for dredging|
|sea salt, to taste||granulated onion, to taste|
|granulated garlic, to taste||fresh ground black pepper, to taste|
|¼ cup coconut oil or ¼ cup extra-virgin olive oil||4 oz prosciutto, thinly sliced|
|8 oz crimini mushrooms, sliced||½ cup sweet Marsala wine|
|½ cup The Flavor Chef Chicken Bone Broth||2 tbsp unsalted butter|
|¼ cup chopped flat-leaf parsley|
|Baker & Olive Mushroom & Sage Extra Virgin Olive Oil||Baker & Olive Fig Balsamic Vinegar|
Put the chicken breasts flat on a cutting board and carefully slice into 3 or 4 thin slices about ¼ inch thick. Lay them side by side on the cutting board and place a piece of plastic wrap over them. Pound the chicken with a flat meat mallet to make them even and to help tenderize the meat. Put the flour in a shallow platter and season with a fair amount of granulated garlic, granulated onion, sea salt and black pepper. Mix with a fork to distribute evenly.
Heat the coconut oil over medium-high heat in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shake off the excess. Slip the cutlets into the pan and fry for 3 to 5 minutes on each side until golden, turning once. Do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
Lower the heat to medium and add the prosciutto to the drippings in the pan. Sauté for one minute to render out some of the fat. Now, add the mushrooms and sauté until they are nicely browned and their moisture has evaporated, about 5 minutes, and season with sea salt and black pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the Organic Chicken Bone Broth and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan. Simmer gently for one minute to heat the chicken through. Finish with Baker & Olive Mushroom and Sage Extra Virgin Olive Oil and Baker & Olive Fig Balsamic Vinegar and garnish with chopped parsley before serving.