A bit of prosciutto adds savory flavor to this sauce.
Serve this quick-cooking dish with whole-wheat angel hair pasta.
Place flour in a shallow dish and dredge the chicken in it, pressing gently to help it adhere.
Photo: Jacob Fox
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.
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.
Skip “cooking Marsala,” which has added sodium.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
