The dish is perfect for a hearty quick dinner, as well as will help out in a situation where you need to surprise guests. Prosciutto, mushrooms and marsala saturate the chicken with its tastes and aromas, creating perfect composition. A dish worthy of the best Italian restaurants can be in your kitchen without any special effort. At pasta, rice or potato will be a good addition пюре. 
Time: 40 мин. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 4 chicken breasts without skin and bones (approximately 680 gr.)
- Flour
- 1/4 Art. olive oil
- 110 gr. thinly sliced prosciutto
- 230 gr. mushrooms or porcini mushrooms, remove the legs and cut in half
- 1/2 tbsp. marsala dessert wine
- 1/2 tbsp. chicken broth
- 2 tbsp. l (30 gr.) Butter
- 1/4 Art. chopped parsley
Recipes with similar ingredients: chicken breasts, flour, prosciutto, champignon mushrooms, porcini mushrooms, red wine, broth, oil creamy, parsley
Recipe preparation:
- Put the chicken breasts next to each other on a chopping board board and cover with cling film. Beat off the flat side hammer for meat until the pieces are about 0.6 cm thick. Pour some flour into a small dish and season well with salt and pepper. Stir with a fork to evenly distribute ingredients of the mixture.
- Heat olive oil in a large frying pan in a medium-strong the fire. When the butter is hot, roll the chicken breasts on both sides. sides in prepared flour, shaking off excess. Put the meat in pan and fry for 5 minutes on each side until golden color flipping once. Cook in several batches if the chicken does not fit in the pan at a time. Put the meat on a large dish in one layer.
- Reduce the heat to medium and add the prosciutto to the juices, remaining in the pan after cooking the chicken. Passer in for 1 minute to melt a little fat. Now add mushrooms and fry until they are well browned and of them moisture will not evaporate (approximately 5 minutes). Season with salt and pepper. Pour the marsala into the pan and cook for a few seconds to evaporate alcohol. Add chicken stock. Cook for a minute, to evaporate the sauce a little. Stir in the butter and return chicken in the pan. Cook over low heat for 1 minute, to heat the meat. Season with salt and pepper. Before serving decorate the table with chopped parsley.
