- 4 skinless, boneless, chicken breasts, cut in half and pounded thin
- 2 teaspoons red seasoning mixture or poultry seasoning
- 1 cup flour, for dredging
- ¼ cup extra-virgin olive oil
- 4 ounces thinly sliced prosciutto, cut into strips
- 8 ounces crimini or porcini mushrooms, sliced
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 clove garlic, minced
- ¾ cup sweet Marsala wine
- ¾ cup chicken stock
- 3 tablespoons butter
- ¼ cup chopped flat-leaf parsley
- 2 tablespoons chives, chopped
Season the chicken breasts on both sides with the red seasoning mixture. Gently press the seasoning onto the chicken for it to adhere. Let rest for 5- 10 minutes.
Put the flour in a shallow bowl. Dredge the chicken breast halves in the flour, shaking to remove any excess flour.
Heat the oil over medium-high heat in a large skillet. When the oil is hot, place the cutlets into the pan and fry each side until golden brown, about 3 minutes per side. Do not crowd the pan. Fry in batches until done.
Place the browned chicken onto a large platter in a single layer and keep warm in a 165oF oven.
Lower the heat to medium and add the prosciutto to the pan, sauté for 1 minute to render out some of the fat. Add the mushrooms, salt and pepper and sauté until nicely browned, about 5 minutes. Add the minced garlic and sauté for 1 minute. Pour the Marsala into the pan and bring to a boil. Stir and boil for 1 minute. Add the chicken stock and parsley and simmer for an additional minute. Lower the heat and add the butter stirring or shaking the pan. Place the chicken into the pan, and heat through for a minute until the chicken is heated through.
Garnish with chopped chives before serving.