Chicken Frangelico

Italian American Cuisine

Recipe:

4 Boneless Chicken Breasts Filets

6 Slices of Prosciutto (Sliced Thinly)

1 Cup of All Purpose Flour

1 Teaspoon of Salt

1 Teaspoon of Pepper

1 Tablespoon of Italian Seasoning

1 Cup of Chicken Stock

¼ Cup of Olive Oil

1 Tablespoon of Worcestershire Sauce

¼ Cup of Flat Leaf Parsley

1 Shallot             

4 Cup of Mushrooms (Sliced)

4 Tablespoon of Unsalted Butter        

¾ Cup of Frangelico

Side Options: (Choose your favorite)

2 large Potatoes, 1 Cup of Rice, 1 Pound of Pasta

Prep Vegetables:

Slice your Mushrooms, chop the Parsley, thinly slice your Prosciutto and slice your Butter into tablespoon size portions.

Directions:

1.  Place your chicken breast inside of a large freezer bag and pound with a mallet to thin. Add 1 cup of flour in a separate freezer bag and season with salt and pepper.  Add each piece of chicken, one at a time to coat well.  Remove your coated chicken from the bag, shake off excess flour and lay on a plate/pan.  Allow coated chicken to rest for about 10 minutes.  This will help the flour to stay on the chicken better with frying.

2.     Using a large skillet, turn your flame to a medium high.  Add Olive Oil to your skillet. Once your oil is heated add floured chicken and fry for approximately 4 to 5 minutes on each side.  Remove from skillet and set aside.   Cover with foil to keep warm.

(Tip: Don’t over-crowd your pan when frying. This will help the chicken to brown better on both sides.)

3.     Reduce the temperature of your skillet to a medium heat and add the prosciutto sautéing for approximately 1 to 2 minutes.  Add mushrooms, Italian Seasoning, Shallots and Worcestershire Sauce....continue to sauté until most of the water has been cooked out.  Make sure to season ever layer with salt and pepper.   

4.     Once you’ve cooked most of the moisture out of your mushrooms it’s time to add the marsala wine and cook for a few additional minutes, eliminating the alcohol and leaving a sweet reduction.  Now you need to add the chicken stock and simmer for a few minutes to reduce the sauce. (Again…season with salt and pepper.)  Add butter 1 tablespoon at a time and stir.  Place your chicken in your skillet with the sauce and cook for another 2 minutes.  Garnish with the chopped parsley and serve!

Try my recipe and come back to share your experience with us... Enjoy!