Slice chicken breasts in half thickness-wise, then cover with plastic wrap and use a flat meat mallet to pound into roughly 1/4 inch thick pieces.
Put flour in a shallow platter/dish and season liberally with salt and pepper. Mix with a fork to evenly distribute.
Stem and halve/quarter mushrooms.
Thinly slice prosciutto.
Start a pot of salted water for the pasta.
While waiting for the water to boil, heat oil over medium heat (on my electric range) in a saute pan or skillet (not non-stick). When the oil is hot dredge both sides of each chicken piece in the flour, shaking off the excess. Pan fry for 3 minutes, then start checking for golden brown and delicious but not burned. Flip and repeat. Do this in batches if you can't cook them all at once. Remove chicken to a large platter in a single layer and cover.
Lower heat to medium low, add a touch more oil, and add the mushrooms. Saute until somewhat browned and moisture has started to evaporate (about 3 minutes). Add prosciutto and saute another minute.
Sometime during the above steps the water will have come to a boil. Add and cook the pasta.
Pour Marsala into the pan and boil down for a few seconds, then add the chicken stock. Deglaze and simmer (stirring regularly) for about 5 minutes to slightly reduce the sauce.
Stir in the butter and return the chicken to the skillet/saute pan. Heat the chicken through (1 or 2 minutes).
Drain the pasta and add to the skillet/pan. Mix thoroughly. Serve, let diners adding salt and pepper to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (461g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 243 (27%)|
|Amt Per Serving||% DV|
|Total Fat 27g||36 %|
|Saturated Fat 9g||45 %|
|Monounsaturated Fat 12g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 197.2mg||61 %|
|Sodium 730.7mg||25 %|
|Potassium 741.9mg||20 %|
|Total Carbohydrate 107.6g||32 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 106.1g|
|Protein 53.3g||76 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 912
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