Allow the liquid to reduce by half (about 3-4 minutes) while scraping the pan with a wooden spoon to remove the brown bits. Add the marsala and the chicken stock and turn the heat to high.Add the garlic to the pan along with a touch more olive oil and cook for approximately 1 minute until golden. Begin to cook the pasta to 1 minute less than al dente.Remove the pieces and place in the same plate as the mushrooms. You may need to work in batches to not overcrowd the pan. Sear the chicken slices until browned on both sides, roughly 6-7 minutes total.
Add 1 tablespoon of butter and 1 tablespoon of olive oil to the same pan.Remove the prosciutto and set it aside on a small plate. Add the prosciutto to the same pan and cook until browned, about 3-4 minutes.Season with salt and pepper, then remove the mushrooms from the pan and set them aside in a dish covered with tented foil. While you're waiting for the water to boil, heat a very large pan to medium heat and saute the mushrooms until they brown and release their water (about 5 minutes). Bring a pot of salted water (2 tablespoons of kosher salt per gallon of water) to boil.This should be discarded and not saved for later use. Note: You will have flour left after dredging. To make this process simpler, you can place all the pieces and the flour in a large Ziploc bag and shake. Next, dredge the chicken pieces in flour and shake off the excess.Liberally season the chicken pieces with salt and pepper.If you purchased thick-cut breasts like I did, fillet them first, then pound until flat and cut them into bite-sized pieces.Begin by prepping your ingredients: slice the mushrooms, chop the prosciutto, and mince the parsley.Perfect served with some sauteed garlicky greens on the side like spinach or broccoli rabe.Įach number corresponds to the numbered written steps below. We also used prosciutto to add another dimension of flavor making this already delicious dish even better! We sliced the chicken breasts into bite-sized pieces so there's a little bit of chicken in almost every bite you take.
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