- 6 boneless, skinless chicken breasts, flatten to 1/4 inch thickness
- 2/3 cup rice flour
- 1/3 cup cornstarch
- Freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 4 ounces prosciutto, thinly sliced and chopped
- 12 ounces crimini mushrooms, stemmed and halved
- 2/3 cup sweet Marsala wine
- 2/3 cup chicken stock
- 4 small shallots, sliced
- 3 garlic cloves, minced
- 3 tablespoons butter
- 1/8 cup chopped fresh parsley
- Blend the rice flour, cornstarch, salt and pepper in a shallow bowl or platter. Set aside. Heat a large skillet or Dutch oven over medium-high heat. Add the olive oil. Once hot dredge each chicken breast in the flour mixture shaking off the excess. Saute the chicken in batches until golden brown on each side taking care not to crowd the pan. Remove the cooked chicken to a platter in a single layer. Keep warm (I put mine in the microwave).
- Lower the heat to medium and add the prosciutto. Saute for a minute or two to render some of the fat. Add the shallots and garlic. Saute for about 3 minutes. Add the mushrooms and cook until their moisture is evaporated. Season with salt and pepper. Add the wine to the pan, deglaze (scrape the crunchy things off the bottom) and boil for a few seconds. Add the chicken stock and bring the mixture to a low simmer. Reduce the sauce slightly then stir in the butter until melted. Return the cooked chicken breasts to the skillet and simmer for a few minutes or until the chicken is heated through. Season with salt and pepper and garnish with fresh chopped parsley to serve.