IngredientsCreamy Mushroom Chicken with Prosciutto Paired with Martellotto Malbec
Step 1: Season chicken with 1/4 teaspoon pepper and 1/8 teaspoon salt. Place flour in a shallow dish and dredge the chicken in it, pressing gently to help it adhere. Discard any excess flour.
Step 2: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, flipping once, until lightly browned, 8-10 minutes per side or until done: depending on how thick the thighs are. Transfer to a plate.
Step 3: Add prosciutto to the pan and cook, scraping up any browned bits, for 30 seconds. Add the remaining 1 tablespoon oil and mushrooms; cook, stirring occasionally, until tender, about 4 minutes. Stir in shallots, garlic, thyme and the remaining 1/4 teaspoon pepper and 1/4 teaspoon salt; cook, stirring often, until the shallot is translucent, about 1 minute. Stir in broth, cream and Marsala or Port, scraping up any browned bits. Cook until slightly reduced, about 3-5 minutes.
Step 4: Return the chicken and any accumulated juices to the pan. Cook, flipping the cutlets occasionally, until hot, 5-6 minutes. Serve sprinkled with parsley, if desired.
Adapted from Eating Well Jan/Feb 2021