Creamy Mushroom Chicken with Martellotto Malbec

Ingredients

Creamy Mushroom Chicken with Prosciutto Paired with Martellotto Malbec

1 pound chicken cutlets, trimmed
1/2 teaspoon ground pepper, divided
1/2 teaspoon kosher salt, divided
¼ cup flour
2 tablespoons extra-virgin olive oil, divided
2 ounces prosciutto, chopped (½ cup)
8 ounces sliced cremini mushrooms
1/4 cup minced shallots
2 cloves garlic, minced
2 teaspoons dried thyme
1/2 cup low-sodium chicken broth
1/2 cup heavy cream
1/2 cup Marsala wine OR Tawny Port (I used Port)
Chopped fresh parsley for garnish

Directions

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

Creamy Mushroom Chicken with Martellotto Malbec

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