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Chicken Valdestano

You need to make this italian dish, chicken valdestano - perfect weeknight cozy dinner

Chicken Valdestano

Ingredients

  • 1 lb chicken breast, halved and pounded out to 1/4 inch thick cutlets
  • 2 shallots, minced
  • 3 cloves garlic, chopped
  • 3 cups mushrooms, sliced
  • 4-5 slices prosciutto di parma
  • 1 ball mozz, sliced
  • 6 sage leaves
  • 3 thyme sprigs
  • 1 cup Marsala wine
  • 1 cup chicken broth
  • 2 tablespoons butter (rolled in flour if you want a thicker sauce)
  • 1 cup flour
  • 1 tablespoon salt, pepper, onion powder, garlic powder
  • 3 tablespoons oil
  • Salt/pepper to season

Preparation

  1. 1

    Preheat oven to 350 degrees

  2. 2

    Mix the flour, salt, pepper, onion powder and garlic powder in a large flat plate or bowl

  3. 3

    Coat pounded out chicken in seasoned flour, pat off excess

  4. 4

    Heat pan to medium, add oil

  5. 5

    Add chicken to heated pan, cook for 3 minutes on each side, or until golden brown

  6. 6

    Place cutlets on a lined baking sheet and top with sage, prosciutto, sliced mozzarella, and thyme

  7. 7

    Place baking sheet into oven for 5-8 minutes, or until cheese is melted

  8. 8

    Using the same pan with cutlet residue, heat to medium

  9. 9

    Add shallots, cook until soft (8-10 minutes)

  10. 10

    Add a pinch of salt, pepper, and chopped garlic, cook until fragrant (5 minutes)

  11. 11

    Add mushrooms and let those cook down until liquid is absorbed (12 minutes)

  12. 12

    Add in marsala wine and let reduce by half

  13. 13

    Add in chicken broth and stir

  14. 14

    Let the sauce simmer for 10 minutes

  15. 15

    Add butter into the pan, continuing to stir so the sauce thickens

  16. 16

    Once marsala sauce is finished, pour over cutlets to serve

  17. 17

    You can garnish with parsley, extra parmesan cheese and plate over any pasta you’d like!