Creamy Chicken Marsala with Prosciutto
Many moons ago Lorraine and I had dinner with a college friend of hers at Kanally’s in Schenectady, NY. We both had Veal Marsala in a cream sauce.
I have been trying to recreate that meal ever since then. I get close, but can’t quite get it.
Today I think I figured it out. And maybe even improved upon it.
Creamy Chicken Marsala with Prosciutto
- 2 Tbsp olive oil
- 2 Tbsp butter
- 2 lbs boneless chicken breast, sliced thin
- seasoned salt & ground black pepper
- garlic, pressed or minced
- 3/4 cup Marsala
- 2 tsp Herbes de Provence
- 1 quart veal stock
- 3 Tbsp flour dissolved in 1/2 cup water
- 3/4 cup half-n-half
- 1/4 lb prosciutto, sliced thin
Put the oil and butter in a deep saute pan over medium-high heat. Once the butter crackles, saute the chicken in batches, seasoning on with salt and pepper, browning lightly on both sides. As each batch is cooked, keep warm. I use a Corning Ware pan with lid.
Add garlic and Marsala; cook, stirring periodically, until the Marsala is reduced by half. Scrape up anything burned to the bottom of the pan. This is flavoring for the final dish. Don’t be a wimp — I used 6 large cloves of garlic. Garlic is a food group.
Add the veal stock and cook until reduced by half. Add the flour mixture, stirring well. This will thicken the sauce.
Add the half-n-half and stir until well blended. Reduce heat to low. Add chicken back in and cover each piece with a sheet of prosciutto. Cover and simmer for 5 minutes or until the prosciutto is wilted, then serve over pasta.
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The difference? The veal stock. It provides a richness.
Lorraine’s only complaint? No mushrooms ….
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The veal stock makes the difference. Everyone had second tonight.