Recipe of the Day: Tyler's 5-Star Chicken Marsala | Food 911

Tyler's take on chicken Marsala proves that a dish can be elegant AND easy. Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/32eHhYn Suffering from food dilemmas? Food 911 to the rescue. From fallen souffles to overcooked chicken, Tyler Florence can help anyone get out of a sticky situation. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Chicken Marsala Recipe courtesy of Tyler Florence Total: 40 min Prep: 20 min Cook: 20 min Yield: 4 servings Level: Easy Ingredients 4 skinless, boneless, chicken breasts (about 1 1/2 pounds) All-purpose flour, for dredging Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 4 ounces prosciutto, thinly sliced 8 ounces crimini or porcini mushrooms, stemmed and halved 1/2 cup sweet Marsala wine 1/2 cup chicken stock 2 tablespoon unsalted butter 1/4 cup chopped flat-leaf parsley Directions Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm. Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #Food911 #TylerFlorence #FoodNetwork #ChickenMarsala Recipe of the Day: Tyler's 5-Star Chicken Marsala | Food 911 | Food Network https://youtu.be/lG9azYR6Gvo