Basil Chicken Marsala with Mushrooms


  • 4 skinless, boneless, chicken breasts-flattened
  • All-purpose flour, for dredging
  • 1 Tbsp Bada Bing Seasoning
  • 1 tsp Sun Ripened Tomato Sea Salt
  • ½ tsp Applewood Pepper
  • ¼ cup Basil Olive Oil
  • 4 ounces prosciutto, thinly sliced
  • 8 ounces mixed mushrooms, stemmed and halved
  • ½ cup sweet Marsala wine
  • ½ cup chicken stock
  • 2 tablespoon unsalted butter
  • ¼ cup chopped flat-leaf parsley


  1. Put some flour in a shallow platter and season with ½ of Bada Bing Seasoning, Sun Ripened Tomato Sea Salt,and Applewood Pepper; mix with a fork to distribute evenly.
  2. Dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Set aside.
  3. In skillet, heat the Basil Olive Oilover medium. When the oil is hot, carefully slip the cutlets into the pan and fry for about 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Set chicken in a single layer on a separate platter to keep warm.
  4. Lower the heat to low-medium and add the prosciutto to the drippings in the pan, sauté for 1 minute to render out some of the fat.
  5. Next, add the mushrooms and sauté until they are nicely browned about 5 minutes; season with ½ of Bada Bing Seasoning.
  6. 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.
  7. Return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with additional Sun Ripened Tomato Sea Salt,and Applewood Pepper if needed. Garnish with chopped parsley before serving.

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