Chicken might be just the main course you are searching for. One portion of this dish contains roughly 56g of protein, 26g of fat, and a total of 696 calories. This recipe serves 4. For $5.73 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. A mixture of all purpose flour, butter, oyster mushrooms, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe is liked by 2 foodies and cooks. From preparation to the plate, this recipe takes about 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 74%. This score is solid. Try I Ain't Chicken Chicken: Crispy Roasted Chicken Breasts with Orange and Cardamom, The Best Shredded Chicken For Your Chicken Dishes + Homemade Chicken Broth, and Popeye Tso's Chicken (General Tso's Chicken Made with Popeye's Chicken Nuggets) for similar recipes.
With a meat mallet, pound the chicken breasts to 1/4-inch thickness. Season each breast with salt and pepper and lay 1 sage leaf on each breast. Lay 1 slice prosciutto over each piece and fold in half like a book. Secure the two sides with a toothpick and dredge each breast in the seasoned flour.
In a heavy-bottomed pot with high sides, heat the 2 cups olive oil to 375 degrees. Make sure that you have a slotted spoon or spider close by. Working in a few batches, fry the leaves in the oil, removing with the slotted spoon after 30 seconds. Season with salt, set on a plate lined with paper towels to drain, and set aside.
In a 12 to 14-inch saute pan, heat the remaining olive oil until smoking.
Add the chicken and saute until golden brown on both sides.
Add the shallots and mushrooms and cook until the mushrooms have sweated, about 5 to 6 minutes.
Add the Marsala and chicken stock and cook over high heat until reduce by half. Swirl the butter into the pan, add the parsley and serve on 4 warmed dinner plates, topped with the fried sage leaves.
1 cup all purpose flour
2 tablespoons butter
4 (8-ounce) chicken breasts
1/2 cup chicken stock
1 cup Marsala wine
2 cups plus 4 tablespoons extra-virgin olive oil
1/2 pound oyster mushrooms, sliced into 1/4-inch pieces