3/4 cup all purpose flour, for dredging
Kosher salt and freshly ground pepper
1/4 cup extra virgin olive oil
4 ounces of thinly sliced prosciutto (1/4 imported from Claro’s)
8 ounces of fresh porcini or cremini mushrooms (or whatever you find in your supermarket, I used 3 cups of sliced portabella, whole mushrooms, and shiitake)
1/2 cup sweet Marsala wine (San Antonio Winery Marsala sold at Claro’s)
1/2 cup chicken stock (used Wolfgang Puck)
2 tbsp. unsalted butter
1/4 cup chopped fresh flat-leaf parsley
Heat olive oil over medium-high heat in a large skillet.
Remove chicken to a large platter and cover with foil to keep warm.
Now, make your sauce.
Lower the heat to medium and add the prosciutto to the pan.
Sauté until mushrooms are nicely browned and their moisture has evaporated. Season with salt and pepper.
Pour the Marsala wine into the pan and boil down for a few seconds to cook out the alcohol.
Then add the chicken stock to simmer for a minute to reduce the sauce slightly.
Stir in the butter and return chicken to the pan.
Simmer gently for 1 minute to heat the chicken through.
Recipe found in Tyler Florence’s book “East This Book”
Directions for the Potato fries:
Slice your favorite potato into thin circles, lay them flat foil on a pan and drizzle Olive oil, salt pepper, and your favorite garlic seasoning. Bake on 350 for 30-40 minutes depending on how crispy or soft you like them.