Inspired by The Dizzy Cook and The Food Network, this easy-to-make Weeknight Chicken Masala Recipe is flavorful and filling. With cream, mushrooms, and the addition of prosciutto, various flavor profiles come together to create a comforting meal that is also perfect for BBQ season.

Green beans, asparagus, a salad, and/or rice are great side options to incorporate healthy vegetables and grains into the dish. It may seem like a lot of ingredients, but it really is simple to make! (The mushrooms and garlic alone could be a side dish- they taste so good. You’re left wanting more.)

Weeknight Chicken Masala

Ingredients

4 thin Boneless, Skinless Chicken Breasts (Or, 2 large ones sliced in half to about 1/2″ thickness)

3 tbsp Ghee* or Olive Oil and Butter *Ghee can reach a higher smoke point, but I use whatever we have on hand

1/2 cup All-Purpose Flour, White Rice Flour or Arrowroot Powder

1 Shallot, peeled and chopped

2 Garlic Cloves, peeled and chopped

8-10 oz Cremini or Porcini Mushrooms, stemmed and sliced

1/2 cup Chicken or Vegetable Broth

1/4 cup Heavy Cream

1 Tbsp White Vinegar

4 ounces Prosciutto, thinly sliced

1/2 tsp Ground Mustard Powder (or 1 tsp of Dijon)

1 tsp Dried Thyme leaves

1.5 tbsp Fresh Flat-Leaf Parsley, chopped (1/4 cup?)

Salt and Freshly Ground Black Pepper

Optional: 1/2 cup sweet Marsala wine (I replace this with broth)

Instructions

Butterfly the chicken breasts by slicing them in half horizontally to create two cutlets. Tenderize the meat by placing a piece of parchment paper on top of the cutlets and pounding them with a meat mallet until they are about 1/4-inch thick. This will ensure even cooking and juicier results.

Stir the salt and pepper into the flour, and dredge the chicken on both sides, shaking off excess flour.

In a large pan over medium-high heat, add 1 Tbsp of olive oil and 1 Tbsp of butter. Once shimmering, add the flour-coated chicken and fry until golden brown on both sides, about 3-5 minutes per side until golden. Do this in batches if necessary. Transfer to a plate and cover with foil. Remove the chicken to a large platter in a single layer to keep warm.

Lower the heat to medium.

In the same skillet with the drippings from the chicken, add 1 more Tbsp of butter and allow it to melt. Add the prosciutto to the drippings in the pan, and cook for about a minute to render out some of the fat.

Wipe your mushrooms with a damp cloth to clean them rather than running them under cool water. This will help them to avoid becoming waterlogged. It will also help them to caramelize. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 3-4 minutes until browned on both sides; season with salt and pepper. Do not crowd your mushrooms- if you do, they will steam. Give them some space in a single layer to get browned.

Add the shallots and garlic to the mushrooms, scraping up any bits from the bottom. Mix in 1 Tbsp of flour. Pour in the chicken broth and vinegar; simmer for 5-7 minutes, until thickened and reduced by half.

Add the heavy cream, mustard, and thyme before returning the chicken to the sauce mixture. Simmer another 2-3 minutes to thicken. This can be served with your preferred sides such as green beans, mashed potatoes, egg noodles, rice, or asparagus. Top with parsley if desired.

Enjoy!

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