[music playing]
First what we do, while
our cutting board is clean,
we're going to take
some mushrooms.
I'll let you cut these guys up.
These are crimini mushrooms.
Have you seen these before?
-No, but they look really yummy.
-All right.
So why don't you just go
ahead and cut these guys.
I like to cut them in half
and leave them like that,
so when you cook them,
at the end of the dish
you can actually
identify what they are.
Oh, so nice and--
Yeah, so it's not
chopped up too fine.
And while you're
chopping those up,
I'm going to take the
prosciutto strips,
and I'm just going to cut
this into like little ribbons.
OK.
What we're going to do is
basically take the breast,
like this, and I'm going to
slice it right down the middle.
Open it up, kind
of butterfly style.
But I'm going to cut
all the way through.
Actually, you create
two pieces out of this.
Like that.
See that right there?
Ta-da.
[laughter]
That's all right.
That's all right.
It takes a little practice.
It's cool.
So I'm going to take some
paper-- whatever you've got,
parchment paper,
plastic wrap, whatever.
And what we're going to do is
we're going to put it on top
and then pound the
chicken breasts.
Cool.
Right on.
Good.
Excellent.
You're good.
So we got this knocked out.
Then we have our
seasoned flour mix.
A little bit of flower.
We've got salt, a little
fresh ground pepper.
You grab the salt.
I'll grab the pepper.
Just a pinch or--
Yeah, they're good.
Scatter it around.
I give this a little stir and
make sure we push the salt
and pepper around evenly.
We take our chicken breasts and
just dredge it into the flour,
like that.
Look.
Start with a little
bit of olive oil,
enough to kind of give
it a little shallow fry.
And see a little
smoke on top of this?
That's a good temperature.
You know you're going
to get a good sear.
So you don't wait for
it to be like really hot,
where it's starting to
bubble up at you or anything.
Yeah.
Yeah, don't burn the
house down, dude.
Wow.
That's gorgeous.
See that?
Yeah.
Ah, that smells great.
Yeah, it smells fantastic.
So we're probably
looking at about five
to seven minutes on each side.
So we want to cook it all the
way through at this point.
I don't want to overcook it.
It sounds so easy.
Yeah, well, it is.
Isn't that beautiful?
-Absolutely.
All right.
Chicken cutlets.
Really, really simple.
In the same pan, there's
a lot of taste going on.
See all that stuff, looks
like yummy brown stuff?
I don't want to lose that.
This stuff tastes really good.
So let's do this.
We've got our prosciutto.
And we're going to add the
prosciutto to this first.
And you don't need
more oil or anything?
Actually, I think maybe it
needs a little more olive oil.
Why don't you add maybe a
one count or a two count.
Go ahead.
One, two.
That's enough to
give it a head start.
All right.
First, I'm going to saute the
prosciutto for a minute or two.
We're going to cook this a
lot like bacon basically.
It's going to bring
the prosciutto down
till it starts to get crispy.
All right.
We've got our mushrooms.
Go ahead and throw
our mushrooms in.
And basically, the
same kind of situation.
So we want these to cook and
get some caramel color, a nice
brown color on top of those.
Isn't that beautiful?
That's amazing.
See the caramel
on the mushrooms?
Just let it do its thing.
What we're going to
do now is we're going
to add the Marsala to this.
OK?
Yeah!
And this is just
basically really good
quality organic chicken stock.
It's from a box.
But just make sure you
get the really good stuff.
Make sure you get the
low sodium chicken broth.
You should always add
more, because you can't
take it out if it's too salty.
So check this out.
You can see how it's
starting to thicken.
See how it gets nice and
tight at the end of that?
-Yeah.
-It's beautiful.
And basically what
we're going to do
is just when the sauce
starts to come together,
you want take the
chicken cutlets
and just simmer it in the
sauce, so all that flavor
starts to come together.
And then what I'd like to do is
actually, when the sauce gets
nice and thick, I'll actually
leave it in the sauce itself,
so it stays nice and warm.
All right.
So a little shower
of fresh parsley.
Just give that a
little stir together.
Oh my god.
That's not putting
me in a hospital.
That's putting me in heaven.
Oh.
[music playing]
