Chicken Marsala
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 895
- Total Fat
- 27
- Saturated Fat
- 10
- Carbohydrates
- 93
- Dietary Fiber
- 5
- Sugar
- 7
- Protein
- 61
- Cholesterol
- 166
- Sodium
- 1287
- Total: 25 min
- Active: 25 min
Ingredients
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/4-inch-thick medallions
Grapeseed oil, as needed
2 cloves garlic, minced
1 shallot, minced
1 pound cremini mushrooms, sliced
2 ounces thinly sliced prosciutto, cut into 1/4-inch dice
4 sprigs fresh thyme, leaves picked
3 tablespoons fresh parsley leaves, finely chopped
3/4 cup Marsala wine
1 cup chicken stock
4 tablespoons unsalted butter, cut into pieces, softened
Warm buttered fettuccine, for serving
Directions
- Add the flour to a shallow plate and season with salt and pepper. Coat the chicken pieces with the flour and tap off any excess.
- Set a 12-inch cast-iron pan over medium heat, add enough oil to coat the bottom of the pan and heat until hot. Add the chicken in batches and cook until browned, 2 to 3 minutes. Flip and cook on the other side until browned. Keep warm, covered, on a serving plate.
- Add about 1 tablespoon more oil to the pan, add the garlic, shallot and mushrooms and saute for about 1 minute. Add the prosciutto, thyme and half of the parsley and cook 1 more minute. Add the Marsala to the pan and deglaze, scraping up any browned bits from the bottom. Cook until the wine is reduced by about three-quarters, 1 to 2 minutes. Add the chicken stock and cook until the sauce is heated through and thickened, 4 to 5 minutes. Remove from the heat and stir in the butter one piece at a time. Spoon the sauce over the chicken and garnish with the remaining parsley. Serve with warm buttered fettuccine.
Cook’s Note
If the sauce seems too thin, rub about a tablespoon of butter with about 2 tablespoons of the seasoned flour to a crumby texture and whisk it into the sauce a bit at a time. Simmer until thickened.