Chicken Marsala

Recipe courtesy Tyler Florence and JoAnn Cianciulli

Show: Food 911Episode: Chicken Marsala Rocks!

Rated: 5 stars out of 5Rate itRead users' reviews (283)

RECIPE
COMMENTS & REVIEWS(283)

Cook Time:
20 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 20 min
Total:: 40 min

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Ingredients

4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley

Directions

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.

Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

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Comments & Reviews

recipe Chicken Marsala
dara portland, OR 02-01-2010
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Dad said it was the best chicken he ever had!
Rated: 5 stars out of 5

Trying to please the not so intellectual food palette of my Montana raised father whom asked what the heck is Marsala? He ate... the whole plate and was pleasantly surprised that his 25 year old daughter actually knew how to cook. Thanks and try it, its awesome. The only thing I would change is, add some red wine to give it a kick in the last few min of simmering!Read more
recipe Chicken Marsala
donna brooklyn, NY 01-28-2010
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Ooh so happy with this one
Rated: 4 stars out of 5

So good and simple. Cooked the chicken a little longer than the recipe requires and it was awesome.
recipe Chicken Marsala
Candace San Diego, CA 01-25-2010
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Delicious!
Rated: 5 stars out of 5

My family really seemed to like it a lot! I added about a tablespoon of heavy cream and aprx 1 teaspoon of cornstarch to... thicken the sauce a bit. It tasted great!Read more
recipe Chicken Marsala
Chris Walnut Creek, CA 01-19-2010
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Excellent flavors!
Rated: 5 stars out of 5

Great recipe and easy to make...
recipe Chicken Marsala
LILLI Ivanhoe, IL 01-18-2010
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Fantastic, quick and easy
Rated: 5 stars out of 5

Wow, made this recipe for my son and his family, who were visiting from out of town. Didn't want to make anything that would... require too much time away from them. I couldn't believe how easy and quick this recipe was. The taste was fantastic. I didn't use the pancetta, 'cause I didn't have it on hand. Still had a dynamite "upscale" taste. Thanks Tyler! Even a pickie 5 year old loved it.Read more
recipe Chicken Marsala
Ryan San Luis Obispo, CA 01-09-2010
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Can't go wrong with Tyler!
Rated: 5 stars out of 5

Again Tyler sticks to a simple and traditional recipe introducing you to chicken marsala. I will agree to a point, that... modifications will work well with this dish if your one of those people who has to have garlic in every dish you make. I on the other hand, try to stay away from the over used herbs and I follow this one as suggested by the chef. My suggestions in following the recipe, would be to go with the sweet flavor of the crimini mushrooms if they are available to you and make sure to get a nice thick dredging of the chicken. You will see that you will want a nice golden crust completely covering the chicken before returning it back to your sauce. It will taste heavenly!Read more