Chicken Marsala

Recipe courtesy Tyler Florence and JoAnn Cianciulli

Show: Food 911Episode: Chicken Marsala Rocks!

Rated: 5 stars out of 5Rate itRead users' reviews (266)

RECIPE
COMMENTS & REVIEWS(266)

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
Tiff Somerville, MA 10-14-2009
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SUPER EASY and DELICIOUS
Rated: 4 stars out of 5

I made the recipe with exact ingredients just added some garlic to the mushrooms saute. I also doubled the sauce. The sauce... is very thin. Needs to be reduced more or add cornstarch?? Overall SUPER EASY and DELICIOUS.Read more
recipe Chicken Marsala
Lily Phoenix, AZ 10-12-2009
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Amazing!!!
Rated: 5 stars out of 5

I made it for dinner tonight for me and my boyfriend and it was amazing!! I substituted the marsala wine for Sherry, baby... bella mushrooms, bow tie pasta and extra liquids for lots of sauce! Yummo :) I was surprised at how easy it was to make. Read more
recipe Chicken Marsala
Carlton Webster, NY 10-12-2009
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Wonderful and Delicious
Rated: 5 stars out of 5

Another great hit from Tyler. I made this today and followed the directions exactly with one exception. I used Marsala... Cooking Wine and it turned out fantastic.Read more
recipe Chicken Marsala
Jeff Springfield, VA 10-08-2009
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Home Run
Rated: 5 stars out of 5

Flat out THE best Chicken Marsala I've ever had in or outside the home. Easier to make than another recipe I'd been using... and about 100 times better. Even wife and daughter, the fungus haters, were begging for more mushrooms because they were just that good soaking in the sauce. Just awesome.Read more
recipe Chicken Marsala
MELODY RONKONKOMA, NY 10-06-2009
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Simple & Delicious
Rated: 5 stars out of 5

Made this last night. So simple and so delicious. The entire family couldn't get enough. The only thing I changed was that I... used about 2 ounces of finely diced pancetta, since I didn't have any prosciuto in the house. There were no leftovers.Read more
recipe Chicken Marsala
Ed Franklin Square, NY 09-29-2009
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The best chicken dish I've ever made
Rated: 5 stars out of 5

Made your dish last night, easy and delicious, the family loved it.