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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By T.L.
on May 15, 2013
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absolutely awesome and don't cook! thanx tyler
By greenpetals22
baltimore
on April 22, 2013
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Yum - and I agree totally with MrsShively and others - added paprika & seasoning to flour mixture ect. And the sauce is delicious.
By MrsShively
North Canton Ohio
on April 08, 2013
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Wow - I would have given this 6 stars if possible. I was so afraid to attempt chicken marsala because I've had it before and sometimes the flavor was overpowering. Not with this recipe. I followed it to the letter, with the small exception that I added paprika and some Italian seasoning to the flour, and I added shallot to the mushrooms. The flavor was amazing. The chicken was tender and delicious. After chopping up the prosciutto, I mixed the small pieces with cornstarch to keep the ham from sticking together in a clump and that little bit of cornstarch was enough to thicken the sauce to perfection.
For future preparation I will DOUBLE the sauce, because doggonit, it was so good that the family members started stabbing each other with their forks if someone was getting to greedy with the sauce - so yeah, double it now and save on bandages!
I
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