4 Videos | Photo: Chicken Marsala Recipe
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 kikiandkyle
Lake County, IL
on May 22, 2012
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I gave this recipe 5 stars because it was so delicious, and so easy to make. I served it with penne because my kids wanted pasta, but I'd probably serve it with potatoes next time.
I will agree with other reviewers who cautioned against using so much salt. I only salted my flour, and between that, the bacon I used in place of prosciutto and the chicken broth, my sauce was still very salty and I'm a big salt person. I probably won't even salt my flour next time. I also added a little heavy cream at the end as others did, and eventually thickened with a little cornstarch because I prefer my sauce that way.
This recipe is definitely going in my regular rotation, especially since I now have a big, expensive bottle of Marsala wine to get through! I wouldn't hesitate to make this for guests either, I think it is refined enough while still being very low fuss.
By Ms Irene
on May 19, 2012
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Very easy and has great feedback from guest who rave. I served over rice, but I am a rice fan. I did double the sauce and it definitely reheats well!
By back2chi
on May 10, 2012
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After reading numerous reviews, I synthesized those ideas into the dish I made. Most importantly, do not add any extra salt until the end, if you deem it necessary. I cooked chopped shallots and garlic in the pan before adding the prosciutto which you can use a little less than the recipe called for. Doubling the sauce you make is important. I added a little heavy cream with the chicken stock near the end of cooking the sauce. There was only one serving left, so I cooked some penne and reserved some pasta water, I cut up the remaining chicken and mixed it with the cooked penne, pasta water, and sauce for two delicious lunches for the next day.
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