Chicken Marsala Recipe

Name: Chicken Marsala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken breasts, skinless and boneless (about 1 1/2 lbs.); ¾ cup all-purpose flour; 1 ½ teaspoons kosher salt, divided; ¾ teaspoon fresh ground black pepper, divided; ¼ cup extra virgin olive oil; 4 ounces prosciutto, thinly sliced; 8 ounces cremini mushrooms, stemmed and halved (can use porcini mushrooms); ½ cup sweet marsala wine; ½ cup chicken stock; 2 tablespoons unsalted butter; ¼ cup flat leaf parsley, chopped

Servings: persons

4 chicken breasts, skinless and boneless (about 1 1/2 lbs.)
¾ cup all-purpose flour
1 ½ teaspoons kosher salt, divided
¾ teaspoon fresh ground black pepper, divided
¼ cup extra virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces cremini mushrooms, stemmed and halved (can use porcini mushrooms)
½ cup sweet marsala wine
½ cup chicken stock
2 tablespoons unsalted butter
¼ cup flat leaf parsley, chopped

1
["Place one chicken breast in a gallon zip lock bag and pound flat with a meat mallet, until about 1/4"" thick.", "Repeat for all chicken pieces.", "Put flour, 1 teaspoons salt and 1/2 teaspoons pepper in a pie plate and mix thoroughly.", "Heat the olive oil over medium-high heat in a large skillet.", "Dredge both sides of moist chicken pieces in the seasoned flour.", "Place in the pan and fry for 5 minutes on each side until golden brown, turning once.", "May need to cook in batches so as not to crowd the pan.", "Remove chicken to a platter and cover with foil 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.", "Add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes.", "Add the 1/2 teaspoons of salt and 1/4 teaspoons pepper.", "Pour in the Marsala wine 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.", "Garnish with parsley before serving."]

497

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 chicken breasts, skinless and boneless (about 1 1/2 lbs.), ¾ cup all-purpose flour, 1 ½ teaspoons kosher salt, divided, ¾ teaspoon fresh ground black pepper, divided, and more.

Yes, Chicken Marsala falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Marsala

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions