Pollo al Marsala (Chicken Marsala) Recipe

Name: Pollo al Marsala (Chicken Marsala)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole To 4 Whole Chicken Breasts, Cut In Half Vertically Into Cutlets; 1 cup Flour (or Enough To Dredge Chicken); 1/4 cups Extra Virgin Olive Oil; 3 slices Prosciutto - Roughly Torn; 3 Tablespoons Unsalted Butter, Divided; 2 whole Shallots, Minced; 2 cups Mushrooms, Sliced; 1 cup Marsala Wine; 1/2 cups Chicken Stock; 1 pinch Flat Leaf Italian Parsley, Roughly Chopped

Servings: persons

1
Take your chicken, place a piece of Saran Wrap on top and pound flat.
2
Season with salt and pepper and dredge in flour.
3
In a large skillet, pour in olive oil and heat over medium high heat.
4
When oil is hot add the floured chicken cutlets.
5
Depending on the thickness of chicken, cook for about 4-5 minutes per side until chicken is golden brown.
6
Do not crowd your pan.
7
Cook in batches if necessary.
8
Remove chicken from pan and place onto a plate and keep warm.
9
Reduce heat to medium.
10
Next, take your prosciutto and roughly tear it into pieces and drop into the same skillet (with drippings) and stir.
11
Cook prosciutto for about one minute.
12
Add shallots (or onions), mushrooms, and 1 Tablespoon of butter.
13
Stir and cook for about 5 minutes, until shallots are translucent.
14
Add in the Marsala wine, stir and bring to a boil.
15
Add in chicken stock and remaining butter and simmer until it reduces slightly, about 2 minutes.
16
Return chicken to pan to heat through.
17
The flour from chicken will help to thicken the sauce further.
18
Garnish with chopped Italian Parsley.
19
And enjoy!

526

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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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 3 whole To 4 Whole Chicken Breasts, Cut In Half Vertically Into Cutlets, 1 cup Flour (or Enough To Dredge Chicken), 1/4 cups Extra Virgin Olive Oil, 3 slices Prosciutto - Roughly Torn, and more.

Yes, Pollo al Marsala (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!

Pollo al Marsala (Chicken Marsala)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions