Chicken Marsala
User Reviews
5.0
54 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
40 mins
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Servings
4
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Calories
635 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Marsala
Report
Classic Chicken Marsala recipe with mushrooms in a delicious creamy wine sauce. The addition of smoked prosciutto makes a great dish even better!
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Ingredients
- 1.5 pounds chicken cutlets thinly sliced
- 10 ounces mushrooms sliced
- 1/4 pound smoked prosciutto
- 3/4 cup dry Marsala wine
- 3/4 cup low sodium chicken stock
- 1 cup flour
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
- 4 tablespoons olive oil divided
- 5 tablespoons butter divided
- 2 tablespoons parsley minced
- 2 tablespoons cornstarch
Instructions
- In a large shallow bowl mix salt and pepper into flour. Dip chicken cutlets into flour and shake off excess. Set coated cutlets on a parchment or wax paper-lined baking sheet.
- In a large pan saute the prosciutto over medium heat for 5 minutes in 2 tablespoons of olive oil. Add the mushrooms and continue to cook until they release their water (about 5 minutes). Set mushrooms and prosciutto aside in a bowl tented with foil.
- In the same pan add a bit more olive oil and 1 tablespoon of butter. Cook the chicken in batches (about 3 minutes per side) until browned. Work in batches adding more oil and butter if required. Set all chicken aside in a plate and tent with foil.
- To the pan add the Marsala wine and chicken stock. Scrape the bottom of the pan with a wooden spoon to dislodge the flavor bits. Turn heat to medium-high and cook for 3-5 minutes until the sauce is slightly reduced.
- Turn heat to low and add the remaining butter. Swirl it around or whisk to form the sauce. If the sauce is not thick enough add a slurry of 1 tablespoon of cornstarch mixed with 1 ounce of water. Turn heat to high and stir until thickened (about 1 minute). When satisfied with the sauce's consistency, taste test and make final adjustments to salt and pepper levels.
- Finally, add the chicken, mushrooms, and prosciutto back to the pan and heat through for 1-2 minutes until hot. Top with parsley and serve. Enjoy!
Notes
- Chicken – Small, thinly-sliced chicken cutlet pieces, aka scallopine, work best.
- Dredging – Season the flour well with salt and pepper and set aside the dredged chicken pieces for easier cooking.
- Pan – If the pan gets a little brown (you can see mine did in the steps) either clean it midway through cooking or grab another pan.
- Sauce – Use a cornstarch slurry to thicken the sauce if required. 1-2 tablespoons of cornstarch with 1-2 ounces of water will be more than adequate.
Nutrition Information
Show Details
Calories
635kcal
(32%)
Carbohydrates
10.1g
(3%)
Protein
58.7g
(117%)
Fat
36g
(55%)
Saturated Fat
14.1g
(71%)
Cholesterol
205mg
(68%)
Sodium
920mg
(38%)
Potassium
777mg
(22%)
Fiber
0.9g
(4%)
Sugar
1.6g
(3%)
Calcium
37mg
(4%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 635 kcal
% Daily Value*
| Calories | 635kcal | 32% |
| Carbohydrates | 10.1g | 3% |
| Protein | 58.7g | 117% |
| Fat | 36g | 55% |
| Saturated Fat | 14.1g | 71% |
| Cholesterol | 205mg | 68% |
| Sodium | 920mg | 38% |
| Potassium | 777mg | 17% |
| Fiber | 0.9g | 4% |
| Sugar | 1.6g | 3% |
| Calcium | 37mg | 4% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
54 reviews
Excellent
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