Chicken Marsala
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 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
Description
This Chicken Marsala recipe uses small thin cutlets, often called scallopine, which are seasoned and coated in a salt- and pepper-seasoned flour mixture. Prosciutto is sautéed with sliced mushrooms until the mushrooms release their moisture and the prosciutto is browned, adding savory, smoky depth. The chicken is cooked in olive oil and butter until browned, working in batches to maintain even cooking.
Deglazing the pan with dry Marsala wine and chicken stock lifts the flavorful browned bits from the bottom and forms the base of the sauce, which is then reduced slightly over medium-high heat to concentrate flavor. Butter is incorporated at the end for richness and a smooth finish. If needed, a cornstarch slurry made from cornstarch and water can be added to thicken the sauce to the desired consistency.
This dish combines tender chicken with earthy mushrooms and smoky prosciutto in a slightly sweet and savory wine sauce, ideal for serving alongside pasta or vegetables.
Using a clean pan or managing browning carefully can improve cooking control. Setting aside dredged chicken pieces before cooking helps with smooth pan management. The flour seasoning and resting enhances the exterior crust on the cutlets.
Ingredients
- 1.5 pounds chicken cutlet thinly sliced
- 10 ounces mushrooms sliced
- 1/4 pound prosciutto smoked
- 3/4 cup dry Marsala wine
- 3/4 cup chicken stock low sodium
- 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
- Use thinly sliced chicken cutlets (scallopine) for easier and more even cooking.
- Season the flour well and set aside dredged chicken before cooking for better handling.
- If the pan browns excessively, clean it midway or switch to a new pan to avoid burning the sauce.
- To thicken the sauce, prepare a slurry of 1-2 tablespoons cornstarch mixed with water and add as needed.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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