Chicken Marsala
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
615 kcal
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Course
Main Course, Lunch, Dinner
Chicken Marsala
Description
Chicken Marsala begins with boneless, skinless chicken breasts that are either pounded thin or sliced lengthwise for even cooking. The chicken is dredged in seasoned flour to promote a golden crust when sautéed in olive oil and butter. The same pan is used to cook garlic, chopped prosciutto, and sliced shiitake mushrooms, building layers of flavor.
The sauce is created by sprinkling flour over the cooked mushrooms, then deglazing the pan with Marsala wine and chicken broth. The liquid reduces to concentrate its flavors, and optional heavy cream can be added for a richer texture. Marsala wine lends a naturally sweet and slightly tangy profile that complements the savory prosciutto and mushrooms.
Serve the chicken warm, spooning the sauce over each portion, garnished with fresh parsley. This dish pairs well with simple sides like mashed potatoes or pasta to soak up the sauce.
Allow enough time for the Marsala wine to cook off its strong alcohol taste. Keeping the chicken warm while finishing the sauce ensures it remains tender. Use low-sodium chicken broth to better control seasoning. The dish can be refrigerated for up to five days or frozen for three months.
Ingredients
- 1 pound chicken breast boneless and skinless
- 1 cup all-purpose flour for dredging chicken
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon oregano dried
- 2 tablespoon olive oil
- 1 tablespoon butter unsalted
- 2 cloves garlic minced
- 4 lices prosciutto chopped
- 4 ounce shiitake mushrooms sliced
- 1 tablespoon all-purpose flour
- ¾ cup marsala wine
- ½ cup chicken broth low sodium
- ¾ cup heavy cream optional
- parsley for garnish
Instructions
- Prepare the chicken: If you're using 2 large chicken breasts, cut them in half lengthwise, no need to pound them thinner. If using smaller breasts, place the chicken breasts in between plastic wrap and pound them with a meat mallet so that they're about 1/2 inch in thickness. Make sure not to break the meat.
- Dredge the chicken: Add the cup of flour to a shallow plate, add salt, pepper, and mix well. Dredge each piece of chicken breast through flour and set aside.
- Cook the chicken: In a large skillet heat 1 tbsp of olive oil with 1 tbsp butter. Add the chicken to the skillet, and cook until they starts to brown, about 3 minutes per side. It's ok if it's not cooked through completely.
- Form the base of the sauce: In the same skillet add the other tbsp of olive oil. Add garlic and prosciutto and cook for about a minute. Add mushrooms and cook for 2 minutes or until they start to brown slightly.
- Finish the sauce: Sprinkle 1 tbsp of flour over the mushrooms and stir. Add the wine, chicken broth and oregano to the skillet and stir and make sure you scrape the bottom of the pan. Stir in the heavy cream, if using. Taste the sauce and adjust with salt and pepper as needed. Let the sauce simmer for about 3 minutes. The sauce will start to thicken a little.
- Complete the dish: Add the cooked chicken back to skillet and cook for another 5 minutes until sauce reduces and thickens a bit more. Garnish with parsley and serve.
Notes
- When choosing a substitute for Marsala wine, dry selections like Madeira, Sherry, or Pinot Noir work well to maintain flavor.
- Allow the Marsala wine sufficient time to reduce during cooking to remove harsh alcohol taste.
- Keep cooked chicken warm under foil or in a warming drawer while preparing the sauce.
- Opt for low-sodium chicken broth to better manage the dish's salt level.
- Store leftovers refrigerated for up to 5 days or freeze airtight for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 615 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 615kcal | 31% |
| Carbohydrates | 36g | 12% |
| Protein | 31g | 62% |
| Fat | 33g | 51% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 147mg | 49% |
| Sodium | 800mg | 33% |
| Potassium | 677mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 792IU | 16% |
| Vitamin C | 2mg | 2% |
| Calcium | 60mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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