This Chicken Marsala is an Italian classic that makes a quick and easy family favorite dinner recipe. Filled with worldly mushrooms, smoky prosciutto and perfectly crispy chickens –
How to make Chicken Marsala
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Prepare chicken: If you use 2 large chicken breasts, cut them in half as they may be too thick. Place the chicken breast between the plastic wrap and place a mallet in the meat, so that they are 1/2 inch thick. Be careful not to break the meat.
- Sprinkle the chicken: Add the glass of flour on a shallow plate, add salt, pepper, thyme and mix well. Sprinkle each chicken breast flour and set aside.
- Cook the chicken: In a large pan, heat 1 tablespoon of butter and 1 tablespoon of olive oil. Add a few pieces of chicken at a time, you don’t want to crowd them and cook on both sides for about 3 minutes until golden brown. No problem if it’s not fully cooked. Repeat with the remaining chicken.
- Add the other tablespoons of olive oil in the same pan. Add garlic and prosciutto and cook for a minute. Add the mushrooms and cook for 2 minutes or until light brown.
- Finish the sauce: add 1 tablespoon of flour and stir. Pour wine and chicken broth into the pan and stir and be sure to scrape the bottom of the pan. Sprinkle with salt and pepper if necessary. Leave to simmer for about 3 minutes. The sauce will begin to thicken a little.
- Finish the plate: Add the chicken to the pan and cook for another 5 minutes until the sauce becomes thicker and darker and, if necessary, the chicken is cooked. Garnish with parsley and serve.
- 1 lb chicken breasts boneless and skinless
- 1 cup all-purpose flour for dredging chicken
- 1 tsp salt
- 1 tsp pepper
- 1 tsp dried oregano
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 4 oz shiitake mushrooms sliced
- 2 garlic cloves minced
- 4 slices Prosciutto chopped
- 3/4 cup Marsala wine
- 1/2 cup chicken broth low sodium
- 1 tbsp all-purpose flour
- parsley for garnish
- Prepare the chicken: If you’re using 2 large chicken breasts, cut them in half lengthwise since they may be too thick. 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, oregano and mix well. Dredge each 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 a couple pieces of chicken at a time, you don’t want to crowd them, and cook until it starts to brown, about 3 minutes per side. It’s ok if it’s not cooked through completely. Repeat with remaining chicken.
- 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: Add 1 tbsp of flour and stir. Pour wine and chicken broth to the skillet and stir and make sure you scrape the bottom of the pan. Season with salt and pepper if needed. Let it simmer for about 3 minutes. The sauce will start to thicken a bit.
- Complete the dish: Add chicken to skillet and cook for another 5 minutes until sauce reduces and thickens a bit more and the chicken cooks through if needed. Garnish with parsley and serve.
- Leftovers can be refrigerated for up to 5 days or frozen in an air tight container for up to 3 months.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.