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4.67 from 12 votes

Chicken Marsala

This Chicken Marsala is great on its own, however you can also serve it along different side dishes. Some side dishes include pasta, rice pilaf, roasted potatoes or mixed vegetables.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Keyword: chicken marsala
Servings: 4
Calories: 461kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 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

Instructions

  • 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.

Notes

  1. Leftovers can be refrigerated for up to 5 days or frozen in an air tight container for up to 3 months.
  2. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 461kcal | Carbohydrates: 35g | Protein: 30g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 85mg | Sodium: 783mg | Potassium: 622mg | Fiber: 2g | Sugar: 4g | Vitamin A: 123IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 2mg