In Italy, Chicken Marsala would likely be served as its own course. In the U.S., we don’t do the multi-course meals so much. If you’re wondering what to serve alongside your Chicken Marsala, may I suggest making a Parmesan Risotto, and some good crusty bread to sop up the Marsala sauce?
- 4 boneless, skinless, chicken breasts
- 2 Tbsp unsalted butter
- 0.5 cup low-sodium chicken stock
- 0.5 cup Marsala wine
- 8 Ounce whole mushrooms, halved or quartered
- 4 Ounce prosciutto, thinly sliced and torn into pieces
- 0.25 cup olive oil
- 0.5 tsp freshly ground black pepper
- 1 tsp kosher salt
- 2 cup all-purpose flour (for coating the chicken)
- 0.25 cup fresh flat-leaf parsley, chopped finely
- Pound the chicken breasts flat with a meat mallet until they are 1/4-inch thick.
- Combine the flour, salt, and pepper in a pie plate. Dredge the chicken breasts in the flour mixture, making sure they're evenly coated, shaking off any excess flour.
- Heat the oil in a large skillet over medium-high heat. Carefully add the chicken to the pan, frying until golden, about 5 minutes per side.
- Remove the chicken to a platter and cover to keep warm.
- Lower the heat to medium-low, and add the prosciutto to the skillet. Saute for about 1 minute until the fat begins to render, but prosciutto is not browned.
- Add the mushrooms to the pan and saute until they are browned and their moisture has evaporated. Season with salt and pepper to taste.
- Pour the Marsala into the pan and allow the alcohol to cook out for a few seconds. Add the chicken stock and simmer for a few minutes until the sauce has reduced slightly. Stir in the butter,and then return the chicken to the pan. Simmer for a minute or so until the chicken is heated through. Adjust seasonings as needed.
- Garnish with parsley, serve, and enjoy!