Chicken Marsala

Serving Size: 4
Total Time:

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


  1. Pound the chicken breasts flat with a meat mallet until they are 1/4-inch thick.
  2. 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.
  3. 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.
  4. Remove the chicken to a platter and cover to keep warm.
  5. 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.
  6. Add the mushrooms to the pan and saute until they are browned and their moisture has evaporated. Season with salt and pepper to taste.
  7. 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.
  8. Garnish with parsley, serve, and enjoy!

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Image Credit: Kitchen Joy