Chicken Marsala

Total Time
30mins
Prep
10 mins
Cook
20 mins

My brother made this dish for us one night and said he got the recipe from Tyler Florence's show on the Food Network. I made mine without the mushrooms, since my family is not big fans of mushrooms.

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Ingredients

Nutrition

Directions

  1. Place one chicken breast in a gallon zip lock bag and pound flat with a meat mallet, until about 1/4" thick. Repeat for all chicken pieces.
  2. Put flour, 1 teaspoons salt and 1/2 teaspoons pepper in a pie plate and mix thoroughly.
  3. Heat the olive oil over medium-high heat in a large skillet.
  4. Dredge both sides of moist chicken pieces in the seasoned flour. Place in the pan and fry for 5 minutes on each side until golden brown, turning once. May need to cook in batches so as not to crowd the pan.
  5. Remove chicken to a platter and cover with foil to keep warm.
  6. Lower the heat to medium and add the prosciutto to the drippings in the pan. Saute for 1 minute to render out some of the fat.
  7. Add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes.
  8. Add the 1/2 teaspoons of salt and 1/4 teaspoons pepper.
  9. Pour in the Marsala wine and boil down for a few seconds to cook out the alcohol.
  10. Add the chicken stock and simmer for a minute to reduce the sauce slightly.
  11. Stir in the butter and return the chicken to the pan. Simmer gently for 1 minute to heat the chicken through.
  12. Garnish with parsley before serving.
Most Helpful

5 5

This is a delicious, easy Marsala! I had baby Portabella shrooms I needed to use up, I think any type of shroom would work just fine. Very tasty! Thanks for posting Half Hearted Chef.

5 5

This was a very easy dish to prepare, and it was done in less than 30 minutes. And it was such a wonderful dinner, very tasty and favorful I will definitely make this again. The mushrooms soaked in the sauce and were quite tasty. Thanks Half Hearted Chef. Made for 2009 Fall Pick-A-Chef.