Chicken Marsala with Crispy Prosciutto
Chicken Marsala is a popular dish at many Italian restaurants. Its origins actually trace back to Sicily, home of Marsala wine. This classic dish comes in many variations, with ingredients that can transform the flavors in countless ways. At its core, however, it’s all about tender chicken, earthy mushrooms, and rich Marsala wine. Our version takes it up a notch with a simple yet flavorful addition of prosciutto. We hope you enjoy it!
Start by tenderizing the chicken cutlets between two sheets of plastic wrap. The idea here is to get them pretty thin, so they cook quickly and evenly in the skillet.
You can slice the mushrooms to your preference but, cut into quarters, allows them to remain chunky enough to soak up the delicious sauce.
Set up a station to cook the chicken. Each piece will only cook for a few minutes, so be prepared with a pan or rack to place the cooked chicken on.
Dredge each piece in the flour and place in the oil preheated in the skillet.
You can cook several pieces at a time, just don’t over crowd the skillet.
After a few minutes, when the chicken has released it’s juices, turn. Look at the beautiful golden brown.
As you are removing the last piece of chicken, add the slices of prosciutto. Fry for just a few seconds on each side until they are nice and crispy.
Keep warm near the stove in a pan or on a wire rack. You will be tempted to snag a piece of that crispy prosciutto!
Next, it’s time to sauté the mushrooms and make the sauce. In the same skillet as used for the chicken and prosciutto, sauté the mushrooms until they soften and release their moisture, just a few minutes.
After the mushrooms are cooked, leave in the pan and deglaze with the marsala wine. Scrape up any brown bits left over.
Time to make the sauce. Add the chicken broth and stir. Then add back the chicken to the pan. Add about half of the crispy prosciutto in as well. Let it all simmer for about 10 minutes, turning the chicken once or twice.
To finish, add the butter, swirling around the pan to add a silky finish. In just under 45 minutes you have a delicious and elegant main dish.
Move the chicken to a serving platter. Top with the mushrooms and sauce. Finish with the crispy prosciutto and a bit of parsley. Be sure to have a big spoon or ladle to scoop up the delicious sauce.
Ready to Serve
Paired with tender mushrooms and perfectly seared chicken, this dish is both elegant and comforting—ideal for a special dinner or a cozy night in.
Chicken Marsala
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 cup of all-purpose flour (for dredging)
- Salt and pepper (to taste)
- 3 tablespoons olive oil (or butter for extra richness)
- 2 oz prosciutto (3-4 pieces)
- 8 oz of cremini or button mushrooms, sliced
- 3/4 cup Marsala wine (preferably sweet)
- 3/4 cup chicken broth
- 2 tablespoons butter (for finishing the sauce)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- Prep the chicken: Season the chicken breasts with salt and pepper, and dredge them lightly in the flour, shaking off excess.
- Cook the chicken: In a large skillet, heat the olive oil over medium-high heat. Cook the chicken breasts for 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.
- Crisp the prosciutto: In the same skillet place the whole pieces of prosciutto. Fry quickly like a small piece of bacon, for less than a minute. Remove and set aside with the chicken. Once cool, chop the prosciutto.
- Sauté the mushrooms: In the same skillet, add the mushrooms and cook until they soften and release their moisture, about 4-5 minutes.
- Deglaze with Marsala: Add the Marsala wine and cook for a minute or two to reduce slightly. Scrape up any browned bits from the bottom of the pan.
- Simmer: Add the chicken broth and return the chicken breasts to the skillet. Add about half of the crispy, chopped prosciutto. Simmer for about 10 minutes until the sauce reduces and thickens.
- Finish with butter: Stir in the butter to give the sauce a silky finish. Taste and adjust seasoning if needed.
- Serve: Garnish with fresh parsley and the remaining prosciutto. Serve over pasta, mashed potatoes, or with crusty bread. Enjoy!
