Chicken Marsala - Better Than a Restaurant
Classic Chicken Marsala combines thinly sliced chicken scallopine bathed in a rich Marsala wine sauce with earthy mushrooms, fresh parsley, and crispy prosciutto.
Servings: 4
Ingredients
- 4 thin slices prosciutto chopped
- 2 pounds chicken cutlets
- salt and pepper to taste
- 1/2 cup flour
- 6 tablespoons butter cubed
- 2 tablespoons olive oil
- 1 pound cremini mushrooms sliced
- 1 medium shallot minced
- 1 cup dry Marsala wine
- 1 1/2 cups low sodium chicken stock
- 1/2 cup heavy cream
- 3 tablespoons minced flat-leaf Italian parsley
- 1 tablespoon cornstarch optional
Instructions
- Pat the chicken cutlets dry then season with salt and pepper on both sides. Dredge the chicken cutlets into flour and shake off excess. Set the floured chicken on a parchment paper lined baking sheet.
- Heat a large pan to medium heat with the olive oil and add the prosciutto. Cook the prosciutto for a few minutes or until it browns and begins to shrivel. Remove the prosciutto to a plate.
- Turn the heat up to a touch less than medium-high and add 3 tablespoons of butter to the pan. Once it starts bubbling add the chicken. Cook the chicken until golden on both sides (about 5-6 minutes total), working in batches to not overcrowd the pan. Set the cooked chicken on a plate and tent with foil.
- Add the mushrooms to the pan, turn the heat to medium-high, and cook until they release their water. Once they start to brown, turn the heat to medium, and add the remaining butter and the shallots. Cook for 2-3 minutes or until the shallots are soft. Season with salt and pepper to taste.
- Add the Marsala wine and chicken stock to the pan and bring to a boil. Scrape the bottom of the pan with a wooden spoon to dislodge the flavor bits. Cook for around 5 minutes or until the sauce has reduced by about half. Add the cream and cook for another minute. Note: If the sauce isn't thick enough for your liking add a slurry of 1 tablepoon cornstarch with 1 ounce of water. Bring to a boil and thicken to your liking.
- Turn the heat down to medium and add the chicken and half the prosciutto back to the pan. Cook until the chicken is hot.
- Taste test and make final adjustments to salt and pepper levels. Mix in the parsley and top with the remaining crispy prosciutto. Enjoy!
Notes
- Chicken. Small, thinly-sliced chicken cutlet pieces, aka scallopine, work best.
- Sauce. Use a cornstarch slurry to thicken the sauce if required. 1 tablespoon of cornstarch with 1 ounce of water will be more than adequate. If you want more sauce, add another 1/2 cup of stock.
- Leftovers. Chicken Marsala can be saved in the fridge for up to 3 days and can be reheated in the microwave.
Nutrition
Calories: 636kcal | Carbohydrates: 10.1g | Protein: 80.1g | Fat: 31.6g | Saturated Fat: 15.1g | Cholesterol: 260mg | Sodium: 720mg | Fiber: 0.7g | Sugar: 1.7g | Calcium: 23mg | Iron: 2mg
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