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Chicken Marsala featured image.

Chicken Marsala

Classic Chicken Marsala recipe with mushrooms in a delicious creamy wine sauce. The addition of smoked prosciutto makes a great dish even better!
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 635kcal
Author James


  • 1.5 pounds chicken cutlets thinly sliced
  • 10 ounces mushrooms sliced
  • ¼ pound smoked prosciutto
  • ¾ cup dry Marsala wine
  • ¾ cup low sodium chicken stock
  • 1 cup flour
  • 2 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 4 tablespoons olive oil divided
  • 5 tablespoons butter divided
  • 2 tablespoons parsley minced
  • 2 tablespoons cornstarch


  • In a large shallow bowl mix salt and pepper into flour. Dip chicken cutlets into flour and shake off excess. Set coated cutlets on a parchment or wax paper-lined baking sheet.
  • In a large pan saute the prosciutto over medium heat for 5 minutes in 2 tablespoons of olive oil. Add the mushrooms and continue to cook until they release their water (about 5 minutes). Set mushrooms and prosciutto aside in a bowl tented with foil.
  • In the same pan add a bit more olive oil and 1 tablespoon of butter. Cook the chicken in batches (about 3 minutes per side) until browned. Work in batches adding more oil and butter if required. Set all chicken aside in a plate and tent with foil.
  • To the pan add the Marsala wine and chicken stock. Scrape the bottom of the pan with a wooden spoon to dislodge the flavor bits. Turn heat to medium-high and cook for 3-5 minutes until the sauce is slightly reduced.
  • Turn heat to low and add the remaining butter. Swirl it around or whisk to form the sauce. If the sauce is not thick enough add a slurry of 1 tablespoon of cornstarch mixed with 1 ounce of water. Turn heat to high and stir until thickened (about 1 minute). When satisfied with the sauce's consistency, taste test and make final adjustments to salt and pepper levels.
  • Finally, add the chicken, mushrooms, and prosciutto back to the pan and heat through for 1-2 minutes until hot. Top with parsley and serve. Enjoy!



  • Chicken – Small, thinly-sliced chicken cutlet pieces, aka scallopine, work best. 
  • Dredging – Season the flour well with salt and pepper and set aside the dredged chicken pieces for easier cooking.
  • Pan – If the pan gets a little brown (you can see mine did in the steps) either clean it midway through cooking or grab another pan.
  • Sauce – Use a cornstarch slurry to thicken the sauce if required.  1-2 tablespoons of cornstarch with 1-2 ounces of water will be more than adequate.


Calories: 635kcal | Carbohydrates: 10.1g | Protein: 58.7g | Fat: 36g | Saturated Fat: 14.1g | Cholesterol: 205mg | Sodium: 920mg | Potassium: 777mg | Fiber: 0.9g | Sugar: 1.6g | Calcium: 37mg | Iron: 5mg