Easy Chicken Marsala with Prosciutto is a delicious and flavorful classic Italian chicken entrée of juicy chicken breasts lightly sauteéd with earthy mushrooms and prosciutto and topped with a savory sauce made with sweet Marsala wine.
Easy Chicken Marsala with Prosciutto is one of my family’s favorite dishes. It’s not only delicious, but it’s also quick, easy and healthy, and everything cooks in one pan! It is also one of those dishes that are quick enough for a weeknight meal, but also perfect for company. Chicken Marsala is most often served with pasta, but we are trying to cut back on carbs and calories, so I usually serve it with just a salad. Of course, it would also be wonderful served with my Make-Ahead Creamy Mashed Potatoes too…
If you are like me, you probably have several chicken dishes in your menu rotation, and Easy Chicken Marsala with Prosciutto is definitely one you should add. I have been making this recipe for some time but was looking for a way to jazz it up, and a friend suggested adding prosciutto, which I did, and I’ve never looked back. The prosciutto adds a whole new element to the dish. Chicken, Marsala, Mushrooms, Prosciutto, really, what’s not to love!
If you like Chicken Marsala with Prosciutto recipe, you might also be interested in these top-rated chicken recipes: Bacon, Mushroom and Thyme Chicken, Chili Rubbed Chicken Thighs and Sweet and Sour Chicken. Looking for more chicken recipes, check out all of my chicken recipes by clicking here.
I originally got this recipe from my sister who was one of the inspirations for my cooking blog. She is an excellent cook and the recipes on her blog are amazing. You can check them out at The Pudge Factor.
So, let’s get started and gather your ingredients which include: boneless chicken breasts, flour, salt and pepper, olive oil, prosciutto, mushrooms, Marsala wine, chicken stock, butter, and parsley.
To make it easier to cook your chicken breast evenly, you need to pound them out, so they are an even thickness of only 1/4 of an inch. It seems like all the chicken breast I buy lately are huge. I usually just buy two breasts and then slice them horizontally with a really sharp knife into four pieces. Depending on how thick they are, I have even sliced them into thirds. This not only makes your chicken go further, but it also makes it easier to pound them out.
After slicing them, I lay the pieces out on a cutting board and cover with a gallon size plastic bag. Then I pound with the smooth side of a meat mallet until they are an even thickness of 1/4 inch.
Next, lightly sprinkle kosher salt and pepper on both sides of the breast and put them in a gallon size plastic storage bag, along with flour and shake well.
Heat the olive oil in a large saute pan over medium-high heat and once it is hot, add your chicken pieces. Don’t crowd them, cook them in batches if you need to. Cook for about 3 minutes on each side or until golden brown. If your chicken is thicker than 1/4 inch, it will need to cook a little longer.
Once the chicken is done, remove from the pan and keep warm while you are preparing the rest of the dish.
Lower your pan heat to medium and add the prosciutto to the drippings. Saute for 1 minute. Now add your mushrooms to the prosciutto and saute for about 5 minutes, or until their moisture has evaporated.
Add the Marsala and boil for a few seconds. Add the chicken stock and simmer for a minute or so. Stir in the butter and when it is melted, add the chicken back to the pan. Simmer gently for 1 minute to heat the chicken back up. At this point taste the sauce and add more kosher salt and pepper if needed. (Remember prosciutto is really salty, so be sure to taste your sauce before adding any more salt.)
Garnish with parsley before serving.
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| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings | 4 servings |
- 4 skinless boneless chicken breasts about 1 pound
- 1/2 cup all-purpose flour
- Kosher salt and pepper to taste
- 1/4 cup olive oil
- 4 ounces prosciutto thinly sliced and cut into strips
- 8 ounces mushrooms sliced
- 3/4 cup Marsala wine
- 3/4 cup chicken stock
- 2 Tbsp unsalted butter
- 1/4 cup flat-leaf parsley chopped
Ingredients
|
- To make it easier to cook your chicken breast evenly, you need to pound them out so they are an even thickness of only 1/4 of an inch. It seems like all the chicken breast I buy lately are huge. I usually just buy 2 breasts and then slice them horizontally with a really sharp knife into 4 pieces. Depending on how thick they are, I have even sliced them into thirds. This not only makes your chicken go further, it makes it easier to pound them out.
- After slicing them, I lay the pieces out on a cutting board and cover with a gallon size plastic bag. Then I pound with the smooth side of a meat mallet until they are an even thickness of 1/4 inch.
- Next, lightly sprinkle kosher salt and pepper on both sides of the breast and put them in a gallon size plastic storage bag, along with flour and shake well.
- Heat the olive oil in a large saute pan over medium-high heat and once it is hot, add your chicken pieces. Don't crowd them, cook them in batches if you need too. Cook for about 3 minutes on each side or until golden brown. If your chicken is thicker than 1/4 inch, it will need to cook a little longer.
- Once the chicken is done, remove from the pan and keep warm while you are preparing the rest of the dish.
- Lower your pan heat to medium and add the prosciutto to the drippings. Saute for 1 minute. Now add your mushrooms to the prosciutto and saute for about 5 minutes, or until their moisture has evaporated.
- Add the Marsala and boil for a few seconds. Add the chicken stock and simmer for a minute or so. Stir in the butter and when it is melted, add the chicken back to the pan. Simmer gently for 1 minute to heat the chicken back up. At this point taste the sauce and add more kosher salt and pepper if needed. (Remember prosciutto is really salty, so be sure to taste your sauce before adding any more salt.)
- Garnish with parsley before serving.
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