Easy Chicken Marsala with Prosciutto 1
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5 from 1 vote

Easy Chicken Marsala with Prosciutto

Chicken Marsala with Prosciutto is a delicious and flavorful classic Italian chicken entrée of juicy chicken breasts lightly sauteed with earthy mushrooms and prosciutto and topped with a savory sauce made with sweet Marsala wine.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Dish
Cuisine: American, Italian
Keyword: easy recipe for chicken marsala, how to make chicken marsala with prosciutto
Servings: 4 servings
Calories: 366kcal
Author: Sharon Rigsby


  • 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


  • 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.




Calories: 366kcal | Carbohydrates: 8g | Protein: 36g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 100mg | Sodium: 1243mg | Potassium: 570mg | Fiber: 1g | Sugar: 7g | Vitamin A: 200IU | Vitamin C: 1.7mg | Calcium: 5mg | Iron: 0.7mg