How To Make Chicken Marsala – A Traditional Italian Recipe and Favorite Comfort Food

Chicken Marsala is one of my favorite chicken dishes.  It’s a traditional Italian recipe and a comfort food I can’t live without.  I love the mushrooms and the sweet taste of the wine along with the salty prosciutto. I’m sure everyone makes this dish his or her own way, but this is how I do it and everyone seems to love it.

How To Make Chicken Marsala – A Traditional Italian Recipe and Favorite Comfort Food

How To Make Chicken Marsala – A Traditional Italian Recipe and Favorite Comfort Food
How To Make Chicken Marsala – A Traditional Italian Recipe and Favorite Comfort Food

Ingredients:

  • 4 skinless, boneless, chicken breasts (about 1 1/2 pounds fillet and pounded thin)
  • 1-8 0z. container of fresh mushrooms, sliced
  • ½ cup of flour, for dredging
  • 1/4 cup olive oil
  • 4 slices of prosciutto, chopped
  • 1 cup Marsala wine
  • 1/2 cup chicken stock
  • 3 tablespoon unsalted butter
  • 1/4 cup chopped flat-leaf parsley
  • Salt and pepper

Directions:

On a cutting board, fillet each chicken breast and trim off any fat. Place two pieces of chicken at a time between two pieces of parchment paper as seen in photo below. Pound with a flat mallet, until the cutlets are about 1/4-inch thick.  Set aside and repeat until all the chicken is pounded thin. Put some flour in a shallow dish. Season each side of the chicken cutlets with salt and pepper. Dredge each cutlet lightly on each side with flour.

Heat the oil in a skillet over medium-high heat. When the oil is nice and hot, brown a few cutlets at a time for 3-5 minutes on each side until golden. Once the chicken is brown, place the pieces in a single layer on a cookie sheet with a rim, or a glass casserole dish. Continue until all the chicken is browned.

Lower the heat to medium and add the prosciutto to the drippings in the pan, sauté for a minute or two until browned. Add the mushrooms, season with a little salt and pepper and sauté until they are nicely browned on each side.  Turn up the heat and pour the Marsala in the pan and boil down for a minute so the alcohol cooks off. Then add the chicken stock and the butter.  Allow it to cook for a minute or two. Pour the sauce over the chicken, cover with foil and place in a 350-degree oven for about 20 minutes. Remove chicken and sprinkle with fresh parsley before serving.

Food recipes from http://www.cookingwithsugar.com

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