Chicken Marsala


  • 3-4 large chicken breasts, cut in half (to make cutlets)
  • 1/2 cup flour
  • 1/4 cup extra virgin olive oil
  • 1/2 small onion, minced
  • 3 slices Prosciutto, roughly chopped
  • 1 cup Marsala wine
  • 1/2 cup chicken stock
  • 2 cups fresh mushrooms, sliced
  • 3 tbsp. unsalted butter
  • Parsley, chopped, for garnish
  • Salt and pepper

Place your chicken in between two pices of saran wrap. Pound until flat. Season with salt and pepper and dredge in flour.

In a large skillet, add olive oil and heat over medium-high heat. When the oil is hot, add the floured chicken cutlets. Depending on the thickness, cook about 4-5 minutes per side or until chicken is lightly browned and cooked through. Repeat if necessary. Remove chicken from the pan and keep warm on a plate wrapped in alumminum foil.

Reduce heat to medium. Add the prosciutto into the pan with drippings and stir for about one minute. Add onion, mushrooms and 1 tbsp. butter. Stir and cook for about 5 minutes until onions are translucent.

Add the Marsala wine. Stir and bring to a boil. Add chicken stock and the remaining 2 tbsp. of butter and simmer until it reduces slightly, about two minutes.

Return chicken to pan and cook through. Garnish with chopped parsley.
by The Savvy Kitchen