Classic Chicken Marsala Recipe

Chicken Marsala is a comforting, elegant dish that brings bold flavor without complicated steps. Lightly floured chicken cutlets are pan-seared until golden, then simmered in a sauce made with mushrooms, sweet Marsala wine, and chicken stock. Finished with a touch of butter and sprinkled with fresh parsley, this dish is classic Italian-American comfort food at its best.

Ingredients

• 4 skinless, boneless chicken breasts (about 1 1/2 pounds)

• All-purpose flour, for dredging

• Kosher salt and freshly ground black pepper

• 1/4 cup extra-virgin olive oil

• 4 ounces prosciutto, thinly sliced

• 8 ounces crimini or porcini mushrooms, stemmed and halved

• 1/2 cup sweet Marsala wine

• 1/2 cup chicken stock

• 2 tablespoons unsalted butter

• 1/4 cup chopped flat-leaf parsley

Instructions

1. Prepare the chicken:
   Place chicken breasts between two sheets of plastic wrap and pound them to about 1/4-inch thickness using a flat meat mallet or rolling pin.

2. Dredge and season:
   In a shallow dish, combine flour with a generous pinch of salt and pepper. Dredge both sides of each chicken breast in the seasoned flour, shaking off any excess.

3. Sear the chicken:
   Heat the olive oil in a large skillet over medium-high heat. Once hot, add the floured chicken breasts and cook for about 5 minutes per side until golden brown. Work in batches if needed. Transfer the cooked chicken to a platter and cover loosely with foil to keep warm.

4. Sauté prosciutto and mushrooms:
   Lower the heat to medium. Add prosciutto to the skillet and cook for 1 minute to render its fat. Add mushrooms and sauté for about 5 minutes, or until browned and their moisture has evaporated. Season with salt and pepper.

5. Deglaze and simmer:
   Pour in the Marsala wine, scraping up any browned bits from the pan. Let it cook for a few seconds to reduce slightly and cook off the alcohol. Add the chicken stock and simmer for 1–2 minutes to slightly thicken the sauce.

6. Finish the dish:
   Stir in the butter until melted, then return the chicken to the skillet. Let it simmer gently in the sauce for 1 minute to warm through. Taste and adjust seasoning if needed.

7. Garnish and serve:
   Sprinkle with chopped flat-leaf parsley and serve warm. This dish pairs beautifully with mashed potatoes, polenta, or a simple green salad.

Pro Tip

For a gluten-free version, substitute the all-purpose flour with your favorite gluten-free blend and check that your chicken stock is gluten-free as well.

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