Ingredients (11)
- 2/3 cup all-purpose flour
- Kosher salt
- Freshly ground black pepper
- 4 skinless, boneless, chicken breasts (about 1 1/2 pounds), tenders removed
- 1/4 cup olive oil
- 4 ounces thinly sliced prosciutto, cut crosswise into thin strips
- 8 ounces cremini mushrooms, stemmed and halved
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 2 tablespoons unsalted butter (1/4 stick)
- 1/4 cup flat-leaf parsley leaves
Nutritional Information
- Calories646
- Fat38.04g
- Saturated fat10.98g
- Trans fat0.41g
- Carbs21.21g
- Fiber1.3g
- Sugar1.78g
- Protein47.98g
- Cholesterol144.87mg
- Sodium922.74mg
- Nutritional Analysis per serving (4 servings) Powered by
Tip
How to Store Chicken
Raw or cooked chicken can be stored in a refrigerator for a few days, though it’s important to prevent raw chicken juices from leaking and contaminating other foods. Ensure that chicken remains in its original packaging (which should be vacuum-sealed or tightly-wrapped) until it is ready to be cooked.
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Tip
How to Freeze Chicken
While freezing will make your chicken less tender and juicy, it is the perfect way to store the family-sized pack you bought at Costco last weekend. Remove the chicken from its original packaging and rewrap it tightly using aluminum foil, plastic wrap, or freezer paper. Double wrap if you are planning to store the chicken for more than two months. Ground chicken can last up to three months in the freezer, while chicken pieces can last up to nine.
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Next: How to Thaw Chicken
Tip
How to Thaw Chicken
You should never thaw chicken at room temperature, as it is highly susceptible to bacteria growth. Frozen chicken should either be thawed in the microwave, in the refrigerator, or in cold water (which should be changed every 30 minutes).
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Next: How to Store Chicken
Chicken Marsala probably originated in the 19th century with English families living in western Sicily, source of Marsala, a fortified wine produced in the region surrounding the town of the same name. It’s now a solidly Italian-American dish: boneless, skinless chicken breasts pounded to a uniform thinness, dredged in seasoned flour, and pan fried. You make a sauce in the same pan, after removing the chicken, with prosciutto, mushrooms, Marsala, and chicken stock, whisking butter in just before serving.
For more, check out our Chicken Piccata, Baked Chicken Breasts, and Orange-Honey-Mustard Baked Chicken Breasts.
Instructions
- 1Place the flour in a shallow dish, season generously with salt and pepper, whisk to combine, and set aside.
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2Pat the chicken dry with paper towels and cut each breast in half to yield a total of 8 cutlets. Place 2 pieces on a work surface, cover with plastic wrap, and pound to an even 1/4-inch thickness with a meat mallet, a rolling pin, or the bottom of a pan; transfer to a large plate. Repeat with the remaining 6 pieces of chicken. Season both sides with salt and pepper and set aside.
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- 3Heat the oil in a large frying pan over medium heat until shimmering.
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4When the oil is ready, dredge 2 pieces of chicken in the seasoned flour, turn to coat both sides, and shake off any excess. Place the chicken in the pan and cook until light golden brown around the edges and cooked through, about 3 to 4 minutes per side.
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Remove the chicken to a large warmed serving platter in a single layer and cover loosely with a piece of aluminum foil to keep warm. Repeat with the remaining chicken. -
5Pour all but about 1 tablespoon of oil from the pan, return it to medium heat, and add the prosciutto. Sauté for 1 minute to render out some of the fat.
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Add the mushrooms and sauté until they’re nicely browned and most of their moisture has evaporated, about 5 minutes. Season with salt and pepper. -
6Add the Marsala and scrape up any browned bits from the bottom of the pan, about 30 seconds. Add the chicken broth, increase the heat to medium high, and bring the mixture to a simmer. Cook until reduced and starting to thicken, about 3 to 4 minutes.
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7Whisk in the butter; the sauce should thicken slightly. Taste, seasoning with additional salt and pepper if needed. Serve immediately, pouring the sauce over the chicken cutlets and sprinkling with parsley.
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Remove the chicken to a large warmed serving platter in a single layer and cover loosely with a piece of aluminum foil to keep warm. Repeat with the remaining chicken.
Add the mushrooms and sauté until they’re nicely browned and most of their moisture has evaporated, about 5 minutes. Season with salt and pepper.
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