Adapted from Tyler Florence's recipe; Served with pasta

Still searching for what to cook ?

Name: Chicken Marsala
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 2 each skinless boneless chicken breasts; 1 cup AP flour; Salt and pepper; 1/4 cup extra virgin olive oil; 4 ounces Prosciutto; 8 ounces Porcini or Crimini mushrooms; 1/2 cup Sweet Marsala wine; 1/2 cup Chicken Stock; 2 tablespoons Unsalted butter; 1 pound Penne pasta

Find the most delicious recipes here

INGREDIENTS

2 each skinless boneless chicken breasts
1 cup AP flour
Salt and pepper
1/4 cup extra virgin olive oil
4 ounces Prosciutto
8 ounces Porcini or Crimini mushrooms
1/2 cup Sweet Marsala wine
1/2 cup Chicken Stock
2 tablespoons Unsalted butter
1 pound Penne pasta

Servings

INSTRUCTIONS

Slice chicken breasts in half thickness-wise, then cover with plastic wrap and use a flat meat mallet to pound into roughly 1/4 inch thick pieces.

Put flour in a shallow platter/dish and season liberally with salt and pepper. Mix with a fork to evenly distribute.

Stem and halve/quarter mushrooms.

Thinly slice prosciutto.

Start a pot of salted water for the pasta.

While waiting for the water to boil, heat oil over medium heat (on my electric range) in a saute pan or skillet (not non-stick). When the oil is hot dredge both sides of each chicken piece in the flour, shaking off the excess. Pan fry for 3 minutes, then start checking for golden brown and delicious but not burned. Flip and repeat. Do this in batches if you can't cook them all at once. Remove chicken to a large platter in a single layer and cover.

Lower heat to medium low, add a touch more oil, and add the mushrooms. Saute until somewhat browned and moisture has started to evaporate (about 3 minutes). Add prosciutto and saute another minute.

Sometime during the above steps the water will have come to a boil. Add and cook the pasta.

Pour Marsala into the pan and boil down for a few seconds, then add the chicken stock. Deglaze and simmer (stirring regularly) for about 5 minutes to slightly reduce the sauce.

Stir in the butter and return the chicken to the skillet/saute pan. Heat the chicken through (1 or 2 minutes).

Drain the pasta and add to the skillet/pan. Mix thoroughly. Serve, let diners adding salt and pepper to taste.

NOTES

Alert editor

Chicken Marsala

2 each skinless boneless chicken breasts
1 cup AP flour
 Salt and pepper
1/4 cup extra virgin olive oil
4 ounces Prosciutto
8 ounces Porcini or Crimini mushrooms
1/2 cup Sweet Marsala wine
1/2 cup Chicken Stock
2 tablespoons Unsalted butter
1 pound Penne pasta

Slice chicken breasts in half thickness-wise, then cover with plastic wrap and use a flat meat mallet to pound into roughly 1/4 inch thick pieces.

Put flour in a shallow platter/dish and season liberally with salt and pepper.  Mix with a fork to evenly distribute.

Stem and halve/quarter mushrooms.

Thinly slice prosciutto.

Start a pot of salted water for the pasta.

While waiting for the water to boil, heat oil over medium heat (on my electric range) in a saute pan or skillet (not non-stick).  When the oil is hot dredge both sides of each chicken piece in the flour, shaking off the excess.  Pan fry for 3 minutes, then start checking for golden brown and delicious but not burned.  Flip and repeat.  Do this in batches if you can't cook them all at once.  Remove chicken to a large platter in a single layer and cover.

Lower heat to medium low, add a touch more oil, and add the mushrooms.  Saute until somewhat browned and moisture has started to evaporate (about 3 minutes).  Add prosciutto and saute another minute.

Sometime during the above steps the water will have come to a boil.  Add and cook the pasta.

Pour Marsala into the pan and boil down for a few seconds, then add the chicken stock.  Deglaze and simmer (stirring regularly) for about 5 minutes to slightly reduce the sauce.

Stir in the butter and return the chicken to the skillet/saute pan.  Heat the chicken through (1 or 2 minutes).

Drain the pasta and add to the skillet/pan.  Mix thoroughly.  Serve, let diners adding salt and pepper to taste.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (461g)
Recipe Makes: 4 Servings

Calories: 912
Calories from Fat: 243 (27%)

Amt Per Serving		% DV

	Total Fat 27g	36 %
	Saturated Fat 9g	45 %
	Monounsaturated Fat 12g
	Polyunsanturated Fat 3.4g
Cholesterol 197.2mg		61 %
Sodium 730.7mg		25 %
Potassium 741.9mg		20 %
Total Carbohydrate 107.6g		32 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 106.1g
Protein 53.3g		76 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 912

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe