The BEST Chicken Marsala
Chicken Marsala is one of my favorite dishes. Tender pan-fried chicken cutlets, fresh mushrooms, and a silky red wine pan sauce – what’s not to love?
Before I learned how to make it, the only time I ever had Chicken Marsala was at Carrabba’s Italian Grill. I used to beg my husband (then-boyfriend) to take me to Carrabba’s so I could satisfy my craving. I always ordered the same thing – fried calamari to start, Chicken Marsala and a quartino of blackberry sangria (which has also been added to the list of recipes I want to master).
Eventually, I learned how to make it at home, using Tyler Florence’s recipe. This version uses Tyler’s basic technique with a few alterations. For one, I use vegetable oil instead of olive oil as it has a higher smoke point, which is useful in avoiding a burned skillet when cooking several items in the same skillet over a prolonged period. I also used dry Marsala wine instead of sweet and doubled the amount used. Finally, I found heavy cream made for a smoother texture in the sauce instead of butter.
When my husband tried this recipe, he said that not only was it the best Chicken Marsala he has ever had, it was also the best recipe I have tested for my blog to date. So how could I not use ‘best’ in the title of the recipe?
The BEST Chicken Marsala
- 4 boneless skinless chicken breasts
- ½ c. flour
- ¼ c. vegetable oil
- 4 oz. thinly sliced prosciutto cut into ½ inch pieces
- 1 shallot minced
- 8 oz. sliced white mushrooms
- 2 garlic cloves minced
- 1 c. Marsala wine
- ½ c. chicken broth
- ¼ c. fresh Italian parsley chopped
- 1 tbsp. heavy cream
- Salt and pepper
Heat the oil in a 12-inch skillet over medium-high heat.
Slice each chicken breast in half vertically and pound to an even thickness to make 8 cutlets (about ¼ inch).
Season cutlets on both sides generously with salt and pepper. Dredge the cutlets in flour, shaking of any excess.
Place half of the cutlets in the skillet and cook until golden brown, about 4-5 minutes each side. Remove from the skillet and set aside. Repeat with the second half of the chicken.
Reduce the heat to medium. Add the prosciutto to the empty skillet and cook until browned, about 3 minutes. Remove from skillet and set aside.
Add the shallot and mushrooms and cook until the mushrooms are browned. Stir in the minced garlic and cook for 1 minute. Season with salt and pepper.
Pour in the wine and the chicken broth, using a wooden spoon to scrape up the browned bits from the skillet.
Bring to a boil before turning heat to medium-low and simmer for about 3 minutes until reduced. Stir in the heavy cream and cook for another minute.
Return the chicken and prosciutto to the pan, turning the cutlets so that they are coated in the sauce.
Sprinkle with the chopped parsley and serve.
This recipe works great with either dry or sweet Marsala (I used dry). If able, I do recommend using real wine instead of the nonalcoholic Marsala cooking wine found in most grocery stores – the flavor will not be as rich.