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Succulent Chicken Marsala

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“This is a blend of aspects I liked from multiple recipes I tried. It's absolutely delish and melts in your mouth.”

Ingredients Nutrition


  1. Put breasts on cutting board, lay plastic wrap over and pound until 1/4 inch thick.
  2. Put flour, salt & pepper in shallow dish; mix.
  3. Heat oil over medium heat in large skillet. When oil is hot, dredge both sides of chicken in flour mix, shaking off excess. Put in pan and fry for 5 minutes each side until golden. Remove chicken to plate.
  4. Lower heat and add prosciutto/pancetta to drippings left in pan, sauté for 1 minute.
  5. Add onion and garlic, sauté 2 minutes.
  6. Add mushrooms and sauté until nicely browned, about 5 minutes. Add pepper to taste.
  7. Pour Marsala/sherry in pan and boil for a few seconds to evaporate alcohol. Add chicken stock and simmer for 1-2 minutes to reduce sauce.
  8. Stir in butter and cream, return chicken to pan, simmer for 1 minute to reheat chicken.
  9. Serve over your choice of mashed potatoes or pasta.

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