Chicken Marsala

Very tasty and simple!


4 boneless, skinless chicken breasts pounded to 1/4″ thick
1 cup flour
Salt and pepper to taste
1 tbs olive oil

2 oz prosciutto, sliced into thin strips
8 oz cremini mushrooms stemmed and sliced
3/4 cup Marsala wine
3/4 cup low-sodium chicken broth
1/4 cup chopped parsley


Season chicken with a pinch of salt and pepper.  Place the flour in a ziplock bag and add the chicken, shaking off any excess flour.

Heat olive oil in a large nonstick pan over medium heat.  Cook chicken 3 – 4 mins per side, until golden brown on the outside and cooked through.  Transfer to a serving platter and keep warm.

Add additional oil to pan if needed, then sauté the prosciutto 1 – 2 mins, until it starts to crisp.  Add the mushrooms and continue sautéing until well browned.  Stir in the Marsala and broth, scraping up any browned bits.  Cook until the liquid has reduced to about 1/2 cup.  Season with salt and pepper, add the parsley and pour over the chicken. 

Can be served over egg noodles or roasted potatoes.

*From Cook This, Not That

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