This super simple chicken marsala recipe is great for a weeknight dinner for your family or double the recipe and invite over some friends!
Prep Time15minutes
Cook Time30minutes
Total Time45minutes
AuthorErin Brighton
Ingredients
1½ - 2lbschicken breasts, split and flattened
½cupflour(I used Cup4Cup gluten-free flour)
Salt and pepper
2T. olive oil
2T. butter
8 - 10slicesprosciutto, chopped
3c. sliced mushrooms
½c. Marsala wine
½c. chicken broth
2 - 3T. butter
Handful of parsley, chopped (optional)
Instructions
Cut your chicken breasts in half and flatten them with a mallet. Cut into appropriate "dinner sized" pieces and season both sides with salt and pepper.
Melt butter and olive oil together in a large frying pan.
Lightly dredge your chicken in flour so that both sides are evenly coated.
Cook your chicken pieces 3 to 4 minutes per side - flip only once. Remove from the pan when they are fully cooked and set aside. Cook the chicken in 2 batches so that it cooks evenly. Add more butter and olive oil if necessary.
In a heavy bottomed pan, add a drizzle of olive oil. Cook the chopped prosciutto until it is crispy. Remove from the pan.
Add the sliced mushrooms and cook until they are browned.
Add the Marsala wine and cook for about 5 minutes over medium heat.
Add the chicken broth and 2 to 3 more tablespoons of butter.
Add the cooked chicken and chopped prosciutto (or bacon) and heat through for a few minutes. Top with chopped parsley if you have it. Enjoy!