Chicken Marsala

Lauren Conforti


This is a wonderfully creamy & tasty chicken dish made with Italian Sherry and chicken medallions. This is one of my favorites!


☆☆☆☆☆ 0 votes

Pan Fry


  • 4
    chicken breasts, boneless and skinless
  • ·
    all purpose flour for dredging
  • ·
    salt and pepper
  • 1/4 c
    olive oil, extra virgin
  • 4 oz
    prosciutto, thinly sliced
  • 8 oz
    mushrooms, fresh, crimini or porcini, stemmed & quartered
  • 1/4 medium
    onion, finely chopped
  • 1/2 c
    marsala wine
  • 1/2 c
    chicken stock
  • 4 Tbsp
    butter, divided
  • 1/4 c
    parsley, flat leaf, chopped (or green onion, chopped) for garnish
  • 1 Tbsp

How to Make Chicken Marsala


  1. Put the chicken breasts side by side on a cutting board & lay a piece of plastic wrap over them. Pound them with a flat meat mallet until they are 1/4” thick. Cut chicken into medallions, if desired.
  2. Put some flour in a shallow platter & season with a fair amount of salt & pepper. Mix well with a fork.
  3. Heat the oil over medium-high in a large skillet. When the oil is hot, dredge both sides of chicken pieces in the seasoned flour, shaking off the excess, and fry for 3-5 minutes on each side until golden, turning once. (If cut into medallions, fry for 2-3 minutes on each side). Remove to a large platter.
  4. Lower the heat to medium & add the prosciutto to the skillet. Sauté for 1 minute to render out some of the fat. Then add 2 Tbsp of butter, then the mushrooms & onion. Sauté until they are nicely browned. Season with salt & pepper.
  5. Pour the Marsala in the pan & boil down for a few seconds to cook out the alcohol. Add the chicken stock & simmer to reduce slightly.
  6. Make a slurry with the cornstarch by mixing in a few Tbsp of cool water. Gradually add the slurry to the sauce to thicken. (Be sure to let the sauce come to a boil before evaluating the consistency). Continue cooking for another minute or two.
  7. Stir in the remaining butter & return the chicken to the pan. Simmer gently for 1 minute to heat the chicken through. Season with salt & pepper, if needed. Garnish with chopped fresh parsley, or chopped green onion before serving.

Printable Recipe Card

About Chicken Marsala

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian

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