Chicken with Mushroom Marsala Sauce

Mikekey *


Dinner for two! Serve with mashed potates and steamed spinach, or linquini and steamed brocolli.

★★★★★ 1 vote
10 Min
20 Min
Stove Top


2 large
boneless, skinless chicken thighs
1/4 tsp
ground black pepper, divided
2 slice
prosciutto (about 1 ounce)
2 tsp
olive oil, divided
1 small
shallot, peeled and thinly sliced
2 tsp
fresh oregano leaves, finely chopped
4 oz
cremini mushrooms, sliced
1/4 c
marsala wine
1/2 c
chicken broth
1 tsp


1Sprinkle chicken thighs with 1/8 teaspoon pepper and wrap each with a slice of prosciutto.
2Heat 1 teaspoon oil in a medium nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until browned on both sides and cooked through, 4 to 5 minutes per side. Transfer to a plate; tent with foil to keep warm.
3Reduce heat to medium and add the remaining 1 teaspoon oil, shallot and 1 1/2 teaspoons oregano to the pan. Cook, stirring, until the shallot is beginning to brown, 1 to 2 minutes. Add mushrooms and cook, stirring, until browned in spots, 3 to 5 minutes. Add Marsala, return heat to medium-high and cook 2 minutes.
4Whisk broth, cornstarch and the remaining 1/8 teaspoon pepper in a measuring cup; add to the pan, stirring. Return to a simmer and cook, stirring constantly, until the sauce is thickened and glossy, 2 to 3 minutes more. Serve the chicken with the mushroom sauce, sprinkled with the remaining 1/2 teaspoon oregano.

About Chicken with Mushroom Marsala Sauce

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian
Dietary Needs: Diabetic, Gluten-Free
Other Tag: Healthy