gram elva's chicken marsala

★★★★★ 4 Reviews
1lovetocook1x avatar
By Cassie *
from Somewhere, PA

This is a recipe I adapted from my Gram on my dads side of the family. Many Sunday dinners consisted of this meal at her house. I have tweaked it a bit to our liking. I always double, as everyone loves it. I use no fancy expensive wine, and it always turns out wonderful. Most times I add some chopped steamed asparagus at the end of cooking. It gives some color to the dish and is delish! I hope you enjoy this yummy recipe as much as my family always has. My photos

serves 4 - 6
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For gram elva's chicken marsala

  • 3 lb
    boneless, skinless chicken breast - pounded out to about 1/4 in thickness - i then cut into serving sized pieces
  • 1/2 c
  • kosher salt & pepper
  • 1 Tbsp
    italian seasoning
  • 1/4 c
    olive oil, extra virgin
  • 4 Tbsp
  • pasta of your choice, rice or egg noodles
  • 16 oz
    cremini mushroom, wiped free of debris and sliced
  • 4 - 5
    thin slices of prosciutto, diced ( optional ) i didn't have any tonight
  • 2 clove
    garlic, minced fine
  • 1/4 c
    shallots or sweet onion, minced
  • 1 c
    chicken stock
  • 1 c
    marsala wine
  • 1/4 c
    chopped, fresh parsley
  • cooked pasta

How To Make gram elva's chicken marsala

  • 1
    On a cutting board; pound chicken with a flat meat mallet, until they are about 1/4-inch thick.I then cut into smaller pieces ( about the size of your palm).
  • 2
    Place flour in a shallow plate ( I use a pie plate ) and season with a fair amount of salt, pepper and 1 tablespoon Italian seasoning. Mix with fingers till blended.
  • 3
    Heat the oil and 1 tablespoon of butter over medium / high heat in a large skillet. When the oil is nice and hot, dredge both sides of the chicken in the seasoned flour, shaking off the excess. Place the chicken into the pan and fry for 3 - 5 minutes on each side until golden, turning only once. Do this in batches, so not to over crowd the pan. Transfer the chicken to a warm plate.
  • 4
    In the same pan, saute the onions, mushrooms, garlic, and Prosciutto ( if using ) until the mushrooms are nicely browned and their moisture has evaporated, about 5 minutes. Season with salt and pepper.
  • 5
    Add the Marsala wine, and scrape loose with a wooden spoon all browning bits on the bottom and sides of the pan. Boil down for a few second to cook out the alcohol.
  • 6
    Now, add the broth; cook until the liquid is reduced - about 5 minutes.
  • 7
    Add the chicken and 3 tablespoons of butter to the sauce, cook until heated through.
  • 8
    Serve over pasta, egg noodles or even rice. Top with parsley, salt and pepper to taste. ( Great with steamed asparagus also).