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Chicken Marsala

Serves 4

© by Jeffrey W

As taught by Chef Rodney Shultz at The Osthoff Cooking School.


  • Chicken Breasts 4, skinless, boneless
  • All-Purpose Flour ½ cup (for dredging)
  • Salt and Freshly Ground Black Pepper to taste
  • Olive or Vegetable Oil ¼ cup
  • Prosciutto 4 oz, sliced
  • Porcini or Cremini Mushrooms 8 oz, stemmed and sliced
  • Sweet Marsala Wine ½ cup
  • Chicken Stock ½ cup
  • Unsalted Butter 2 Tbs
  • Flat-Leaf Parsley ¼ cup, roughly chopped

Cook It

  1. With a meat mallet, lightly pound each chicken breast between plastic wrap on a clean surface.
  2. Season the chicken and the flour with salt and pepper. Dredge the chicken breasts in the flour and shake off the excess flour.
  3. In a wide sauté pan, heat the oil over medium heat. Brown the chicken cutlets on each side, ensuring that the pan is not overcrowded. Set chicken aside on a clean platter.
  4. Add the prosciutto to the pan and cook for a few moments to render the fat.
  5. Add the mushrooms and cook till browned, then season with salt and pepper.
  6. Off the heat, add the Marsala to the pan. Return to the heat. Allow the alcohol to burn out.
  7. Add the chicken stock and allow the sauce to reduce.
  8. Whisk in the butter to fortify sauce, then add the chicken to reheat.
  9. Taste, season, and garnish with chopped parsley.