Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Italian / Ultimate Chicken Marsala Recipe
    Lost? Site Map

    Ultimate Chicken Marsala

    1/2 Photos of Ultimate Chicken Marsala

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Chef Sarita in Austin Texas's Note:

    From food networks "Tyler Florence Ultimate". I really enjoyed this recipe, not to mention that it is family friendly. I am not that fond of cooking with wine but this Italian classic is a keeper! I used bacon as I did not have prosciutto and I did could not find "sweet marsala cooking wine" so I used regular marsala, either way it came out great!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
    2. 2
      Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
    3. 3
      Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    • on September 26, 2009

      55

      Outstanding! So simple & so quick. We loved it. Served with pasta, green salad & crusty bread. I did double the sauce because we are a real sopper family. Thanks for posting!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 12, 2014

      55

      I use a roux instead of dredging in flour. . That way you can use olive or canola oil/ instead of butter.. After i saute the chicken( (I sometimes use dark meat pieces) I remove the chicken, saute the mushrooms and garlic, remove them too and be sure you you add enough oil or butter to make a make a light roux with 2 TB olive oil and 2 TBs flour.,Then I add 2 cups low sodium chicken stock, onion powder,,2 fresh thyme,twigs, . a dash of cayenne, and fresh ground black pepper to taste- and maybe a tad more minced, sauteed garlic. Sorry bout that cher,. of course you can saute whatever veggies you use together.. Do briefly remove the sauteed veggies too and lightly wipe oout the pan before turning up the heat slightly.to broown the roux. I also like to dress this dish up for company by adding quartered artichoke hearts, 3/4 chardonnay a few halved cherry tomatoes,. and lots of love.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Ultimate Chicken Marsala

    Serving Size: 1 (213 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 377.1
     
    Calories from Fat 240
    63%
    Total Fat 26.7 g
    41%
    Saturated Fat 7.5 g
    37%
    Cholesterol 87.1 mg
    29%
    Sodium 113.3 mg
    4%
    Total Carbohydrate 3.2 g
    1%
    Dietary Fiber 0.5 g
    2%
    Sugars 1.3 g
    5%
    Protein 26.4 g
    52%

    The following items or measurements are not included:

    prosciutto

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites