Chicken Breasts with Marsala Wine

Lorenza Ávila
This delicious recipe for Chicken in Marsala wine includes prosciutto and mushrooms. It's a guarantee; it always turns out good.
Reviewed by Editorial Team of Kiwilimón
4.75
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Ingredients
4
Servings
  • 4 chicken breasts
  • flour
  • 1/4 cups extra virgin olive oil
  • 115 grams prosciutto, thinly sliced and chopped
  • 230 grams button mushroom, without the sliced stems
  • 1/2 cups marsala wine, sweet
  • 1/2 cups chicken broth
  • 2 tablespoons unsalted butter
  • 1/4 cups parsley, chopped
  • pepper
  • salt
Preparation
20 mins
0 mins
Low
  • Place the chicken breasts on a cutting board and cover with plastic wrap. Using a meat mallet, flatten the breasts until they are thin.
  • Put some flour on a plate and season with plenty of salt and pepper. Mix with a fork until well combined.
  • Heat the oil over medium-high heat in a large skillet.
  • When the oil is hot, dredge the chicken breasts (on both sides) in the flour mixture and place the chicken in the skillet.
  • Fry the chicken for 5 minutes on each side until golden brown.
  • Transfer the chicken to another plate and set aside.
  • Lower the stove heat to medium and add the prosciutto to the skillet. Cook for 1 minute until it releases its fat.
  • Add the mushrooms to the skillet and sauté until browned and they release their juices, about 5 minutes. Season with salt and pepper.
  • Pour the Marsala wine into the pan and let it reduce and cook off the alcohol for a minute.
  • Add the chicken broth and cook for another minute to thicken the sauce a bit.
  • Add the butter and return the chicken breasts to the pan.
  • Let simmer for another minute until everything is hot and season with salt and pepper.
  • Sprinkle with chopped parsley to serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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