Creamy Chicken Marsala with Prosciutto

(from castro15’s recipe box)

Categories: Chicken


  • 1 lb. chicken cutlets, trimmed
  • 1/2 tsp ground pepper, divided
  • 1/4 tsp salt, divided
  • 1/4 cup white whole-wheat flour
  • 2 tbsp olive oil, divided
  • 2 oz. prosciutto, chopped
  • 8 oz. sliced cremini mushrooms
  • 1/4 cup minced shallots
  • 2 garlic cloves, minced
  • 1 tsp dried thyme
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup Marsala wine
  • Chopped fresh parsley, for garnish


  1. Season chicken with 1/4 tsp pepper and 1/8 tsp salt. Place flour in a shallow dish and dredge the chicken in it, pressing gently to help it adhere. Discard any excess flour.

  2. Heat 1 tbsp oil in a large skillet over medium-high heat. Add the chicken and cook, flipping once, until lightly browned, 2 to 3 minutes per side. Transfer to a plate.

  3. Add prosciutto to the pan and cook, scraping up any browned bits, for 30 seconds. Add the remaining 1 tbsp oil and mushrooms; cook, stirring occasionally, until tender, about 4 minutes. Stir in shallots, garlic, thyme, and the remaining 1/4 tsp pepper and 1/8 tsp salt; cook, stirring often, until the shallot is translucent, about 1 minute. Stir in broth, cream and Marsala, scraping up any browned bits. Cook until slightly reduced, about 2 minutes.

  4. Return the chicken and any accumulated juices to the pan. Cook, flipping the cutlets occasionally, until hot, 1 to 2 minutes. Serve sprinkled with parsley.

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