This chicken marsala is everything you want it to be.
Salty, sweet, easy to make, budget friendly, and delicious enough to impress your family and friends! This recipe is a combination of my mother’s and Tyler Florence.
My recipe calls to make extra marsala sauce. Use this to spoon over buttered noodles!
- 1 1/2 lbs boneless, skinless chicken breasts, sliced thin
- all-purpose flour, for dredging chicken
- kosher salt
- freshly ground black pepper
- 1/4 c extra-virgin olive oil
- 8 oz prosciutto, thinly sliced
- 12 oz crimini or mushrooms, quartered
- 1 c sweet Marsala wine
- 1 c chicken stock
- 4 T unsalted butter
- 2 T prepared pancake mix, like Bisquik
- 1/4 c chopped parsley
If chicken breasts are not sliced thin to 1/4 inch, slice them thinner by starting on the thicker side, and cutting all the way through. Place chicken breasts in between pieces of plastic wrap and pound to even thickness.
In a wide, shallow bowl, combine flour with salt and pepper. Heat the olive oil a large skillet over medium-high heat. Place a cooling rack on top of a baking sheet and set aside.
Dredge chicken in the flour mixture on both sides. Shake off excess and fry in the skillet, in batches, until brown on both sides. Allow chicken to drain on the cooling rack.
Lower the heat to medium. Cook the prosciutto in oil in the skillet until crispy. Add the mushrooms, and cook until their have browned. Once mushrooms are cooked, add the salt, pepper, and Marsala wine. Bring to a boil, then reduce to a simmer. Cook until you cannot smell the alcohol from the wine anymore.
Stir in the chicken stock. Cook until the sauce reduces a little. Stir in the butter and pancake mix. Taste and add salt or pepper if needed. Add chicken back to the skillet and turn off the heat. Garnish with parsley.
In a small bowl, whisk the pancake mix with 1/4 c water. Stir the butter and pancake mix into the Marsala sauce. Taste and add salt or pepper if needed. Add chicken back to the skillet and turn off the heat. Garnish with parsley.