Chicken marsala is actually easier than I thought it would be. Somehow I was thinking it would be a lot of steps. I’m not sure why. I guess since it is kind of a “restaurant food” to me I thought it would be more involved. This would be a great Christmas Eve meal or holiday dinner party meal. Early December is a great time to give a new item a dry-run if you want practice. It is honestly easier than it seems. Check it out at the bottom. It’s super cheap to make too.
I served it over some egg noodles and it was a super easy dinner plus, the sauce was really great even as leftovers.
4 chicken breasts (or chicken tenders)
1/2 cup flour
1/2 tsp garlic powder
salt & pepper
2 tbs vegetable oil
2 slices of prosciutto, chopped
4 tbs butter
8 oz. mushrooms, halved, quartered, or sliced (I used button, but baby portabella would be good too)
2 tbs garlic, chopped
1 cup Marsala wine
1 cup chicken broth
1/2 pound wide egg noodles
Preheat the oven to 300-degrees.
Lay the chicken on plastic wrap with another piece of plastic wrap on top. Pound the chicken out with a meat mallet (or a heavy skillet, can of soup, or something equally heavy) until even in thickness.
Mix flour, garlic powder, salt, and pepper in a flat dish with sides, like a baking dish or flat bowl.
Heat a large pan to medium-hich heat with the vegetable oil.
Dredge the chicken in the flour mixture on both sides and shake off the excess.
Pan fry the chicken for about 5 minutes per side, in batches if it doesn’t all fit in the pan. Or use a meat thermometer to get the chicken to about 160 degrees (it will cook a bit more later so it will get to 165 by the end).
Remove the cooked chicken and set inside the oven to keep warm.
Boil water for pasta if serving over egg noodles.
In the same pan, without the chicken, reduce the heat to medium and cook the prosciutto for about 2 minutes.
Add in the butter and button mushrooms, cooking for about 5 minutes until the liquid has reduced.
Pour in the marsala wine, 2 tbs butter, garlic and chicken broth. Let the wine cook the alcohol out for about 5 minutes at a low boil.
Add the egg noodles into the boiling water pot.
Add the chicken back into the pan and cook for another 3 minutes, flipping once.
Serve over egg noodles & enjoy!
I really love the wine and garlicky flavors in this. It is a light but flavorful sauce and it is a great variation to some of my recent dinners.
I forgot prosciutto but it makes it even better. It’s super cheap to get just a few slices at the deli counter if you don’t mind waiting for it. I usually am not using a whole package whenever I add it to something so I’ve frozen a few slices for occasions such as this where it’ll be cooked. I forgot to check for some this time. Oops.
This would be a nice dinner for guests. You could have the chopping and the chicken cooked in advance then just the sauce would need to come together.
chicken: 3-4 breast pieces $2.99
2 slices prosciutto: $3.00
marsala wine: grocery stores here have it without alcohol for $3.00 per bottle or it’s closer to $7 at liquor stores.
egg noodles: $0.75
total: $11.99 for 4 servings, or $2.99 per person. Take that restaurants!
Such a classic dish! I’ve made it once before and I think the hardest part was finding the marsala wine!