| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/4-inch-thick medallions
- Grapeseed oil, as needed
- 2 cloves garlic, minced
- 1 shallot, minced
- 1 pound cremini mushrooms, sliced
- 2 ounces thinly sliced prosciutto, cut into 1/4-inch dice
- 4 sprigs fresh thyme, leaves picked
- 3 tablespoons fresh parsley leaves, finely chopped
- 3/4 cup Marsala wine
- 1 cup chicken stock
- 4 tablespoons unsalted butter, cut into pieces, softened
- Warm buttered fettuccine, for serving
Instructions
- Add the flour to a shallow plate and season with salt and pepper. Coat the chicken pieces with the flour and tap off any excess.
- Set a 12-inch cast-iron pan over medium heat, add enough oil to coat the bottom of the pan and heat until hot. Add the chicken in batches and cook until browned, 2 to 3 minutes. Flip and cook on the other side until browned. Keep warm, covered, on a serving plate.
- Add about 1 tablespoon more oil to the pan, add the garlic, shallot and mushrooms and saute for about 1 minute. Add the prosciutto, thyme and half of the parsley and cook 1 more minute. Add the Marsala to the pan and deglaze, scraping up any browned bits from the bottom. Cook until the wine is reduced by about three-quarters, 1 to 2 minutes. Add the chicken stock and cook until the sauce is heated through and thickened, 4 to 5 minutes. Remove from the heat and stir in the butter one piece at a time. Spoon the sauce over the chicken and garnish with the remaining parsley. Serve with warm buttered fettuccine.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 895 |
| Total Fat | 27 g |
| Saturated Fat | 10 g |
| Carbohydrates | 93 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 61 g |
| Cholesterol | 166 mg |
| Sodium | 1287 mg |
| Serving Size | 1 of 4 servings |
| Calories | 895 |
| Total Fat | 27 g |
| Saturated Fat | 10 g |
| Carbohydrates | 93 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 61 g |
| Cholesterol | 166 mg |
| Sodium | 1287 mg |
Reviews
Amazing dish! I prepared this for my son’s 16th birthday. The chicken was so tender and the sauce flavorful. I made the full sauce with only about 1# of chicken. I did return the medallions to the sauce at the end to warm slightly plus I added about 1TBS of Beurre Manie to thicken the sauce. Served alongside buttered fettuccine noodles with extra sauce drizzled on top and some good crusty garlic bread. My son enjoyed it so much that he came back into the kitchen at almost midnight – you know, just after I had cleaned the kitchen – and asked if I could warm the leftovers! Mark of a great dish!
Love this dish thank you chef
Easy! & Yummy!!
Wonderful flavor.
Marginal, at best. Not my idea of chicken Marsala when we have a world-class chef at Pasta Amore in Omaha, NE!
Beautiful dish. My new favorite chicken dish! I added capers to the sauce and used bacon instead of pancetta which created a smokier flavor. My new go to dish!
Perfect
Delicious.
Omg this is a quick and succulent recipe, well done Robert.
Made this for dinner tonight. Spectacular! Thanks Robert!