The Pioneer Woman Tasty Kitchen
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Pollo al Marsala (Chicken Marsala)

4.75 Mitt(s) 4 Rating(s)4 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 5

Prep:

Cook:

Level: Easy

System:

6

Description

Chicken with a beautiful Marsala, mushroom & prosciutto sauce!

Ingredients

  • 3 whole To 4 Whole Chicken Breasts, Cut In Half Vertically Into Cutlets
  • 1 cup Flour (or Enough To Dredge Chicken)
  • ¼ cups Extra Virgin Olive Oil
  • 3 slices Prosciutto - Roughly Torn
  • 3 Tablespoons Unsalted Butter, Divided
  • 2 whole Shallots, Minced
  • 2 cups Mushrooms, Sliced
  • 1 cup Marsala Wine
  • ½ cups Chicken Stock
  • 1 pinch Flat Leaf Italian Parsley, Roughly Chopped

Preparation

Take your chicken, place a piece of Saran Wrap on top and pound flat. Season with salt and pepper and dredge in flour.

In a large skillet, pour in olive oil and heat over medium high heat. When oil is hot add the floured chicken cutlets. Depending on the thickness of chicken, cook for about 4-5 minutes per side until chicken is golden brown. Do not crowd your pan. Cook in batches if necessary. Remove chicken from pan and place onto a plate and keep warm.

Reduce heat to medium. Next, take your prosciutto and roughly tear it into pieces and drop into the same skillet (with drippings) and stir. Cook prosciutto for about one minute. Add shallots (or onions), mushrooms, and 1 Tablespoon of butter. Stir and cook for about 5 minutes, until shallots are translucent. Add in the Marsala wine, stir and bring to a boil. Add in chicken stock and remaining butter and simmer until it reduces slightly, about 2 minutes. Return chicken to pan to heat through. The flour from chicken will help to thicken the sauce further.

Garnish with chopped Italian Parsley. And enjoy!

9 Comments

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Avatar of hisirishgem

hisirishgem on 10.24.2010

Excellent recipe. We made this today for Sunday brunch. I omitted the Proscuitto and added the kosher Salt and pepper in the actual flour instead of the chicken by itself. This makes the batter flavorful instead of bland.

Next time I’ll try the proscuitto when I have it on hand, until then, this is my trusty go-to recipe for guests. Thank You!

Avatar of mayadiz

mayadiz on 6.10.2010

Tried this for dinner 2 nights ago. Have teenagers and everyone loved this! So easy and yummy!

Avatar of texasmomma

texasmomma on 4.13.2010

Super easy, fabulously good! I second the other reviewer who said that her husband loved it and it’s being added to our list of favorites!

Avatar of Amy Locurto

Amy Locurto on 4.5.2010

Looks fabulous:-) Thanks!

Avatar of rubyredslippers

rubyredslippers on 4.1.2010

Tried this last night for dinner…SUPER yummy! Great, simple recipe that’s good enough for a quick dinner or to serve dinner guests. My hubby raved about it. Will definitely be adding this to our dinner line-up.

4 Reviews

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Avatar of rubyredslippers

rubyredslippers on 3.3.2012

This is one of our favorite recipes. We LOVE it. It’s our go-to meal when we are expecting company and satisfies even the pickiest eater. I serve it with a side of penne alfredo for a super decadent dinner.

Avatar of KimberlyE

KimberlyE on 7.27.2011

This was delicious! Thanks for adding!

Avatar of Gretchen G

Gretchen G on 11.17.2010

SOOOOOO good! I’m not a mushroom person (so I didn’t add them), and it was a tad sweet for my usual tastes, but I REALLY liked it! I only used two chicken breasts, and added a pinch more flour to make it thicker, but it still turned out great! Wonderful recipe!!!

Avatar of uthiker

uthiker on 9.7.2010

This was yummy! My husband liked it too. We made with roasted garlic mashed potatoes. Even heated up great the next day!

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