Per serving · Approximate values estimated by AI
Chicken Marsala with Prosciutto and Sage
80% authentic · Italian-American
A flavorful twist on Chicken Marsala, incorporating crispy prosciutto and aromatic sage for an elevated taste.
Ingredients
- Chicken breast, boneless, skinless4 (6 oz each)
- All-purpose flour1/2 cup
- Salt1 teaspoon
- Black pepper1/2 teaspoon
- Olive oil2 tablespoons
- Butter2 tablespoons
- Prosciutto, thinly sliced4 slices
- Cremini mushrooms, sliced8 oz
- Shallots, minced2
- Garlic, minced2 cloves
- Fresh sage leaves8-10
- Marsala wine (dry)1 cup
- Chicken broth1/2 cup
Steps
- 1
Pound chicken breasts to 1/2-inch thickness. Mix flour with salt and pepper. Dredge chicken in flour mixture.
- 2
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add prosciutto and cook until crispy. Remove and set aside, crumble when cool.
- 3
Add remaining olive oil and butter to the skillet. Sear chicken for 3-4 minutes per side until golden brown. Remove chicken and set aside.
- 4
Add mushrooms and shallots to the skillet and cook until softened, about 5 minutes. Add garlic and sage leaves, cook until fragrant, about 1 minute.
- 5
Pour in Marsala wine and scrape up browned bits. Reduce by half, about 3-5 minutes.
- 6
Stir in chicken broth and bring to a simmer. Return chicken to the skillet. Cook for 5-7 minutes until cooked through.
- 7
Serve chicken topped with crispy prosciutto and sauce.
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