Per serving · Approximate values estimated by AI
Chicken Marsala with Prosciutto and Sage
80% authentic · Italian-American
An elevated take on Chicken Marsala, incorporating crispy prosciutto and aromatic sage for added depth and flavor.
Ingredients
- Chicken breasts4 boneless, skinless
- All-purpose flour1/2 cup
- Saltto taste
- Black pepperto taste
- Olive oil2 tablespoons
- Butter2 tablespoons
- Prosciutto4 slices, thinly sliced
- Shallots2, finely chopped
- Garlic2 cloves, minced
- Cremini mushrooms8 ounces, sliced
- Marsala wine1 cup
- Chicken broth1/2 cup
- Fresh sage leaves8-10
Steps
- 1
Pound chicken breasts to 1/2-inch thickness. Season with salt and pepper, then dredge in flour.
- 2
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown. Remove and set aside.
- 3
In the same skillet, add prosciutto and cook until crispy. Remove prosciutto, crumble, and set aside. Reserve rendered fat.
- 4
Add remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet. Add shallots and sauté until softened, about 2 minutes. Add garlic and mushrooms, cook until browned, about 5-7 minutes.
- 5
Pour in Marsala wine and scrape up browned bits. Reduce by half, about 3-5 minutes.
- 6
Stir in chicken broth. Bring to a simmer and cook until sauce thickens slightly. Stir in fresh sage leaves during the last minute of simmering.
- 7
Return chicken to the skillet. Top with sauce, crumbled prosciutto, and extra sage leaves. Serve immediately.
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