Recipe courtesy of Tyler Florence

Chicken Marsala

  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 1 serving
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1 boneless, skinless chicken breast

Salt and freshly ground black pepper

Salt and freshly ground black pepper 

1/4 cup all-purpose flour 

1 tablespoon olive oil 

1/4 cup thinly sliced prosciutto 

1/2 cup stemmed and halved porcini mushrooms 

1/4 cup marsala wine 

3/4 cup chicken stock 

1 tablespoon unsalted butter 

Chopped fresh parsley, for garnish


  1. Thinly pound the chicken, then sprinkle both sides with salt and pepper. Place the flour in a shallow dish.
  2. Add the oil to a pan set over medium-high heat. Dredge the chicken in the flour, then shake off any excess. Cook the chicken until browned, 3 to 4 minutes on each side. Remove from the pan and set aside. Reduce the heat to medium, add the prosciutto, and saute for 1 minute. Add the mushrooms and cook until soft, 5 minutes. Add the marsala and cook to reduce, a few seconds. Add the stock and bring to a simmer. Stir in the butter, then return the chicken to the pan and simmer for 1 minute. Season with salt and pepper, and garnish with the chopped parsley to serve.