Can’t decide what to make for dinner, try this easy chicken marsala with prosciutto that features mushrooms and marsala wine. A flavor filled sauce makes this the best weeknight dinner you can make in just 30 minutes on the stovetop.
Everyone Needs a Chicken Marsala Recipe
I know you’re thinking, not another chicken recipe, but chicken is a staple, it’s fairly inexpensive so we need lots of recipes so that we can change it up as much as possible and not get bored. You won’t get tired of making this Italian based easy chicken marsala with prosciutto and mushrooms.
Everyone needs a go-to chicken marsala recipe, and this one is pretty tasty with the addition of prosciutto. Once you’ve purchased a bottle of Marsala, which is pretty inexpensive, you are set. This only uses ½ cup so you’ll have plenty to make chicken marsala meatballs.
Why you’ll love this Chicken Marsala without Cream
- Chicken Marsala is easy to put together in just 30 minutes.
- The combination of Marsala, prosciutto and mushrooms are amazing.
- A broth based sauce makes this a non-dairy dinner choice.
- Serve it over pasta or with a salad or veggies.
You’ll love the flavor that you get from the combination of ingredients in this dish. Even Natalie, who hates mushrooms, loves chicken marsala. Adding prosciutto bumps up the flavor profile even more.
Not Many Ingredients
hese are the main ingredients you’ll need to make chicken marsala. Make sure to check the recipe card for the full list of ingredients.
- Chicken breasts – you can use chicken strips or tenderloins if you want smaller pieces. If using whole breasts you will need to pound them until they’re ¼ thick. For super tender chicken breasts, marinate them overnight in buttermilk.
Pro tip: If you’re out of buttermilk, you can make your own with just two ingredients. Here are three different methods for how to make your own buttermilk.
- Prosciutto – this salty Italian meat is full of flavor when added to any dish, I’ve used pancetta which is a little saltier but adds a similar flavor.
- Mushrooms – basic white mushrooms will be browned adding a rich flavor.
- Dry Marsala wine -a fortified wine with a long shelf life, this adds the unique flavor that you expect with chicken marsala. Marsala wine is either sweet or dry. Dry works best for this recipe. If you don’t have Marsala wine you will get the closest flavor from a Madeira. If you don’t want to use wine at all, then just use chicken broth.
How to make Chicken Marsala without Cream
Step 1: Prep the chicken
First marinate the chicken for 30 minutes or overnight in buttermilk.
Step 2: Make the sauce
Step 3: Simmer
Add wine to the pan and when it starts to boil, add chicken broth and simmer. Then add some butter and place the chicken back into the pan so that the flavors soak in. Serve over egg noodles, pasta, rice or potatoes.
Pro tip: Be careful not to cook the chicken too long. When it’s pounded thin, it only needs to cook a couple of minutes. If you cook it too long, it will get tough.
This is a great recipe to make when you are short of time.
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Chicken Marsala with Mushrooms and Prosciutto
Ingredients
- 4 skinless boneless chicken breasts
- buttermilk
- ½ cup flour
- salt and pepper
- ½ teaspoon dried oregano
- olive oil
- 4 ounces prosciutto thinly sliced and chopped
- 8 ounces crimini mushrooms thinly sliced
- 2 cloves garlic minced
- ½ cup marsala wine
- ½ cup chicken stock
- 2 tablespoons butter
- parsley
Instructions
- Marinate the chicken in buttermilk for 30 minutes or overnight. Rinse and pat dry with a paper towel.
- Pound chicken breasts with a meat mallet until about ¼ inch thick or cut chicken breasts in half with a knife so that they are ¼ inch thin. Season with salt, pepper and oregano. Place flour in a shallow dish and dredge chicken pieces.
- Heat about 3 tablespoons of olive oil over medium-high heat in a large skillet. When hot, add chicken beasts, shaking off any excess flour. Cook for about 3 minutes on each side, turning once when golden brown and meat thermometer reads 155º, it will cook a little more at the end. Remove to a plate.
- Lower heat to medium and add prosciutto cooking for about 1 minute. Add mushrooms and saute until browned, about 5-8 minutes. Add garlic and cook an additional minute. Season with salt and pepper.
- Pour in wine and scrape up the brown bits, let it come to a boil. Then add chicken stock and simmer until slightly reduced. Stir in butter and return chicken to the pan. Simmer for about 1 minute to heat the chicken.
Barbara’s Tips + Notes
- You can use chicken tenderloins or full chicken breasts, just make sure they are pounded thin.
- You can use any sort of mushrooms you like for this recipe.
- Wait to salt the dish for flavor until the end because the prosciutto adds a salty taste to the dish.
- Soaking in buttermilk will keep the chicken tender, 30 minutes is long enough but you can also soak them overnight.
Nutrition
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Natalie says
This chicken marsala tastes fantastic and makes for great leftovers!
(This review was provided by a family member)
Mary says
We made this for Christmas Eve dinner yesterday. It was fantastic, especially with the prosciutto and mushrooms! I’m so glad you posted this. It’s a keeper!
Barbara Curry says
Mary,
I love it when I find a recipe I can make over and over again. So glad this made it to your Christmas Eve Dinner menu!