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5 from 2 votes

Classic Chicken Marsala

Tender chicken breasts seasoned and sautéed, then simmered in a Marsala wine sauce with shallots, prosciutto, and plenty of earthy mushrooms.  
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Main Course
Cuisine: Italian
Servings: 6
Author: Tricia


  • 6 boneless, skinless chicken breasts or cutlets
  • cup all-purpose flour
  • cup cornstarch
  • ½ teaspoon fresh ground black pepper
  • ½ teaspoon salt
  • ¼ cup olive oil, divided
  • 4 ounces prosciutto, thinly sliced and chopped
  • 16 ounces cremini mushrooms, cleaned, stems removed, halved or quartered
  • 1 cup sweet or dry Marsala wine *
  • 1 cup chicken broth
  • 4 large shallots (about 1/2 cup finely chopped)
  • 4 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves
  • 3 tablespoons unsalted butter
  • ¼ cup chopped fresh parsley for garnish


  • Place the chicken breasts in a large ziplock bag and flatten to ½-inch even thickness.  
  • Combine the flour, cornstarch, pepper and salt together in a shallow bowl, pie plate or platter.  Set aside.
  • Heat a large non-stick skillet over medium-high heat.  Add 3 tablespoons of the olive oil.  Once shimmering, dredge the prepared chicken breasts in the flour mixture shaking off any excess.  Sauté the chicken in (two or three) batches until golden brown on each side taking care not to crowd the pan.  Remove the cooked chicken to a platter or sheet pan in a single layer.  Keep warm.
  • Lower the heat under the skillet to medium and add the remaining 1 tablespoon of olive oil.  Add the prosciutto and sauté for a minute or two to render some of the fat.  Add the shallots and garlic and sauté for about 3 minutes or until the garlic is fragrant and the shallots are softening.  Add the mushrooms and cook until their moisture releases, then evaporates.  Season with fresh ground black pepper and add the thyme.
  • Add the wine to the pan with the mushrooms and deglaze (scrape up any crunchy bits off the bottom.)  Bring to a boil and add the chicken broth.  Bring the Marsala sauce to a low simmer and reduce the sauce slightly.  Add the butter and stir until melted.  
  • Return the chicken breasts to the skillet and simmer for a few minutes or until the chicken is heated and cooked through.  Check seasoning and add salt and pepper if needed.  Remove to a platter and garnish with parsley to serve.


Small brown or tan mushrooms can be substituted for the Cremini.
Recipe originally inspired by one on Food Network by Tyler Florence
* Dry Marsala wine is typically used in savory dishes, while sweet Marsala is used in desserts. However either will work in this recipe. The dry wine may have a little more complex flavor.