Golden chicken cutlets, deeply browned mushrooms, and delicate ribbons of prosciutto come together in a rich, glossy Marsala pan sauce. Reducing the Marsala before adding chicken stock concentrates its characteristic toasted-nut, caramel, and dried-fruit flavors, while cold butter whisked in at the finish gives the sauce a silky restaurant-style texture without masking the wine with heavy cream.

Servings: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Difficulty: Level 3 — Moderate
Cost: Level 3 — Moderate
Region / Ethnic Origin: Italian-American

Ingredients

Chicken

• 2 large boneless, skinless chicken breasts, approximately 1 1/2 pounds total
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup all-purpose flour
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter, divided

Marsala Mushroom Sauce

• 12 ounces cremini mushrooms, sliced approximately 1/4 inch thick
• 3 ounces thinly sliced prosciutto, cut into narrow strips
• 1 medium shallot, finely minced
• 1 small garlic clove, finely minced
• 1 teaspoon fresh thyme leaves
• 1 cup dry Marsala wine
• 1/2 cup low-sodium chicken stock, preferably homemade
• 3 tablespoons cold unsalted butter, cut into pieces
• Kosher salt, as needed
• Freshly ground black pepper, as needed
• 2 tablespoons finely chopped fresh Italian parsley

Instructions

Prepare the Chicken

1. Slice each chicken breast horizontally into 2 cutlets to make 4 pieces. Place the cutlets between sheets of plastic wrap and gently pound to an even thickness of approximately 1/4 inch.
2. Pat the chicken thoroughly dry. Season both sides with the kosher salt and black pepper.
3. Place the flour in a shallow dish. Lightly dredge each cutlet immediately before cooking, shaking and patting away the excess. The flour should form only a very thin coating.

Brown the Chicken

4. Heat a large 12-inch stainless-steel or heavy skillet over medium-high heat. Add the olive oil and 1 tablespoon butter.
5. When the butter has stopped foaming and the skillet is hot, add the chicken in a single layer. Work in batches if necessary rather than crowding the skillet.
6. Cook without disturbing for approximately 2 to 3 minutes, until the underside develops a deep golden crust.
7. Turn and cook for approximately 1 1/2 to 2 minutes on the second side, until golden and just cooked through.
8. Transfer the chicken to a warm plate and loosely tent with foil. Do not wipe out the skillet; the browned fond will flavor the sauce.

Brown the Mushrooms

9. Add the remaining 1 tablespoon butter to the skillet. Add the mushrooms and spread them into an even layer.
10. Allow the mushrooms to cook relatively undisturbed for approximately 2 minutes so they begin to brown rather than steam.
11. Continue cooking for 5 to 7 minutes, stirring occasionally, until the released moisture has evaporated and the mushrooms are deeply browned around the edges.
12. Add the prosciutto and cook for 1 to 2 minutes, until lightly crisp around the edges.
13. Add the shallot and cook for approximately 1 minute, until softened.
14. Add the garlic and thyme and cook for 20 to 30 seconds, just until fragrant. Do not allow the garlic to brown.

Build the Marsala Sauce

15. Remove the skillet momentarily from the heat and carefully pour in the Marsala.
16. Return the skillet to medium-high heat. Scrape the bottom thoroughly with a wooden spoon to dissolve all of the browned chicken and mushroom fond into the wine.
17. Bring the Marsala to a lively simmer and reduce until approximately 1/2 cup remains, about 5 to 7 minutes. The sharp alcoholic aroma should disappear and the wine should become richer and slightly syrupy.
18. Add the chicken stock and return the sauce to a simmer.
19. Continue reducing for approximately 3 to 5 minutes, until the sauce is concentrated but remains fluid. Dragging a spoon across the skillet should briefly leave a trail before the sauce flows back together.

Finish the Chicken and Sauce

20. Reduce the heat to low. Return the chicken and any accumulated juices to the skillet for 30 to 60 seconds, turning once to coat both sides. Do not simmer the thin cutlets for several minutes or they may become dry.
21. Transfer the chicken to a warm serving platter.
22. Remove the skillet completely from the heat.
23. Add the cold butter a few pieces at a time, continuously swirling the skillet or whisking gently until each addition is incorporated before adding the next.
24. Continue until the sauce becomes glossy, silky, and just thick enough to cling lightly to a spoon. If the sauce becomes too thick, loosen it with 1 or 2 tablespoons chicken stock.
25. Taste before seasoning. The reduced stock and prosciutto may already provide sufficient salt. Add kosher salt and freshly ground black pepper only as needed.
26. Stir in 1 tablespoon parsley.
27. Spoon the mushrooms, prosciutto, and Marsala sauce generously over the chicken. Finish with the remaining parsley and serve immediately.

Cook’s Notes

Choose genuine Marsala: Use a drinkable dry Marsala rather than salted cooking wine. Because an entire cup is reduced into the sauce, the quality and character of the wine have a noticeable effect on the finished dish.

Keep Marsala dominant: The 2:1 proportion of Marsala to chicken stock is intentional. Chicken stock supplies savory depth, but Marsala should remain the unmistakable primary flavor.

Brown the mushrooms properly: Allow the mushrooms to release their moisture, let that moisture evaporate, and continue cooking until actual browning develops. Pale, steamed mushrooms cannot provide the same depth of flavor.

Preserve the fond: The browned deposits left behind by the chicken and mushrooms are essential to the sauce. Deglazing the skillet with Marsala dissolves those concentrated flavors back into the dish.

Keep the garlic restrained: One small clove adds background complexity without competing with the Marsala and mushrooms.

Skip the cream: Reduction and cold butter provide all the richness and body the sauce needs while preserving the complexity of the Marsala.

Use a light hand with flour: Excess flour absorbs fat and can make the sauce heavy or gravy-like. Shake away considerably more flour than might initially seem necessary.

Finish with cold butter off the heat: Adding cold butter gradually after removing the skillet from the heat creates a smooth emulsion and gives the sauce its characteristic gloss.

Watch the chicken carefully: Thin cutlets cook rapidly. Once browned and cooked through, they need only a brief return to the sauce.

Serve immediately: The sauce is at its silkiest and most attractive immediately after the butter has been incorporated.

Serving Suggestions

Giada’s Classic Mashed Potatoes: Mascarpone, Parmesan, butter, and chicken broth produce exceptionally creamy potatoes that make an excellent base for capturing the Marsala mushroom sauce.

Soft Parmesan Polenta: Creamy polenta provides a restrained Italian-inspired base that complements the mushrooms and allows the Marsala sauce to remain prominent.

Buttered Pasta: Lightly buttered tagliatelle, fettuccine, or linguine works particularly well. Avoid a strongly flavored pasta sauce that would compete with the Marsala.

Roasted Asparagus or Green Beans: A simply prepared green vegetable provides freshness and color while balancing the richness of the butter-finished sauce.

Ciabatta: Warm slices of this Italian bread are ideal for soaking up the remaining mushroom-Marsala sauce.

Beverage Suggestions

Dry Marsala: Serving a small glass of the same quality Marsala used to prepare the sauce creates the most direct pairing.

Pinot Noir: Its moderate body, acidity, and earthy character pair especially well with mushrooms without overpowering the chicken.

Unoaked Chardonnay: A restrained Chardonnay provides enough body for the butter-rich sauce while maintaining refreshing acidity.

Sparkling Mineral Water: Serve well chilled with a lemon twist for a simple nonalcoholic option.

Unsweetened Iced Tea: Its mild tannic character refreshes the palate between bites of the buttery mushroom sauce.

Agave Lemonade: Keep the lemonade moderately tart and lightly sweetened. Its citrus character provides a refreshing contrast to the Marsala and butter.

Storage and Reheating

Refrigerator: Store the chicken, mushrooms, and sauce together in an airtight container for up to 3 days.

Reheating: Place the chicken and sauce in a covered skillet over low heat. Add a small splash of chicken stock if necessary and warm gently just until heated through. Avoid boiling, which can dry the chicken and cause the butter-emulsified sauce to separate.

Freezing: Freezing is not recommended. The chicken remains usable, but the mushrooms and butter-emulsified sauce lose some of the texture that distinguishes the freshly prepared dish.

Variations

Wild Mushroom Marsala: Replace 4 ounces of the cremini mushrooms with shiitake, oyster, maitake, or fresh porcini mushrooms.

Extra Mushroom Marsala: Increase the mushrooms to 1 pound for a mushroom-forward version.

Without Prosciutto: Omit the prosciutto and add another 1/2 tablespoon butter when browning the mushrooms.

Creamy Chicken Marsala: After reducing the stock, add 1/4 cup heavy cream and simmer briefly until lightly thickened. Finish with only 1 tablespoon cold butter.

Chicken Marsala with Pancetta: Substitute 2 ounces finely diced pancetta for the prosciutto. Render it until lightly crisp before adding the mushrooms and reduce the added salt accordingly