Chicken Marsala with Crispy Prosciutto

This is one of our favorite dishes. It works great for a quick weeknight meal, as it assembles quickly, but is also good for entertaining. The recipe is easily cut in half for just two people or doubled for a party of eight.

I like to make extra pan sauce, so this recipe its extra saucy. This dish serves well with pasta, rice or polenta and a vegetable side.

Chicken Marsala with Crispy Proscuitto

Prep Time 20 mins
Cook Time 30 mins
Course Main Course
Cuisine Italian
Servings 4 people


  • Meat mallet or rolling pin
  • Large Skillet


  • 4 each Boneless, skinless, chicken breasts Approx 1 1/2 lbs
  • 4 oz. Prosciutto, thin sliced, cut into ribbons
  • 1 tbsp Olive Oil
  • 3/4 cup All-purpose flour for dredging
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1/4 cup Olive Oil
  • 1/4 cup Unsalted Butter
  • 8 oz. Fresh mushrooms, cleaned and sliced Cremini are my favorite in this dish, but regular white mushrooms work well too.
  • 1 clove Garlic, finely minced
  • 1 cup Marsala wine
  • 1 cup Chicken Stock
  • 4 tbsp Unsalted Butter
  • 1/4 cup Flat-leaf Italian parsley, finely chopped


  • Place each chicken breast between two pieces of plastic wrap on a cutting board. Using the flat side of a meat mallet (not the sharp pointed side), or a rolling pin, pound the breasts to about 1/2 inch thick.
  • In a large skillet, add the tablespoon of olive oil and heat to medium heat.
  • Add prosciutto ribbons and cook until crispy, stirring constantly. Remove from pan when brown and fat has rendered. Reserve crispy prosciutto in a small dish.
  • Put the flour in a shallow plate and season with the salt and pepper. Mix the seasonings in with a fork to evenly distribute.
  • In the same skillet used to cook the prosciutto, heat the oil and butter over medium-high heat. When the oil is hot, dredge the chicken breasts in the seasoned flour. Shake off the excess.
  • Slip the chicken breasts into the pan and fry for 5 to 7 minutes on each side, until golden. You can do this in batches if all the chicken doesn't fit comfortably in the one pan. Remove the chicken to a large platter in a single layer, and cover with foil to keep warm while preparing the pan sauce.
  • Lower the heat to medium and add the mushrooms to the remaining oils in the pan. If there is not enough oil, add another drizzle of olive oil to coat the mushrooms. Saute the mushrooms until they are nicely browned and their moisture has evaporated.
  • During the last minute of cooking the mushrooms, add the minced garlic to the pan and cook for 30-60 seconds.
  • Pour the Marsala wine into the pan, deglazing the pan and scrapping up any browned bits. Let the Marsala come to a boil for a few seconds to release the alcohol.
  • Add the chicken stock and simmer for a few minutes to reduce the sauce slightly.
  • Stir in the remaining butter and return the chicken breasts to the pan. Simmer the chicken gently to heat the chicken through. Taste and season with salt and pepper as necessary.
  • Garnish with chopped parsley and reserved crisped Prosciutto before serving.
Keyword Chicken, marsala

Roasted Chicken

Yeild: 1 Roast Chicken

This is one of the most basic things I cook, and I do it often for several reasons:

  • Whole chickens often go on sale for less than a dollar a pound. Offers are so attractive, many stores place limits on the number you can purchase at one visit.
  • Left over roasted chicken can be used in all those great rotisserie chicken recipes for fast weeknight meals. Roast a chicken on Sunday night, and use leftovers for another meal during the week when you are in a rush.
  • Bones can be used to make a lovely bone broth or chicken stock. Homemade stocks and broths freeze easily and are great to have on hand for soup bases.

Roast chicken can be served with potato, rice and/or vegetable sides. Soups and salads are also great accompaniments to round out a fabulous meal. This recipe is very simple, easy to prepare and no fuss.

Roasted Chicken

Course Main Course
Cuisine American
Servings 4 Servings


  • Roasting Pan with Rack


Chicken and Seasonings

  • 5-6 pound Roasting Chicken, giblets removed
  • 1 tsp Salt, divided
  • 1/2 tso Pepper, divided
  • 1/2 tsp Garlic Powder
  • 1 tbsp Avocado Oil


  • 1 small Apple, cored and cut into 8 pieces
  • 1 sprig Fresh Rosemary
  • 1 small Onion, quartered
  • 1 leaf Bay Laurel
  • 1 stalk Celery, cut into 1 inch pieces


  • Preheat oven to 325 degrees.
  • Prepare a roasting pan with a roasting rack to elevate the chicken while it cooks.
  • Rinse the chicken, making sure the cavity is free of giblets, necks, etc. and pat dry. Make sure the chicken is very dry, this will help the skin crisp as it cooks.
  • Combine aromatics in a microwave safe bowl and add 1/4 cup water. Microwave on high for 2 minutes. Remove from microwave and allow to cool while proceeding with next steps.
  • Season the cavity of the chicken generously with 1/2 tsp salt.
  • Drain any excess water from the aromatics and place inside the cavity.
  • Using cooking twine, bind the legs of the chicken together. Fold the wings back and tuck under the bird to prevent the tips from burning while cooking.
  • Place the chicken on the rack in the roasting pan. Brush with the avocado oil, and season with the remaining salt, pepper and garlic powder – or a seasoning blend of your choosing.
  • Roast chicken at 325 for 2.5 hours or until a meat thermometer inserted in the thickest part of the thigh reaches 165 degrees. Thigh will wiggle easily and juices will run clear.
  • Remove the chicken from the oven and allow to rest for 15 minutes before carving.
Keyword Chicken, Roast Chicken