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 minutes
Cook Time 30 minutes
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

Beef Tips with Rice

This may be the very first recipe I actually put on paper – over 30 years ago. my little sister, EO, used to stay with me in the summers during high school. I was a single mom back then and couldn’t afford a lot of higher priced ingredients, but on special nights I’d make this. It became one of her favorites and when she married and began her family cooking she asked me to write this down.

For some reason, I haven’t made this a lot in recent years, and decided to pull out my old recipe box and make it again. It’s finally warming up a bit and Spring officially starts next week, but the nights are still cold and a warm meal is still a satisfying way to end the day.

Turns out, this recipe stood the test of time. I was surprised my early attempts held up. The addition of fresh parsely and using long grain rice are about the ony changes from the original recipe in this version.


1.5 to 2 lbs Siroloin Roast or Steak, cubed
1 Medium Onion, diced
3 Garlic Cloves, minced
8 Ounces Fresh Mushrooms
1 Tablespoon Cooking Oil (high heat avocado or canola)
1/4 Cup cooking Sherry or Red Wine
2 Bay Leaves
1/4 Teaspoon Ground Sage
2 Tablespoons Beef Base or Beef Soup Granules
4 Cups Water
2 Tablespoon of a Flour & Butter Roux
1/2 teaspoon pepper or to taste
1 Tablespoon Flat Leaf Italian Parsley, minced
2-4 cups Steamed Long Grain Rice

Beef Base Used


  1. Add oil to a deep sided cooking skillet or stock pot and heat to medium high heat.
  2. Brown sirloin cubes in oil until beginning to caramelize.
  3. Add onions and mushrooms and cook until onions are translucent and mushrooms have released a lot of moisture.
  4. Add garlic and cook 1-2 minutes.
  5. Deglaze pan with sherry or wine and cook til nearly evaporated.
  6. Add Water, beef base, bay leaves, and sage.
  7. Bring liquid to a simmer and cover pot. Simmer for 2 hours.
  8. Approximately 40 minutes before beef tips are done simmering, cook long-grain rice to your preferred recipe.
  9. When beef tips are done simmering, make a roux using butter and flour and quickly whisk about 2 tablespoons of roux into the simmering liquid to thicken into a gravy.
  10. Add pepper to taste.
  11. Just before serving, stir in fresh parsley.
  12. Serve over steamed rice.


  • Best served with a simple green vegetable or salad.
  • A sprinkle of parmesan as shown is a great compliment.
  • You can substitute noodles, polenta, quinoa or whole grains for the rice.
  • Garlic bread is a nice accompaniment.