Chicken Marsala

Photo by James Baigrie
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 372 calories
    • Calories 165 calories from fat
    • Fat 19 g
    • Sat Fat 8 g
    • Cholesterol 123 mg
    • Sodium 1,040 mg
    • Protein 38 g
    • Carbohydrate 8 g
    • Sugar 1 g
    • Fiber 0 g
    • Iron 2 mg
    • Calcium 69 mg


  1. Check 16 fresh sage leaves
  2. Check 8 large, thin slices prosciutto
  3. Check 8 chicken cutlets
  4. Check 2tablespoons all-purpose flour
  5. Check 1 1/2teaspoons freshly ground black pepper
  6. Check 1tablespoon olive oil
  7. Check 3tablespoons butter
  8. Check 3/4cup Marsala wine
  9. Check 2tablespoons capers in brine, coarsely chopped
  10. Check 2tablespoons chopped fresh flat-leaf parsley


  1. Heat oven to 350° F. Place 2 sage leaves in the center of each slice of prosciutto, then wrap each cutlet in the prosciutto.
  2. Put the flour and pepper on a plate and dredge the prepared cutlets. Heat the oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Once the butter is foaming, add 4 of the cutlets, seam-side down.
  3. Cook the cutlets until golden brown, about 3 minutes per side. Transfer to a baking dish. Repeat with 1 tablespoon of the butter and the remaining cutlets. 
  4. Transfer the baking dish to oven and cook the cutlets for 5 minutes.
  5. Meanwhile, reduce heat under the skillet to medium-low and add the Marsala. Simmer for 3 minutes, stirring constantly and scraping up browned bits.
  6. Add the capers and parsley. Stir in the remaining tablespoon of butter. Spoon the sauce over the chicken.