Chicken Marsala

Chicken Marsala
James Baigrie
Serves 4
preparation
40
minutes
cooking
40
minutes

Ingredients

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

Directions

  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.
     
Susie Theodorou
March 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 165
  • 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
What does this mean? See Nutrition 101.