Chicken Marsala

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Photo by James Baigrie
Chicken Marsala 3.4 65 5 1
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  • Serves 4
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  • Nutritional Information
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    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

Heat oven to 350° F. Place 2 sage leaves in the center of each slice of prosciutto, then wrap each cutlet in the prosciutto.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.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. Transfer the baking dish to oven and cook the cutlets for 5 minutes.Meanwhile, reduce heat under the skillet to medium-low and add the Marsala. Simmer for 3 minutes, stirring constantly and scraping up browned bits.Add the capers and parsley. Stir in the remaining tablespoon of butter. Spoon the sauce over the chicken. 

Ingredients

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