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Chicken Marsala

Chicken Marsala
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Serves 4| Hands-On Time: | Total Time:



  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.
By April, 2005

Nutritional Information

  • Per Serving
  • Calories 372Calories From Fat 165
  • Fat 19g
  • Sat Fat 8g
  • Cholesterol 123mg
  • Sodium 1,040mg
  • Protein 38g
  • Carbohydrate 8g
  • Sugar 1g
  • Fiber 0g
  • Iron 2mg
  • Calcium 69mg
What does this mean? See Nutrition 101 .

Quick Tip

Make it a meal: Serve the chicken with spinach sautéed with olive oil and garlic and crusty bread.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.