Sarasota's Chicken Marsala

5m
Prep Time

15-20m
Cook Time

20m
Ready In

"A classic Italian dish - and everyone has their favorite recipe. But, my friends grandmother used to make it this way and I have never changed a thing ... other than add more marsala. I enjoy serving this over thin spaghetti, but you can use your favorite pasta. A salad and crusty garlic bread or grilled vegetable make for a perfect dinner."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (514.7 g)
Calories 659.3
Total Fat - 23.5 g
Saturated Fat - 6.6 g
Cholesterol - 26.9 mg
Sodium - 1484.2 mg
Total Carbohydrate - 83 g
Dietary Fiber - 10.8 g
Sugars - 10.6 g
Protein - 28.4 g
Calcium - 295 mg
Iron - 5.8 mg
Vitamin C - 42.4 mg
Thiamin - 1.1 mg

Step 1

Chicken ... I like to use a medium size chicken breast and lightly pound. I don't want them paper thin like a scallopini, but I don't want too thick either. Put the chicken breast between 2 sheets of plastic wrap and pound until you have an even thickness about 1/4-3/8" thick.

Step 2

Coating ... Mix the flour, salt, pepper and oregano in a pie plate or shallow pan. Then dredge the chicken in the flour and shake off most of the extra. Let them rest 10 minutes before sauteing.

Step 3

Saute ... Add the oil and butter to a saute pan and bring to medium high heat. Add the chicken and saute until golden brown on both sides, 3-4 minutes per side. Remove the chicken to a plate while you start the sauce.

Step 4

Sauce ... Add the shallots, mushrooms, and proscuitto to the pan and cook 2-3 minutes. Then deglaze with the marsala, scraping up any bits off the bottom of the pan. Add the chicken broth, white wine or sherry, and cook 2 minutes; add the chicken back in and reduce the heat to medium low (simmer) until the mushrooms are tender and the chicken is cooked through; about 4-5 minutes. If you like a bit more sauce, you can add a bit more chicken broth.

Step 5

Pasta ... As you cook the chicken, prepare the pasta according to package directions in plenty of salted water. Drain and toss with 1 teaspoon of olive oil.