Scaloppine di Pollo al Marsala con Prosciutto e Funghi – Chicken Marsala

Chicken Marsala

1/4 cup All-Purpose Flour (for coating)
1/2 tsp Salt
1/4 tsp ground Black Pepper
1/2 tsp dried Oregano
1/2 tsp dried Basil
4 Chicken Breasts, skinless, boneless, butterfly cut and pounded about 1/4″ thick
4 Tbsp Butter
4 Tbsp Olive Oil
1 cup Crimini Mushrooms, sliced
1 clove Garlic, minced
1/2 cup Marsala Wine
1/4 cup Chicken Broth
1 tsp Corn Starch
4 oz Prosciutto, chopped up


  • Season the Chicken with Salt and Pepper on both sides
  • Dredge the chicken in the Flour and set to the side
  • In a large skillet, brown each piece of chicken on both sides in the Olive Oil. When each piece is browned, remove from the skillet and place on a cookie sheet in the oven on the lowest setting, just to keep it warm.
  • Add the Garlic, Herbs, and Marsala Wine to the Skillet and de-glaze.
  • Add the Mushrooms, Prosciutto and Butter and simmer for 5 minutes.
  • In a small bowl combine broth and Corn Starch, whipping until there are no lumps. Then Add to the Skillet.
  • Simmer until the sauce thickens, stirring constantly so to not burn.
  • Place the Chicken on Serving platter and cover with the Mushroom/Marsala Sauce.

NOTES: An easy way to pound the chicken flat is to place it between two sheets of cellophane with a little bit of olive oil. Take the back of a skillet and pound flat (or use a meat mallet if too heavy).

Chicken Piccata – similar with White Wine with Capers, no Prosciutto or Mushrooms.
Chicken Francaise – similar with breaded Chicken and Lemon slices, no Prosciutto or Mushrooms.
Chicken Scaloppine – similar with Cream-based lemon sauce, no Prosciutto or Mushrooms.


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3 CommentsLeave a comment

  1. […] Chicken Marsala – similar with Marsala wine, Mushrooms, and Prosciutto. Chicken Francaise – similar […]

  2. […] Chicken Marsala […]

  3. […] Chicken Marsala – similar with Marsala wine, Mushrooms, and Prosciutto; no Heavy Cream. Chicken Francaise […]

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