The Ultimate One-Pot Chicken Marsala with Orzo
A classic Italian-American recipe for Chicken Marsala. The dish features chicken breasts that are pounded thin, dredged in seasoned flour, and pan-fried until golden brown. A rich and savory pan sauce is then created in the same skillet with crispy prosciutto, browned mushrooms, sweet Marsala wine, and chicken stock. The chicken is returned to the pan to simmer in the sauce, which is finished with butter and fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Italian-American
Ingredients
- 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
- All-purpose flour, for dredging
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 4 ounces prosciutto, thinly sliced
- 8 ounces cremini or porcini mushrooms, stemmed and halved
- 1/2 cup sweet Marsala wine
- 1/2 cup chicken stock
- 2 tablespoon unsalted butter
- 1/4 cup chopped flat-leaf parsley
Instructions
- Place the chicken breasts on a cutting board, cover with plastic wrap, and use a meat mallet to pound them to an even 1/4-inch thickness.
- In a shallow platter, place some flour and season it with a generous amount of salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Dredge both sides of the chicken cutlets in the seasoned flour, shaking off any excess.
- Carefully place the chicken in the hot skillet (in batches, if necessary) and fry for 5 minutes on each side until golden brown and cooked through. Remove the chicken to a platter.
- Lower the heat to medium. Add the prosciutto to the drippings in the pan and sauté for 1 minute to render the fat.
- Add the mushrooms to the skillet and sauté for about 5 minutes, until they are nicely browned and their moisture has evaporated. Season with salt and pepper.
- Pour the Marsala wine into the pan and let it boil for a few seconds to cook off the alcohol and reduce slightly.
- Add the chicken stock and simmer for a minute to further reduce the sauce.
- Stir in the butter until it melts into the sauce.
- Return the cooked chicken to the pan and let it simmer gently in the sauce for 1 minute to heat through.
- Season the dish with salt and pepper to taste, and garnish with chopped parsley before serving.
Notes
- Pounding the chicken to an even thickness is a key step that ensures it cooks quickly and evenly.
- Cooking the chicken in batches, if needed, prevents overcrowding the pan and helps the chicken to brown properly rather than steam.
- Building the sauce in the same pan used to cook the chicken incorporates the flavorful browned bits (fond) into the dish.
Find it online: https://cookupjoy.com/one-pot-chicken-marsala/