Chicken Marsala A Kendall Oberto Recipe

Chicken Marsala A Kendall Oberto Recipe

This is a recipe by Tyler Florence of Food Network. Serve over noodles or zoodles.


  • 3-4 skinless, boneless chicken breasts (about 11/2 lbs)
  • Flour for dredging, kosher salt and freshly ground pepper
  • 1/4 cup extra-virgin olive oil
  • 4 ounce prosciutto chopped
  • 8 ounces baby Bella (crimini) or porcini mushrooms stemmed and sliced
  • 1/2 cup marsala wine
  • 1/2 cup chicken stock (plus 1/2 cup extra as needed)
  • 2-4 tbsp unsalted butter
  • 1/4 cup chopped flat-parsley


  • Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Cut into pieces about the size of your palm.
    Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 3-4 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan.
    Remove the chicken to a large platter in a single layer to keep warm. Lower the heat to medium and add the prosciutto to the drippings in the pan, sauté for 1 minute to render out some of the fat. Now, add the mushrooms and sauté until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a minute or so to cook out the alcohol. Add the chicken stock and simmer for a couple minutes to reduce the sauce slightly. If the amount of sauce seems inadequate, add more stock. Stir in 2T of the butter and check consistency of the sauce. It should be glossy and slightly thickened. If it seems thin, saute another minute and add the other 2T of butter. Return the chicken to the pan; simmer gently for a minute or two to heat the chicken through.
    Taste the sauce and season with salt and pepper as needed.
    Garnish with chopped parsley before serving.
  • You can purchase the prosciutto either thinly sliced or in a dice. If sliced, cut it into ribbons for this recipe. Most recipes (including this one) call for sweet marsala wine but my preference is dry. Just keep in mind when you choose your preference for how sweet you want the sauce to be. Serve with buttered noodles.


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