Marsala chicken is a traditional Italian-American dish where chicken breasts are cooked with sweet Marsala wine and meaty mushrooms. This dish is known for being absolutely packed with flavor and easier to make than most dinner staples. The incredible combination of chicken, wine, mushrooms and prosciutto makes this meal a wonderful go-to recipe for any dinner occasion when you're looking to turn things up a notch!
While this recipe works best when using a traditional Marsala wine, you can substitute any other white wine, as long as it isn't too dry. The salty prosciutto means that you don't need to worry about seasoning this fantastic dish, as the natural punch of flavor from these humble ingredients does all of the work for you!
baked chicken marsala casserole
4
20 minutes
40 minutes
1 hour
4 boneless, skinless chicken breasts
¼ teaspoon salt
½ teaspoon pepper
½ cup flour
1 teaspoon paprika
2 tablespoons olive oil
6 ounces prosciutto
8 ounces chestnut or button mushrooms, sliced
4 ounces Marsala wine
4 ounces chicken stock
½ bunch parsley, roughly chopped
Preheat the oven to 375 degrees Fahrenheit. Place each chicken breast between two pieces of parchment paper or plastic wrap and pound until the chicken is flattened to about ½ inch thick.
On a plate, mix the flour, salt, pepper and paprika.
Heat the olive oil in a large skillet over medium heat. Rub each chicken breast in the flour mixture. Brown the chicken in the skillet on both sides. Remove from pan. Add the Marsala wine to the pan and deglaze, scraping up the browned bits.
Place the breasts into the bottom of a lightly greased casserole dish. Pour the cooked wine over the chicken.
Place the prosciutto slices over the chicken and add the mushrooms. Pour the chicken stock over the top and sprinkle on half of the parsley. Add a drizzle of olive oil.
Cover the casserole dish with foil and bake in the oven for 30 to 40 minutes, until the mushrooms have absorbed the stock and the prosciutto is crispy. Sprinkle with the rest of the parsley and serve.
Pro tip: While this dish works beautifully with a simple side of pasta, our favorite accompaniment for this incredible meal is a side of either crispy or creamy rosemary polenta!
