Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A bit of prosciutto adds savory flavor to this sauce. Serve this quick-cooking dish with whole-wheat angel hair pasta.

EatingWell Magazine, January/February 2021


Credit: Jacob Fox

Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Season chicken with 1/4 teaspoon pepper and 1/8 teaspoon salt. Place flour in a shallow dish and dredge the chicken in it, pressing gently to help it adhere. Discard any excess flour.

  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, flipping once, until lightly browned, 2 to 3 minutes per side. Transfer to a plate.

  • Add prosciutto to the pan and cook, scraping up any browned bits, for 30 seconds. Add the remaining 1 tablespoon oil and mushrooms; cook, stirring occasionally, until tender, about 4 minutes. Stir in shallots, garlic, thyme and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt; cook, stirring often, until the shallot is translucent, about 1 minute. Stir in broth, cream and Marsala, scraping up any browned bits. Cook until slightly reduced, about 2 minutes.

  • Return the chicken and any accumulated juices to the pan. Cook, flipping the cutlets occasionally, until hot, 1 to 2 minutes. Serve sprinkled with parsley, if desired.


Tip: Hailing from Sicily, Marsala gets sweetness and dimension from the addition of brandy. It adds complexity to this creamy sauce. For the best flavor, choose Marsala from the wine section of your store (near the other fortified wines). Skip "cooking Marsala," which has added sodium.

Nutrition Facts

3 oz. chicken & ½ cup sauce
396 calories; fat 21g; cholesterol 111mg; sodium 475mg; carbohydrates 11g; dietary fiber 1g; protein 34g; sugars 5g; saturated fat 8g.