Name: Chicken Marsala Recipe
Total time: 40 min
Yield: 4
Cuisine: American

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

How to make Chicken Marsala Recipe

Susie Theodorou

Crawler

American

Non Vegetarian

Fresh Sage Leaves

Large,  thin slices prosciutto

Chicken Cutlets

All purpose flour

Freshly ground black pepper

Olive oil

Butter

Marsala Wine

Capers in brine,  coarsely chopped

Heat oven to 350 f. Place 2 sage leaves in the center of each slice of prosciutto, then wrap each cutlet in the prosciutto.

step 1

Put the flour and pepper on a plate and dredge the prepared cutlets. Heat the oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Once the butter is foaming, add 4 of the cutlets, seam-side down.

step 2

Cook the cutlets until golden brown, about 3 minutes per side. Transfer to a baking dish. Repeat with 1 tablespoon of the butter and the remaining cutlets.

step 3

Transfer the baking dish to oven and cook the cutlets for 5 minutes.

step 4

Meanwhile, reduce heat under the skillet to medium-low and add the marsala. Simmer for 3 minutes, stirring constantly and scraping up browned bits.

step 5

Add the capers and parsley. Stir in the remaining tablespoon of butter. Spoon the sauce over the chicken.

step 6

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