Chicken Marsala
Prep time
Cook time
Total time
Easy chicken marsala, twenty minutes start to finish, with gluten free pasta.
Recipe type: Entree
Cuisine: Italian
Serves: 4
  • 2 large chicken breasts
  • sea salt
  • freshly ground black pepper
  • 1 tablespoon olive oil
  • 3 tablespoons unsaltedbutter
  • 4-6 slices prosciutto (thinly sliced)
  • 2 cups cremini mushrooms (about 8 ounces)
  • ½ cup marsala wine
  • ½ cup chicken stock
  • 1 package unflavored gelatin
  • chopped parsley for garnish
  • lemon wedge (optional)
  1. Slice chicken breasts horizontally.
  2. Put chicken breasts in ziplock bag, pound about ¼ inch thick.
  3. Season with salt and pepper on both sides.
  4. Heat oil and 1 tablespoon butter in frying pan on medium heat.
  5. Brown chicken a few minutes on each side, until golden.
  6. Remove chicken to a warming plate.
  7. Add prosciutto to pan, lower heat, cook for a minute, stirring.
  8. Add sliced mushrooms, saute until golden, about 5 minutes.
  9. Add Chicken back in, add marsala wine, cook down for a few minutes.
  10. Sprinkle gelatin onto broth. Stir in.
  11. Add broth and remaining butter into pan. Sauce should thicken rapidly.
  12. Add parsley.
  13. Squeeze a little lemon for brightness (optional)
  14. Serve immediately.
Recipe by Spinach Tiger at