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5 from 4 votes

Chicken Marsala

Easy chicken marsala, twenty minutes start to finish, with gluten free pasta.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Entree
Cuisine: Italian
Servings: 4
Author: Angela Roberts


  • 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
  • 1/2 cup marsala wine
  • 1/2 cup chicken stock
  • 1 package unflavored gelatin
  • chopped parsley for garnish
  • lemon wedge optional


  • Slice chicken breasts horizontally.
  • Put chicken breasts in ziplock bag, pound about 1/4 inch thick.
  • Season with salt and pepper on both sides.
  • Heat oil and 1 tablespoon butter in frying pan on medium heat.
  • Brown chicken a few minutes on each side, until golden.
  • Remove chicken to a warming plate.
  • Add prosciutto to pan, lower heat, cook for a minute, stirring.
  • Add sliced mushrooms, saute until golden, about 5 minutes.
  • Add Chicken back in, add marsala wine, cook down for a few minutes.
  • Sprinkle gelatin onto broth. Stir in.
  • Add broth and remaining butter into pan. Sauce should thicken rapidly.
  • Add parsley.
  • Squeeze a little lemon for brightness (optional)
  • Serve immediately.