Broth – Chicken broth, low sodium to control the salt content of our dish.Wine – Marsala wine or another dry red wine, but to be traditional stick with a dry Marsala.If you don’t have prosciutto you could use bacon as well or just skip it completely. Prosciutto – Prosciutto is a dry-cured ham that is usually thinly sliced and served uncooked.Garlic – Use as much or little as you like.Mushrooms – Shiitake mushrooms for their earthy and meaty flavor, however you can use regular white or cremini mushrooms.The olive oil will increase the smoke point and prevent the butter from burning. Olive oil and butter – We’re going to brown the butter.Flour – All purpose flour to dredge our chicken in and to thicken our sauce.This will work if the breasts you’re working with are quite larger, if they’re on the smaller size, it’s better to pound them with a meat mallet. You can either pound them thin, or simply cut them in half horizontally. Chicken – Today we’re using chicken breasts, boneless and skinless.The best thing about this chicken marsala is how quick it is to put together and how well it pairs with just about anything! I love to throw this over some perfectly al dente pasta, mashed potatoes, or some rice. This Americanized Italian recipe is so good, it’s addictive. Not only is this dish super satisfying, but it’s packed full of earthy mushrooms, perfectly crisp chicken, and some cured prosciutto, it all comes complete in a creamy Marsala sauce. That’s a lot faster than driving out to a restaurant and ordering it. But did you know it’s incredibly easy to make at home and it’s ready in just 30 minutes. You’ve probably ordered chicken Marsala at a restaurant, once or twice before.

What to dredge chicken in