My Favorite Way To Make Chicken Marsala

Cut chicken into bite-sized pieces.

Season chicken pieces with salt and pepper on both sides.

Place half a cup of flour in a bag, add chicken, and dredge it, shaking off excess flour.

Prepare the ingredients: 1 pound of pappardelle, 1 and 1/4 cups of dry marsala wine, 1 and 1/4 cups of low sodium chicken stock, 1 pound of baby bella mushrooms, 6 tablespoons of butter, 1/4 cup of prosciutto, minced garlic, and parsley.

Heat a stainless steel pan for a couple of minutes before adding mushrooms.

Add mushrooms to the pan without oil or butter, avoiding salt initially to encourage browning.

Cook mushrooms for about 3 minutes, moving them around occasionally until they start to brown and release water.

Season mushrooms with salt and pepper, then transfer them to a clean bowl.

Add prosciutto to the pan, cooking for about 3 minutes until browned, then transfer to the bowl with mushrooms.

Add olive oil and butter to the pan, then add chicken in batches to avoid crowding.

Cook chicken for about 3-4 minutes on one side without moving it, then flip and cook for a few more minutes until browned.

Remove chicken from the pan and tent with foil to keep warm.

Add garlic to the pan, cooking briefly before adding liquid.

Equipment Needed

Spice Level:

Dietary

Allergens