Mary Anne here. Like a lasagna, this dish gets even better with time, as the flavors blend and become richer. Back in the day, my mom used to make a “1950’s” version of this classic for large gatherings and parties, incorporating cream of mushroom soup and canned ‘shrooms. My rendition is fresher and more flavorful, thanks to the earthy sweetness of portobella mushrooms and savory, lean prosciutto. I also discovered while shopping that REAL Marsala wine from the liquor store actually costs less, ounce for ounce, than the watered-down product found in your grocer’s aisle, adding great depth to this dish. A new family favorite, resurrected and refined!
Chicken Marsala with Prosciutto
3 lbs. boneless chicken breasts – $7.10
Flour seasoned with salt and pepper, for dredging – stock
1/3-cup olive oil – stock
4 Tablespoons sweet butter, divided – stock
1 large Vidalia onion, diced – $ 1.74
3 cloves minced garlic – stock
1½ lbs. assorted mushrooms, sliced (I used baby ‘bellas and white button) – 5.97
1/3 lb. prosciutto, sliced into thin strips – $3.79
1 cup Marsala wine – $7.29 (for the whole bottle)
1 cup chicken stock – $1.99 (store-bought and 2 cup container)
½-cup flat leaf parsley, chopped – $0.99
Grand Total Assuming a Well-Stocked Pantry: $28.87
Total Per Serving: $2.89
1. Place the chicken breasts between 2 pieces of waxed paper. Using the flat side of a meat mallet, pound each breast to about ¼ – inch thickness.
2. Cut the flattened breasts into large, bite-size pieces. Dredge the chicken pieces in the seasoned flour, shaking off the excess.
3. In your largest skillet, over medium-high flame, heat the olive oil and 2 Tablespoons of the butter. Sauté, in batches, the chicken pieces until golden, about 5 minutes per side. Transfer to a platter.
4. To the same pan, add the diced onion. Add a bit more oil if necessary. Sauté the onion until translucent, about 8 minutes. Add the garlic and sauté an additional 5 minutes. Deglaze the pan with a splash of Marsala wine to scrape up the bits in the pan.
5. Add the sliced prosciutto and mushrooms to the onion mixture and sauté until the mushrooms are lightly golden and most of the liquid has cooked off – about 6 to 8 minutes.
6. Add the Marsala wine and boil down for a moment or so.
7. Stir in the chicken stock and simmer for 2 minutes.
8. Finally, add the remaining butter and the chicken to the pan and simmer gently over medium heat.
9. Garnish with the parsley and serve hot.