Chicken Marsala

Chicken Marsala Recipe
Photo: James Baigrie

Recipe from

Real Simple

Recipe Time

Prep: 30 Minutes
Other: 15 Minutes


16 fresh sage leaves
8 large, thin slices prosciutto
8 chicken cutlets
2 tablespoons all-purpose flour
1 1/2 teaspoons freshly ground black pepper
1 tablespoon olive oil
3 tablespoons butter
3/4 cup Marsala
2 tablespoons capers in brine, coarsely chopped
2 tablespoons chopped fresh flat-leaf parsley


Preheat oven to 350° F. Place 2 sage leaves in the center of each piece of prosciutto, then wrap each cutlet in the prosciutto, as shown. Put the flour on a plate and season with the pepper. Dredge the prepared cutlets in the flour. Heat the oil and 1 tablespoon of the butter in a large skillet. Once the butter is foaming, add 4 of the cutlets, seam-side down. Cook over medium-high heat until golden brown, about 3 minutes per side. Transfer to a baking dish. Add another tablespoon of the butter to the pan and brown the remaining cutlets. Transfer to the baking dish, then cook in oven for 8 minutes. Reduce pan heat to medium-low and add the Marsala. Stir constantly, scraping up the browned bits. Simmer for 3 minutes. Add the capers and parsley. Stir in the remaining butter. Spoon the sauce over the chicken and serve with sautéed spinach.

Susie Theodorou,

Real Simple

April 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note