Photo: James Baigrie Photo by: Photo: James Baigrie

Chicken Marsala

Real Simple APRIL 2005

  • Yield: Makes 4 servings
  • Prep time: 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.


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Chicken Marsala Recipe