Chicken Marsala

Chicken Marsala
Photo by James Baigrie

Ingredients

  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons capers in brine, coarsely chopped
  • 8 chicken cutlets
  • 1 ½ teaspoons freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons all-purpose flour
  • 3 tablespoons butter
  • + 13 more ingredients
    • 3 tablespoons butter
    • 2 tablespoons capers in brine, coarsely chopped
    • 8 chicken cutlets
    • 8 large, thin slices prosciutto
    • 8 large, thin slices prosciutto
    • 16 fresh sage leaves
    • 1 tablespoon olive oil
    • 2 tablespoons chopped fresh flat-leaf parsley
    • ¾ cup Marsala
    • 16 fresh sage leaves
    • ¾ cup Marsala
    • 1 ½ teaspoons freshly ground black pepper
    • 1 tablespoon olive oil

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. ...

View full recipe at My Recipes

Comments

Variations on Chicken Marsala

  • Chicken Marsala
    • 1/2 cup dry Marsala wine
    • Cooking spray
    • 4 tablespoons butter, divided
    • 1/4 teaspoon black pepper, divided
    • 2 tablespoons finely chopped shallots
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    • 1/4 teaspoon salt
    • 1 tablespoon chopped fresh parsley
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    • 1/4 teaspoon freshly ground black pepper
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    • 1/8 teaspoon black pepper
    • 1 cup all-purpose flour
    • 2 tablespoons extra-virgin olive oil
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    • 1/8 teaspoon garlic powder
    • 1 teaspoon cornstarch
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