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Chicken Marsala

Chicken MarsalaMarsala wine adds a unique flavor to this dish. There really isn't any substitution for it and is well worth seeking out to try the dish. Recipe created by Chef Rusty Penno.

Recipe Ingredients:

8 ounces broad egg noodles
2 tablespoons canola oil - divided use
1 tablespoon mixed herbs, chopped (thyme, oregano, parsley)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 (4-ounce) boneless, skinless chicken breasts, pounded to 1/4-inch thickness
4 fresh sage leaves
4 thin slice of prosciutto ham
1 leek, julienned lengthwise
1/3 cup off dry Marsala wine
1/3 cup low sodium chicken broth
1/3 cup heavy cream

Cooking Directions:

  1. In a large pot of boiling salted water, cook egg noodles until just tender but still firm to bite; stirring occasionally. Drain. Transfer to a large bowl and toss with 1 tablespoon canola oil. Keep warm.
  2. Rub mixed herbs, salt, and pepper on chicken breasts, add sage leaf on top of chicken, lay prosciutto over sage leaf, fold ham underneath and fully wrap around chicken breast.
  3. In a heavy large skillet over medium heat add remaining 1 tablespoon canola oil and saute for about 5 minutes, turn chicken over, add leeks and saute until chicken is cooked through, about 5 minutes. Remove chicken breast, add Marsala wine, cream and broth. Boil until slightly reduced, about 3 minutes. Season sauce with salt and pepper.
  4. Return chicken to skillet to coat with sauce. Divide pasta between 4 plates. Top with chicken and sauce, dividing equally.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories 450; Total Fat 21g; Saturated Fat 7g; Cholesterol 135mg; Sodium 760mg; Carbohydrates 22g; Fiber 1g; Protein 37g.

Recipe and photograph courtesy of