Prosciutto Wrapped Chicken Marsala is a twist on classic chicken marsala. Chicken cutlets are wrapped in salty prosciutto and baked before being served over a mushroom and Marsala wine sauce.
Update: This recipe was originally posted in November 2013. The recipe and photos have been updated and republished in January 2022.
I love an easy chicken dinner for weeknight meals and this recipe does not disappoint. It only takes around 30 minutes to complete this chicken and mushroom dish that's full of flavor!
Why you'll love this recipe
- it comes together in just about 30 minutes!
- wrapping the chicken in prosciutto adds just a hint of salty flavor and is easier to cook than chicken wrapped in bacon
- Marsala wine will keep in a cool dark place for months, so don't worry about not using a bunch in this recipe
- purchasing sliced mushrooms reduces the prep time in this recipe even further!
Chicken Marsala is an Italian-American dish where chicken is battered and pan-fried, then served with a creamy mushroom sauce made with mushrooms, cream and Marsala wine.
In my version, chicken cutlets are pan-seared then wrapped in prosciutto. They finish cooking in the oven while the mushroom sauce is made on the stove.
- chicken cutlets
- prosciutto slices
- shallot or onion
- minced garlic
- chicken stock
- Marsala wine
- salt and pepper
First, start by preheating your oven. Preheat oven to 300 degrees and spray an 8x8 baking dish with cooking spray. Set aside.
Then, heat a large skillet sprayed with cooking spray over medium high heat. Season chicken with salt and pepper. Add the chicken cutlets and cook for 3-4 minutes on each side, until they are lightly golden. Remove from the skillet and wrap each chicken cutlet in prosciutto, placing them in the prepared baking dish, seam side down. Place the baking dish in the oven and set the timer for 15 minutes.
Next, begin preparing the mushroom sauce. Reduce the heat to medium and add in the butter. Once the butter begins to melt, add in the shallot (or onion) and mushrooms. Cook for 5-7 minutes, until the mushrooms are browned. Then add in the garlic and rosemary and cook for another minute.
After that, add your liquids. Increase the heat again to medium high and pour in the Marsala wine. Use a wooden spoon to scrape up any browned bits stuck to the pan and cook for 3-4 minutes, until the wine has mostly cooked off. Then add in the chicken stock and let that cook for another 3-4 minutes, until reduced by half.
Then return the chicken to the pan. Remove the chicken from the oven and nestle chicken cutlets into the skillet. Turn off the heat and spoon the mushroom sauce on top of the chicken. Season to taste with salt and pepper.
Finally, serve the prosciutto wrapped chicken marsala. Divide chicken cutlets onto plates and serve with a generous ladle of the sauce and mushrooms.
Chicken marsala is commonly served over pasta, but is also delicious over rice or Perfect Creamy Mashed Potatoes. Serve chicken marsala with Garlic Parmesan Green Beans for a compete meal!
Mushrooms, marsala wine and heavy cream. I skip the cream in this recipe for a healthier sauce that's still just as delicious.
Traditionally it is served over pasta, like angel hair or thin spaghetti. But it can also be served over risotto, rice, mashed potatoes, or egg noodles.
Dry marsala wine is used in savory dishes like this one.
Remove 1 teaspoon of the sauce mixture from the pan and place into a small bowl with 1 teaspoon cornstarch. Whisk until combined, then whisk back into the sauce to thicken it.
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Prosciutto Wrapped Mushroom Marsala
- 4 chicken cutlets approx. 6 ounces each
- 4 slices prosciutto fat trimmed
- 2 tablespoon unsalted butter
- 8 oz mushrooms
- 1 shallot diced
- 1 tablespoon garlic minced
- 2 sprigs fresh rosemary
- ½ cup Marsala wine
- 1 cup chicken stock
- 2 sprigs fresh thyme
- 1 teaspoon salt
- 1 teaspoon pepper
- Preheat the oven to 300 degrees. Spray an 8x8 baking dish with cooking spray.
- Spray a medium skillet with cooking spray and heat over medium high heat. Season the chicken cutlets with salt and pepper and add to the skillet, cooking 3-4 minutes on each side, until mostly cooked through and golden brown.4 chicken cutlets, 1 teaspoon salt, 1 teaspoon pepper
- Remove the cutlets from the skillet and wrap each with a slice of prosciutto, placing the seam side down into the prepared baking dish. Bake for 15 minutes or until the internal temperature of the chicken is 165 degrees.4 slices prosciutto
- Meanwhile, reduce the heat to medium and add the butter to the skillet. Once melted, add in the shallot and mushrooms. Cook for 5-7 minutes, until the mushrooms are browned. Then add in the garlic and rosemary and cook for 1 minute more.8 oz mushrooms, 1 shallot, 1 tablespoon garlic, 2 tablespoon unsalted butter, 2 sprigs fresh rosemary
- Increase the heat back up to medium high and add in the Marsala wine. Use a wooden spoon to scrape up any browned bits from the pan. Cook for 3-4 minutes or until the wine has mostly cooked off. Then pour in the chicken stock and cook another 3-4 minutes, until all of the liquid has reduced by half.½ cup Marsala wine, 1 cup chicken stock
- Remove the chicken from the oven and nestle back into the pan. Add the thyme and spoon the mushroom sauce over the chicken.2 sprigs fresh thyme
- Place a chicken cutlet on each plate and spoon a generous serving of the mushrooms and sauce over the chicken. Discard the rosemary and thyme.
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.
not a fan of rosemary. can I eliminate this or replace w another herb?
Sure! Leaving it out won't change the flavor very much. If you want to replace it, I'd suggest thyme.