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Chicken Marsala

Course Main Dish
Cuisine Italian


  • 1 package thin-sliced chicken breasts or butterfly regular breasts
  • 1 package Prosciutto or thin ham
  • Provolone, Parmesan, or Gruyere thin cheese slices
  • baby spinach leaves
  • basil or sage leaves
  • 1 small sweet onion or shallot, chopped
  • 2 cloves minced garlic
  • 1 package sliced button mushrooms
  • 1/2 c olive oil
  • 1/2 c Marsala wine
  • 1 c chicken stock


  1. Stuff chicken breasts with ham, spinach, sage, and cheese. Roll and toothpick closed.
  2. Salt and pepper and flour and set aside.
  3. Heat olive oil in a large pan. Sauté onions, mushrooms, and garlic (I actually do this in butter in a separate pan since no one else eats this). Sear chicken on all sides and set aside.
  4. Drain all the oil except a couple tablespoons.
  5. Add stock and wine to pan. Return chicken to the pan with onions, mushrooms, and garlic.
  6. Simmer until chicken is cooked through and soup reduces. About 30 minutes.
  7. Serve with pretty noodles and steamed asparagus or broccoli. Lots of shredded Parmesan cheese and garlic bread.