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Recipe: Chicken Marsala


Recipe: Chicken Marsala

This flavorful meal of mushrooms, prosciutto and Marsala wine over Passanante’s juicy, tender, hormone and antibiotic-free chicken is the ultimate Italian food crowd-pleaser.


  • 4 Boneless, skinless chicken breasts
  • All-purpose flour
  • Kosher salt
  • Freshly ground pepper
  • ¼ cup Extra Virgin olive oil
  • 4oz. Prosciutto, thinly sliced
  • 8oz. Cremini or Porcini mushrooms, stemmed and halved
  • ½ cup Sweet Marsala wine
  • ½ cup Chicken stock
  • 2 tbsp. Unsalted butter
  • ¼ cup Flat-leaf parsley, chopped


  1. Place the chicken breasts on a cutting board cover in plastic wrap and pound with a flat meat mallet until they are about ¼-inch thick.
  2. Put some flour in a shallow platter and season with salt and pepper; mix with a fork to distribute evenly.
  3. Heat the oil over medium-high flame in a large skillet. When the oil is hot, dredge both sides of the chicken in the flour, shaking off the excess. Slip into the pan and fry for 5 minutes on each side until golden brown, turning once. Remove the chicken.
  4. Lower the heat to medium and add the prosciutto to the drippings in the pan, sauté for 1 minute. Add the mushrooms and sauté until browned, about 5 minutes; season with salt and pepper.
  5. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add chicken stock and simmer for a minute.
  6. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute.
  7. Garnish with chopped parsley before serving and enjoy.