This chicken marsala recipe is rich in basil, which really gives it a garden fresh flavor. It also has generous amounts of prosciutto, which adds a wonderful natural saltiness to the recipe.
There’s no cream in this recipe, because the flavors balance each other and stand out enough without extra creaminess. Marsala wine is an Italian staple that gives a nutty, caramelized flavor to the sauce.
Basil Chicken Marsala
- 1 pound thinly sliced boneless chicken breasts
- 6 ounces prosciutto, thinly sliced
- Flour for coating
- Sea salt and freshly ground black pepper
- 1/2 cup olive oil
- 1 cup sliced mushrooms
- 1 tbsp lemon juice
- 1/2 cup sweet Marsala wine
- 1/2 ounce fresh basil
- Fresh grated parmesan for topping
1) Add flour and generous amounts of salt and pepper to a bowl for coating the chicken.
2) Heat the oil on medium high in a large frying pan, once heated, add the coated chicken pieces, turning as needed, and cook covered for 10 minutes or until cooked thoroughly.
3) Move the chicken to the side on a plate.
4) Keep the oil and drippings in the pan and add the prosciutto and mushrooms.
5) Saute on medium until brown.
6) Turn the heat down to medium low, and add the wine, lemon juice, and a couple of sprigs of basil to the mixture. Stir until you have a thicker reduction sauce.
7) Season with salt and pepper.
8) Add the chicken back to the pan, turn in the sauce, and top with small pieces of basil and fresh parmesan.
9) Serve with angel hair pasta, spooning the sauce over the top and topping with more parmesan to taste.