Italian Chicken Marsala

Italian Chicken Marsala

This delicious Italian Chicken Marsala made last night was so divine that my daughter asked me to make it again tonight! I converted the recipe of Tyler Florence from Food Network into my VitaClay to make one pot meal! ItÔÇÖs surprisingly delicious; nothingÔÇÖs left! Definitely making this again!



  • 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
  • All-purpose flour, for dredging
  • Kosher salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 4 ounces prosciutto, thinly sliced
  • 8 ounces crimini or porcini mushrooms, stemmed and halved
  • 1/2 cup sweet Marsala wine
  • 1/2 cup chicken stock
  • 2 tablespoon unsalted butter
  • 1/4 cup chopped flat-leaf parsley

1. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
2. Add 2 cups pasta, 3 cups broth or water in your Claypot.
3. Add chicken breast on top of the pasta in clay pot.
4. Set on "stew" to cook for 30 minutes.
5. While cooking pasta and chicken,
add the prosciutto to a saucepan, turn on the heat to medium and saut├ę for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly and Stir in the butter. Season with salt and pepper. Transfer to your clay pot on top of chicken breast and continue to let it cook until chicken is cooked through.
6. garnish with chopped parsley before serving. Enjoy!

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