Chicken Scaloppine with Prosciutto Mozzarella and Marsala
Indulge in the elegant flavors of Chicken Scaloppine with Prosciutto, Mozzarella, and Marsala—a restaurant-quality dish you can easily prepare at home. Tender chicken breasts are pounded thin, lightly floured, and pan-seared to golden perfection before being layered with savory prosciutto and gooey mozzarella. The dish is elevated with a luscious Marsala wine and chicken stock sauce, finished with a touch of butter for richness. This Italian-inspired recipe is quick to prepare, taking just 40 minutes from start to finish, making it perfect for both weeknight dinners and special occasions. Garnished with fresh parsley for a vibrant finish, this dish pairs beautifully with pasta, roasted vegetables, or a crisp side salad. Savor the perfect harmony of flavors and textures in this show-stopping chicken scaloppine recipe!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 0.5 cups All-purpose flour
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 4 pieces Prosciutto slices
- 4 slices Mozzarella cheese
- 0.75 cups Marsala wine
- 0.5 cups Chicken stock
- 2 tablespoons Fresh parsley (chopped)
Instructions
Place the chicken breasts between two sheets of plastic wrap and use a meat mallet to pound them to about 1/4 inch thickness.
In a shallow dish, combine the flour, salt, and black pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Cook the chicken in batches for about 3 minutes per side or until golden brown and cooked through. Remove the chicken and set aside on a plate.
In the same skillet, lower the heat to medium and add the Marsala wine, scraping the bottom of the pan to deglaze and loosen any browned bits.
Add the chicken stock to the skillet and simmer the sauce for about 3-4 minutes to reduce slightly.
Return the chicken to the skillet, spoon some of the sauce over the top, and place a slice of prosciutto and mozzarella cheese on each piece of chicken.
Cover the skillet with a lid and let it cook for 2-3 minutes, or until the cheese has melted.
Finish the sauce by stirring in the remaining tablespoon of butter. Taste and adjust the seasoning with additional salt and pepper, if needed.
Sprinkle the chopped parsley over the chicken and spoon more of the sauce on top before serving.
Nutrition Facts
Calories |
2740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.1 g | 157% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 797 mg | 266% | |
| Sodium | 6252 mg | 272% | |
| Total Carbohydrate | 77.5 g | 28% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 24.2 g | ||
| Protein | 281.4 g | 563% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 902 mg | 69% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1024 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
