Spiral Pasta Chicken Marsala

Spiral Pasta Chicken Marsala


  • 4 pieces chicken fillet
  • 1/4 cup extra virgin olive oil
  • salt and pepper
  • MAYA All-Purpose Flour for dredging
  • 8 slices prosciutto
  • 3/4 cups Marsala wine
  • 1 cup chicken stock
  • 1 tablespoon cornstarch
  • 1/4 cup butter unsalted
  • 1/4 cup flat-leaf parsley chopped
  • 500 grams spiral pasta cooked


  1. Wrap chicken breast fillet in a plastic wrap and pound using a mallet, until they it is ¼-inch thick.
  2. Heat oil over medium heat in a large skillet.
  3. Put flour in a plate and season it with salt and pepper.
  4. Dredge both sides of the chicken cutlets in the seasoned flour, shake off excess flour.
  5. Fry chicken for 5 minutes on each side or until golden brown. Set aside.
  6. Lower heat to medium and add the prosciutto to the drippings in the pan, sauté for 1 minute to render out some fat.
  7. Pour the Marsala in the pan and boil down for a few minutes to cook out the alcohol.
  8. Mix cornstarch and chicken stock and add to the pan and simmer to reduce the sauce slightly. Stir in butter and let it simmer again for a few minutes. Turn-off the heat.
  9. Place cooked spiral noodles in a plate and place fried chicken on top and pour in the Marsala sauce. Garnish with flat-leaf parsley.
  10. 10. Serve.

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