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  • Writer's pictureKenzie Womack

Marsala Sauce Recipe

Updated: Dec 28, 2019


1/3 cup Butter

2 slices Prosciutto - diced

1 small Shallot

2 Garlic cloves

8oz Baby Bella Mushrooms

1/4 cup Dry Marsala Wine

1 cup Chicken Stock

2 teaspoons Corn Starch

2 teaspoons fresh Parsley - minced


Melt the Butter over low heat in a medium-high sauce pan.

Sauté Prosciutto and Shallot for 2-3 minutes, or until golden.

Add Mushrooms and Garlic in, and Sauté until Mushrooms are tender.

Add in Marsala Wine and Black Pepper, and simmer over medium-high heat for 5 minutes.

Add Corn Starch into Chicken Stock; once Corn Starch is dissolved, add mixture into the sauce pan.

Add Parsley.

Once the sauce thickens, remove from heat.

Typically we have it with pan-seared chicken and noodles. It is also really good instead of noodles to have it with mashed potatoes!


(Psst: the FTC wants me to remind you that this website Contains affiliate links. That means if you make a purchase from a link you click on , I may receive commission. This does not increase the price you pay.)

If you're using Eat This Much for your meal-planning, here's the recipe (if you aren't using it yet, use the Promo Code: TheDailyDadbod for a FREE trial of Premium)

Have you picked up your copy of my new favorite cookbook mostly plants, yet?

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