Chicken Cardinale

Name: Chicken Cardinale
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 60 g Butter; 680 g Chicken breasts, boneless, skinless; 180 g Marsala wine; 200 g Mushrooms, fresh; 2 g Oregano; 120 g Prosciutto; 200 g Mozzarella cheese; 5 g Salt; 2 g Black pepper; 10 g Parsley

Chicken Cardinale · ready in 30 min · 4 servings · 520 kcal per serving · medium · 10 ingredients

Tender chicken breasts sautéed in butter and Marsala wine, layered with savory prosciutto, earthy mushrooms, and melted mozzarella for a rich, elegant Italian-inspired main course.

Prep: 10 min
Cook: 20 min
Total: 30 min
Serves: 4
kcal: 520
Difficulty: medium

Italian Mediterranean Main dishes Quick (30 min or less)Gluten-free High-protein (25 g+)Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

60 gButter
680 gChicken breasts, boneless, skinless
180 gMarsala wine
200 gMushrooms, fresh
2 gOregano
120 gProsciutto
200 gMozzarella cheese
5 gSalt
2 gBlack pepper
10 gParsley (optional)

Equipment

oven, stovetop, broiler pan, saute pan, serving platter, spoon, tongs, wooden spoon

Instructions

Prep and melt butter
Gather all ingredients and a large sauté pan, then melt the butter in the pan over medium heat until fully liquefied. · 3 min
What to look for: butter melted and foamy
Sauté chicken mushrooms
Add the chicken breasts and fresh mushrooms to the pan and sauté over medium-high heat until the chicken is lightly browned and releasing clear juices. · 8 min
When it is done: Chicken is done when the center reaches 74°C / 165°F.
Season and prosciutto
Add the prosciutto, oregano, salt, and pepper to the pan, stirring gently to coat the chicken and mushrooms. · 2 min
What to look for: prosciutto slightly crisped
Reduce Marsala
Pour the Marsala wine into the pan and cook over medium-high heat until the liquid reduces by about half. · 4 min
What to look for: sauce thickened and glossy
Broil with cheese
Transfer the chicken to a broiler pan, top each piece with mozzarella cheese, and broil at 230°C / 446°F until the cheese is melted. · 3 min
When it is done: Chicken should remain at or above 74°C / 165°F.
Sauce and serve
Pour the remaining pan sauce over the chicken, garnish with chopped parsley if desired, and serve immediately. · 1 min
What to look for: glossy sauce coating chicken

Nutrition (per serving)

kcal	520
Protein	45 g
Carbohydrates	6 g
of which sugars	3 g
Fat	34 g
of which saturated	17 g
Fibre	1 g
Sodium	980 mg

Nutri-ScoreD

Allergens

Contains: milk

Storage and reheating

Fridge: up to 3 days
Freezer: not recommended

Ingredient substitutions

Butter

olive oil: Use extra virgin olive oil for lighter flavor.

Chicken breasts

chicken thighs: Boneless thighs stay juicier but need slightly longer cooking.

Marsala wine

dry sherry: Use cooking sherry with reduced salt if possible.

Mushrooms

cremini mushrooms: Cremini add slightly deeper flavor.

Oregano

thyme: Thyme pairs well with Marsala sauces.

Prosciutto

pancetta: Render lightly before adding for less salt.