chicken marsala for 2

By madmax112

Ingredients

• 1/2 cup unbleached all-purpose flour
• 2 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed, pounded, and patted dry with paper towels
• Table salt and ground black pepper
• 2 tablespoons vegetable oil
• 1 1/2 ounces pancetta (2 to 4 slices), cut into pieces 1 inch long and 1/8 inch wide
• 4 ounces white mushrooms , sliced (about 1 cup)
• 1 small clove garlic , minced (about 1/2 teaspoon)
• 1/2 teaspoon tomato paste
• 3/4 cup marsala wine (sweet)
• 2 teaspoons lemon juice from 1 lemon
• 2 tablespoons unsalted butter , cut into 2 pieces, softened
• 1 tablespoon chopped fresh parsley leaves

Details

Servings 2
Adapted from cooksillustrated.com

Preparation

Step 1

1.

1. Adjust oven rack to lower-middle position, set large heatproof plate on rack, and heat oven to 200 degrees. Place flour in shallow dish. Season chicken with salt and pepper; working one piece at a time, coat both sides with flour.
2.

2. Heat 1 tablespoon oil in heavy-bottomed, 10-inch skillet over medium-high heat until shimmering. Cook chicken until golden brown on first side, 2 to 3 minutes. Add remaining oil and using tongs, flip chicken; continue to cook until meat feels firm when pressed gently and second side is golden brown, 3 to 4 minutes longer. Transfer chicken to heated plate and return plate to oven.
3.

3. Return skillet to low heat and add pancetta; cook, stirring occasionally and scraping pan bottom to loosen browned bits, until pancetta is brown and crisp, about 2 to 3 minutes. With slotted spoon, transfer pancetta to paper towel-lined plate. Add mushrooms and increase heat to medium; cook, stirring occasionally and scraping pan bottom, until liquid released by mushrooms evaporates and mushrooms begin to brown, about 4 to 6 minutes. Add garlic, tomato paste, and cooked pancetta; cook while stirring until tomato paste begins to brown, about 1 minute.
4.

4. Off heat, add Marsala; return pan to medium heat and simmer vigorously, scraping browned bits from pan bottom, until mushroom sauce is slightly syrupy and reduced to about 2/3 cup, about 4 minutes. Off heat, add lemon juice and any accumulated juices from chicken; whisk in butter 1 tablespoon at a time. Season to taste with salt and pepper, and stir in parsley. Pour sauce over chicken and serve immediately.