Chicken Marsala

By charlotteh371

Makes 4

Ingredients

• 4 boneless, skinless chicken breasts (about 5 oz each)
• 1 c unbleached all-purpose flour
• table salt
• ground black pepper
• 2 tablespoons vegetable oil
• 2 1/2 ounces pancetta (about 3 slices), cut into pieces 1 inch long and 1/8 inch wide
• 8 ounces white mushrooms, sliced (about 2 cups)
• 1 medium clove garlic, minced
• 1 tsp tomato paste
• 1 1/2 cups marsala wine (sweet)
• 1 1/2 tbsp lemon juice from 1 small lemon
• 4 tbsp unsalted butter cut into 4 pieces, softened
• 2 tablespoons chopped fresh parsley

Preparation

Step 1

1. Adjust oven rack to lower-midle position, place large heatproof dinner plate on oven rack, and heat oven to 200 degrees. Heat 12-inch heavy-bottomed skillet over medium-high heat until very hot. Pat chicken breasts dry. Place flour in baking dish. Season both sides of chicken with salt and pepper. Coat chicken both sides with flour. Shake excess flour, set aside. Add oil to hot skillet. Place cutlets in single layer and cook until golden brown on both sides. Transfer to heated plate in oven.
2

2. Return skillet to low heat and add pancetta, stirring occasionally. Transfer to plate. Return pan to medium high heat. Add mushrooms, scraping bottom of pan until they begin to brown, about 8 minutes. Add garlic, tomato paste, and cooked pancetta; saute while stirring until tamato paste begins to brown. Off heat, add Marsala and return pan to high heat and simmer vigorously, scraping browned bits from pan bottom, until sauce is slightly syrupy and reduced to about 1 1/4 cups. Off heat, add lemon juice and any accumulated juices from chicken; whisk in butter 1 tbsp at a time. Season to taste, stir in parsley. Pour sauce over chicken and serve immediately.