- Other ingredients:
- If you bake the floured breasts on the Silpat, you do not need to pound to tenderize.
- 4 boneless chicken breasts (5 to 6 oz each)- I usually slice them thin and then dust with flour that is seasoned with salt and black pepper. (1.5 cups of flour, 1/2 tsp salt, 1/4 tsp black pepper)
- Bake in oven at least 20 minutes. I look for browning on the bottom.
- 2.5 oz of pancetta. (About three slices) cut into 1/8 inch pieces.
- 8 oz mushrooms (about two cups of sliced mushrooms)
- 1 medium garlic- press or mince fine
- 1 tbsp tomato paste
- 1 1/2 cups sweet Marsala wine
- Juice from one large lemon
- 4 tbsp butter cut into pieces
- 2 tbsp fresh parsley leaves.
If you bake the floured breasts on the Silpat, you do not need to pound to tenderize.
4 boneless chicken breasts (5 to 6 oz each)- I usually slice them thin and then dust with flour that is seasoned with salt and black pepper. (1.5 cups of flour, ½ tsp salt, ¼ tsp black pepper)
Bake in oven at least 20 minutes. I look for browning on the bottom.
2.5 oz of pancetta. (About three slices) cut into 1/8 inch pieces.
8 oz mushrooms (about two cups of sliced mushrooms)
1 medium garlic- press or mince fine
1 tbsp tomato paste
1 ½ cups sweet Marsala wine
Juice from one large lemon
4 tbsp butter cut into pieces
2 tbsp fresh parsley leaves.
In a heavy bottom pan or skillet, cook pancetta at medium to medium high heat. (If it seems dry, add 1 tbsp olive oil). Stir occasionally, scraping the bottom with a wooden spoon until the pancetta is golden brown and crisp. (About 4 minutes). With a slotted spoon, transfer the pancetta to paper towels to drain. Place the sliced mushrooms in the skillet and increase heat to about medium high. Stir mushrooms and scrape bottom. Cook until liquid released by mushrooms evaporates and mushrooms begin to brown. Add the garlic, tomato paste, and cooked pancetta. Continue to cook until the tomato paste begins to brown. Turn off the heat, add the Marsala. Return to high heat and simmer vigorously, reduce the liquid till it is slightly syrupy. Add the lemon juice, then the cooked chicken pieces.
At this point, I cover the pan and bake at 350 degrees until the chicken has absorbed the majority of the liquid. You can shut off the oven and the chicken will continue to cook. That is why you need not worry about reducing the liquid, since the heavy pan can do so as this cooks in the oven. You can remove the cover before serving so if it is too watery, it will evaporate.
To serve, you can use directly from the heavy bottomed pan, or you can scoop out the chicken pieces to a platter and pour the gravy with mushrooms on each piece and garnish with fresh parsley.