Chicken Marsala

Chicken Marsala
Chicken Marsala

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    Cup flour

  • 4

    Boneless, skinless chicken breasts(5 ounces each)pounded

  • 2

    Tbl. veg. oil

  • 2 1/2

    ounces pancetta cut into long skinny pieces

  • 8

    ounces white mushrooms sliced (optional)

  • 1

    garlic clove

  • 1

    tstp. tomato paste

  • 1 1/2

    cups Sweet Marsala

  • 1 1/2

    Tbl lemon juice

  • 4

    Tbl unsalted butter, softened

  • 2

    Tbl Italian Parsley

Directions

place large heatproof dinner plate on oven rack,and heat oven to 200 degrees. Heat 12-inchheavy-bottomed skillet over medium-high heat until very hot about 3 minutes. Pat chicken breasts dry. Meanwhile, place flour in shallow baking dish or pie plate. Season both sides of chicken cutlets with salt and pepper; working one piece ata time, coat both sides with flour. Liftbreast from taperedend and shake to remove excess flour;set aside. Add oil to hot skillet and heat until shimmering.Place floured cutlets in single layer in skillet and cook until golden brown, about 3 minutes. Using tongs, flip cutlets and cook on second side until golden brown and meat feels firm when pressed with finger, about 3 minutes longer. Transfer chicken to heated plate and return plate to oven. 2. Return skillet to low heat and add pancetta; saute, stirring occasionally and scraping pan bottom to loosen browned bits until pancetta is brown and crisp, about 4 minutes. With slotted spoon, transfer pancetta to paper towel-lined plate. Add mushrooms and increase heat to medium-high; saute, stirring occasionally and scraping pan bot tom, until liquid released by mushrooms evapo rates and mushrooms begin to brown, about 8 minutes. Add garlic, tomato paste, and cooked pancetta; saute while stirring until tomato paste begins to brown, about 1 minute. Off heat, add Marsala; return pan to high heat and simmer vigorously, scraping browned bits from pan bottom, until sauce is slightly syrupy and reduced to about l 1/4 cups, about 5 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. ■

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: