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Chicken Marsala


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  • 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


Servings 4


Step 1

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.

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