Chicken Marsala 2

By JimMac

Ingredients

• 1 cup all-purpose flour
• 4 boneless, skinless chicken breasts
• salt and ground black pepper
• 2 T vegetable oil
• 2-1/2 oz. pancetta (about 3 slices), cut into pieces 1 inch long and 1/8 inch wide
• 8 ox. white mushrooms, sliced (about 2 cups)
• 1 medium garlic clove, minced
• 1 t tomato paste
• 1-1/2 cups SWEET Marsala
• 1-1/2 T juice from 1 small lemon
• 4 T unsalted butter, cut into 4 pieces, softened
• 2 T chopped fresh parsley leaves

Details

Servings 6

Preparation

Step 1

Adjust oven rack to lower-middle position, place large heatproof dinner plate on oven rack and heat to 200˚F. Heat 12-inch heavy-bottomed skillet over medium-high heat until very hot, about 3 minutes (you can hold your hand 2 inches above pan surface for 3 to 4 seconds).

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 at a time, coat both sides with flour. Lift breast from tapered end 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.

Return skillet to low heat and add pancetta; sauté, 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; sauté, stirring occasionally and scraping pan bottom until liquid released by mushrooms evaporates and mushrooms begin to brown, about 8 minutes. Add garlic, tomato paste, and cooked pancetta; sauté while stirring until tomato paste begins to brown, about 1 minute. Off heat, add Marsala; return pan to high heat and simmer vigorously, scraping pan bottom, until sauce is slightly syrupy and reduced to about 1-1/4 cups. Off heat, add lemon juice and juices from chicken; whisk in butter 1 T at a time. Season with salt and pepper; stir in parsley. Pour sauce over chicken and serve.