Marvelous Chicken Marsala creates a delicious pan sauce augmented by sliced mushrooms and pancetta. There’s a good reason why this is an Italian favorite!
This has been a really fun week at our house. Last night, we made Chicken Marsala with our twenty-something-year-old son and his friends. I thought this would be the perfect time to try out a new recipe. It was from, America’s Test Kitchen Family Cookbook, and I have to say it was totally fabulous. Everyone loved it. This recipe relies on sweet Marsala to create a delicious pan sauce that isn’t diluted by, the often used, addition of chicken stock. The sauce has a generous amount of sliced mushrooms and pancetta. It was absolutely perfect. We’re fighting over the few leftovers for lunch. They all may be stronger than me but I’m a heck of a lot feistier! LOL.
- 1/2 Cup All-Purpose Flour
- 4-6-8 Ounces Each Chicken Breast Halves Boneless and Skinless
- To Taste Salt
- To Taste Black Pepper
- 3 Tablespoons Olive Oil
- 4 Ounces Pancetta Finely Chopped
- 8 Ounces -White Button Mushrooms Thinly Sliced
- 2 Cloves Garlic, Minced
- 1 Tablespoon Tomato Paste
- 1 3/4 Cup Sweet Marsala NOT Dry
- 1 1/2 Tablespoons Fresh Lemon Juice
- 3 Tablespoons Unsalted Butter Chilled and Cut into 3 Pieces
- 2 Tablespoons Flat Leaf Parsley Finely Chopped
- Adjust an oven rack to the middle position and heat the oven to 200 degrees. Spread the flour in a shallow dish.
- Pound the thicker ends of the breasts as needed to make chicken even. Pat dry with paper towels, then season with salt and pepper. Dredge both sides of the chicken in flour and shake off excess.
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat until just smoking. Add the chicken and cook until light golden brown on both sides, about 10 minutes. Transfer the chicken to a plate and keep warm in the oven.
- Add the remaining 1 tablespoon oil to the skillet and return to medium-high heat until shimmering. Add the pancetta and mushrooms. Cook until the pancetta is crisp and the mushrooms are brown, about 10 minutes.
- Stir in the garlic and tomato paste. Cook until the tomato paste begins to brown, about 1 minute. Stir in the Marsala, scraping up any browned bits, and simmer until reduced and slightly syrupy, about 8 minutes.
- Stir in the lemon juice, and any accumulated chicken juice from pan in the oven along with the chicken. Turn the heat to low and whisk in the butter, one piece stirring until mixed. Add chicken to pan. Off the heat, stir in the parsley and season with salt and pepper to taste.
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Source: Slightly Adapted From America’s Test Kitchen