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.
Chicken Marsala
Ingredients
- 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
Instructions
- 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 1/4 inch thick. 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. You may need to do this in batches so as not to crowd the pan. 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
Mimi says
Looks fabulous. I'm sure that your son and his friends will miss your cooking once they head back to school.
Mimi
Lolli says
That looks SOOOO good. I am so hungry for some good meat now (probably because I've been eating too much candy today!). As far as being blurry (per your question on my blog) it looks to me like the front part of the pic is clear and the pasta in the back is blurry because of depth of field. It looks like a fine picture to me!
Rettabug says
It is after 4:00 pm here & we're going out for Lenten fish at 6:00 pm. I'd MUCH rather have this dish…I can almost taste it now!
I can't wait to try this one, Kathleen…thank you so much for posting it. All I need to buy are the fresh 'roons & the sweet Marsala. Everything else we've got in the house. I'll be stopping at the store on the way home so I can make it tomorrow. yummo!
Natashya KitchenPuppies says
Yum, that is my kind of meal!
Me, Myself and Pie says
I LOVE chicken marsala, but I've never made it! Thanks for sharing. The photos are great!
Cinnamon-Girl says
How delicious! So loaded with awesome flavors! I can see why everyone loved it.
Bellini Valli says
First of all you look far too young to have a 20 something child, although I have a 22 year old…hmmmmm…..this chicken is one that I have to try so thanks for sharing!!
Ana Powell says
Delicious, great food to gather people together to enjoy a dish full of flavour.
Have a great weekend x
Bridgett says
Chicken marsala is always a crowd pleaser. This looks fabulous.
Chef E says
My mother in law loves in when I buy her their books! I also miss my sis in law on LI making this dish for me when I would visit! She is Sicilian and has that touch with her sauces and meatballs…yours looks like maybe I should give it a go, I have never made it before…is it wrong to be hungry at midnight and I cannot reach through and take this! ARGH!
deb says
sounds and looks fabulous! Anything with pancetta and mushrooms is to die for!!!!
Fresh Local and Best says
I adore America's Test Kitchen recipes, they work really well. This chicken marsala looks fabulous!
The Fajdich Times says
Great recipe. Hope to try it soon:)
Kim says
Never had marsala with pancetta before. Looks like an amazing meal:D
A Year on the Grill says
an amazing dish… all the spilling over mushrooms!
Jo says
Yum! This looks {and sounds} delish.
Jo
Peanutts says
looks delicious, although i cant cook with marsala or any alcohol for that matter, chicken look delicious though.
Sharon says
Looks fab! Love marsala and pancetta yum!
Raina says
That sounds delicious. It looks great too!
Arlette says
Yummy. Your dinner looks awesome..