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
Great looking dinner!
This sounds like a wonderful meal! I think chicken and Marsala are a match made in Heaven.
Mmm…this looks so delicious! Gonna add this in my to do list. Thanks!
i love every single ingredient in this dish, yum!
Gorgeous! I have seen more recipes for chicken marsala lately…it must be a sign that it's time for me to re-visit this old favorite. Yours looks dee-licious. : )
That looks really good and I have to say those recipes – the test kitchen ones are very good – I dont have that one I have the one that weighs about 100 pounds. The 1000 or so best of….Its really terrific!
Tracy
Oooh Kathleen! I should have remembered to bring my fork to the computer this morning. 😀
This looks so delicious. Now you have me craving it, you little temptress you! xo
Great photos, too!!
This looks absolutely delicious. I love the name of your blog, by the way!
This dish looks really good. I really like chicken marsala but I've never tried it with pancetta.
Thanks for stopping by my blog!
This looks fabulous, Kathleen. Thank you so much for adding it to Foodie Friday. I'm already looking forward to your next recipe. (Did you know I'm having a food photo contest? The deadline is April 2.
Chicken Marsala is one of my all time very very favorites. I am sooooo making this. It sounds superb!
Chicken Marsala is one of our favorites, yours looks delicious!
Thanks so much for stopping by my blog. Yours is fabulous! Come join me for Crock Pot Wednesday this week if you can.
This looks delicious! I love cooking with my grown son, it's the best time!!
Thanks for stopping by my blog!
The best chicken marsala I've ever had was a tyler florence recipe but I'm definitely going to have to try this version. For comparison!
Looks delicious.
My husband is a big fan of Chicken Marsala at restaurants but I have never tried to make it. (I'm cruel!!). I have to try this recipe. Thanks so much and thanks for stopping by. I look forward to coming back! 🙂
xoxo
Janie
Looks delicious! I'm definitely going to start following your blog – a pregnant women like me can always use a yummy meal! Thank you for your comment of support on my blog today. We appreciate you supporting military servicemembers like my hubby!
Wow, that looks yummy! Thanks for commenting on my blog. I haven't found a cooking blog that fits me, yet, but I think I may have found one. Great job!
Looks absolutely scrumptious 🙂 Can't wait to dive into some more of your recipes!
Love it! Gonna Make it! YUM!
Visiting from New Friend Friday at The Girl Creative.
Gaylene