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 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
This looks wonderful! I've been meaning to make chicken marsala for awhile now.
Thank you for visiting my blog and for your comment! It is nice to meet you, seems we have a few friends in common! I love your space here, you have some great recipes!
Oooh my! This looks delicious. I know why your blog is named gonna want seconds!! 🙂
I love dishes like this for family suppers. Something rather simple that tastes fabulous! This cookbook is soundng great!
Chicken Marsala looks like something I would like to cook. So are the other recipe ( mostly cookies) that I have printed out. Thanks for dropping over to my blog because now I have discovered yours. Great recipes!
What a fabulous looking dish! Love it.
Always on the lookout for a new chicken recipe and this one looks delicious….and I have to say I love your side dish….everything is better with fettucini…..
I love chicken marsala! Isn't it fun when the “kids” cook with us?
This does look good even though I am not a big fan of Marsala. It is too sweet for my tastes. Your blog looks very good. Thanks for stopping by and commenting.
Mmmm…marsala sauce! I recently made caribou (!) marsala and loved it, and decided to make marsala sauce to eat on everything! i got distracted by the orange tian though:) Thanks for visiting!
I'm going to admit something perfectly terrible! I like Lean Cuisine's chicken marsala! I am cooking for one most of the time so it's an easy way out after a busy day.
I think I'll buckle down and make yours and perhaps freeze what I don't use.
Chef Aimee says
Chicken Marsala is one of my favorite all-time Italian dishes. Yours looks PERFECT!
That is one beautiful plate of chicken marsala. That is one of my favorite dishes.
Tv Food and Drink says
This looks delicious. I am new to cooking with Marsala, and I have half a bottle left in my kitchen. Now I know what to make with it. Thanks! I'm adding your blot to my blogroll too. Your sire is wonderful. Can't wait to read more!
Amy Lucille says
One of my favorites, beautiful job.
Pancetta got my attention as my husband loves it. I like your recipe and nice to read that young people are getting into the kitchen too.
Great spin on a classic. I love the idea of eliminating the stock and also adding pancetta. Bookmarking this one to try soon. You rock! (Great photo too!)
Chicken Marsala is one of my favorite dishes ever! This looks delicious and I would fight for the last piece too 🙂
Cool Lassi(e) says
Chicken Marsala looks simply fabulous! Pass me the plate please!