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!
Course Main Course
Cuisine American
Keyword Chicken Marsala, Chicken Marsala Recipe, How Do I Make Chicken Marsala, How To Make Chicken Marsala
Prep Time 15 minutesminutes
Cook Time 21 minutesminutes
Total Time 36 minutesminutes
Servings 6-8
Calories 352kcal
Author Kathleen
Ingredients
1/2CupAll-Purpose Flour
4(6-8)OuncesEach Chicken Breast Halves,Boneless and Skinless
To Taste Salt
To Taste Black Pepper
3TablespoonsOlive Oil
4OuncesPancettaFinely Chopped
8OuncesWhite Button MushroomsThinly Sliced
2Cloves Garlic, Minced
1TablespoonTomato Paste
1 3/4CupSweet MarsalaNOT Dry
1 1/2TablespoonsFresh Lemon Juice
3TablespoonsUnsalted ButterChilled and Cut into 3 Pieces
2TablespoonsFlat Leaf ParsleyFinely 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.