2 boneless, skinless chicken breasts
1/2 cup all-purpose flour
salt and black pepper
1 Tbsp. vegetable oil
1 1/2 ounces pancetta or bacon (about 2 slices), diced into pieces 1 inch long and 1/8-inch wide
1 cup white mushrooms , sliced
2 medium cloves garlic , minced
1/2 tsp. tomato paste
3/4 cups Marsala wine
1 Tbsp. lemon juice
2 Tbsp. unsalted butter, cut into 4 pieces, softened
1 tablespoon chopped fresh parsley leaves
1/2 lb. pasta (I used linguine), cooked according to package instructions
Adjust oven rack to lower-middle position and heat oven to 230 degrees.
Heat 12-inch heavy-bottomed skillet over medium-high heat until very hot, about 2 minutes. Pat chicken breasts dry. Meanwhile, place flour in shallow baking dish or pie plate. Season both sides of chicken cutlets with salt and pepper; working one piece at a time, coat both sides with flour. Lift breast from tapered end and shake to remove excess flour; set aside. Add oil to hot skillet and heat until simmering. Place floured cutlets in single layer in skillet and cook until golden brown, about 3 minutes. Using tongs, flip cutlets and cook on second side until golden brown and meat feels firm when pressed with finger, about 3 minutes longer. Transfer chicken to a plate and put plate in oven.
Return skillet to low heat and add pancetta/bacon; sauté, stirring occasionally and scraping pan bottom to loosen browned bits until pancetta is brown and crisp, about 4 minutes. With slotted spoon, transfer pancetta to paper towel-lined plate. Add mushrooms and increase heat to medium-high; sauté, stirring occasionally and scraping pan bottom, until liquid released by mushrooms evaporates and mushrooms begin to brown, about 5 minutes. Add garlic, tomato paste, and cooked bacon/pancetta; sauté while stirring, until tomato paste begins to brown, about 1 minute.
Off heat, add Marsala. Return pan to high heat and simmer vigorously, scraping browned bits from pan bottom, until sauce is slightly syrupy and reduced to about 1/2 cup, about 5 minutes. Off heat, add lemon juice and any accumulated juices from chicken; whisk in butter 1 tablespoon at a time. Season to taste with salt and pepper, and stir in parsley.
Serve pasta on plates, and top with chicken. Pour sauce over chicken and serve immediately.
Printed from ComfortofCooking.blogspot.com