Chicken Marsala

Serves 2-4



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.


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