More Great Recipes: Main Dish | Poultry | Stove

Chicken Marsala


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

4 boneless, skinless chicken breasts
1 cup unbleached all-purpose flour
kosher salt
ground black pepper
2 tablespoons olive oil
4 slices of bacon or pancetta, chopped
2 cups white or cremini mushrooms
2 large garlic cloves, minced (about 1 tbsp.)
1 tbsp. minced shallot
1 tbsp. tomato paste
1 1/2 cups marsala wine (sweet)
1 1/2 tbsp. fresh lemon juice (1 small lemon)
4 tbsp. unsalted butter cut into 4
pieces, room temperature
2 tbsp. chopped fresh parsley leaves


Adjust oven rack to lower-middle position, place large heatproof dinner plate on oven rack, and heat oven to 200 degrees.


Heat 12-inch heavy-bottomed skillet over medium-high heat until very hot (you can hold your hand 2 inches above pan surface for 3 to 4 seconds), about 3 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 shimmering.


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 heated plate and return plate to oven.


Return skillet to low heat and add pancetta; saute, 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; saute, stirring occasionally and scraping pan bottom, until liquid released by mushrooms evaporates and mushrooms begin to brown, about 8 minutes.


Add garlic and shallot Saute for 1 minute.


Add cooked pancetta and tomato paste.


Stir whil sauteeing, 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 1/4 cups, 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.


Pour sauce over chicken and serve immediately.


Pairs Well With


Notes

I found this recipe for chicken marsala from Cook's Illustrated a few years back. Over the years, I've made some adjustments. I think I've got it down to just about perfect now. If you like a thicker sauce, mix a a couple of teaspoons of cornstarch with cold water, and add that to the sauce after you melt in the butter. Serve atop a bed of fettucine, with a side of fresh sauteed green beans. Absolutely delicious! Recipe can easily be halved by just using 2 chicken breasts instead of 4. I'd reccomend using the same amount of sauce though. Enjoy!

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