Chicken Marsala
  • 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
  1. Adjust oven rack to lower-middle position, place large heatproof dinner plate on oven rack, and heat oven to 200 degrees.
  2. 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.
  3. Pat chicken breasts dry.
  4. Meanwhile, place flour in shallow baking dish or pie plate.
  5. Season both sides of chicken cutlets with salt and pepper; working one piece at a time, coat both sides with flour.
  6. Lift breast from tapered end and shake to remove excess flour; set aside.
  7. Add oil to hot skillet and heat until shimmering.
  8. Place floured cutlets in single layer in skillet and cook until golden brown, about 3 minutes.
  9. Using tongs, flip cutlets and cook on second side until golden brown and meat feels firm when pressed with finger, about 3 minutes longer.
  10. Transfer chicken to heated plate and return plate to oven.
  11. 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.
  12. With slotted spoon, transfer pancetta to paper towel--lined plate.
  13. 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.
  14. Add garlic and shallot Saute for 1 minute.
  15. Add cooked pancetta and tomato paste.
  16. Stir whil sauteeing, until tomato paste begins to brown, about 1 minute.
  17. 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.
  18. Off heat, add lemon juice and any accumulated juices from chicken; whisk in butter 1 tablespoon at a time.
  19. Season to taste with salt and pepper, and stir in parsley.
  20. Pour sauce over chicken and serve immediately.
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!