I love chicken marsala, but have never made it at home because Hubby hates mushrooms. When he finally agreed to pick around them I was psyched! I found a good-looking recipe and went shopping. The final result was perfect! Absolutely delicious! Hubs even went back for seconds (avoiding the mushrooms, of course).
Cook’s note – the sauce wasn’t getting quite as saucy as I had hoped, so I whisked in a little cornstarch. Worked like a charm.
4 boneless, skinless chicken breasts (I used thin sliced)
1 cup flour
Salt and pepper
2 tablespoon oil
3 slices pancetta, cut into pieces
8 oz. white mushrooms, sliced
1 clove garlic, minced
1 ½ cups Marsala wine
1 ½ tablespoon lemon juice
4 tablespoons unsalted butter, cut into 4 pieces (I only used 2 – it was just enough)
2 tablespoons minced fresh parsley
Pat the chicken breasts dry. Place flour in a shallow baking dish or pie plate. Season both sides of chicken with salt and pepper. Coat both side of each piece of chicken with flour. Meanwhile, heat the oil in a large skillet over medium-high heat until shimmering. Place the floured chicken in a single layer in the skillet and cook until golden brown, about 5 minutes per side. Transfer chicken to a plate and return the skillet to low heat and add the pancetta. Sauté, stirring occasionally and scraping the pan bottom with a wooden spoon to loosen the browned bits, until the pancetta is browned and crisp, about 4 minutes. With a slotted spoon, transfer the pancetta to paper towels to drain.
Add the mushrooms to the pan and increase the heat to medium-high. Sauté, stirring occasionally and scraping pan bottom, until the mushrooms begin to brown, about 8 minutes. Add the garlic and cooked pancetta and cook, stirring constantly, about 2 minutes – do not let garlic burn. Off the heat, add the Marsala.
Return the pan to high heat and simmer vigorously, scraping browned bits from the pan bottom, until the sauce is slightly syrupy and reduced, about 5 minutes. Off the heat, add the lemon juice. Whisk in the butter, one tablespoon at a time, until incorporated. Stir in the parsley and season with salt and pepper to taste. Add the chicken back to the pan and coat with the sauce.