Chicken Marsala is such a classic dish in so many homes and restaurants. The Marsala wine makes such a nice sauce and additional flavor is provided by pancetta, mushrooms, lemon juice and butter. This recipe is very flavorful, rich and extremely tasty.
4 servings Ingredients - 4 boneless, skinless chicken breasts
- Flour, enough to coat chicken
- Salt and pepper
- 2 tablespoons vegetable oil
- 3 slices bacon, cut into pieces
- 8 oz (about 2 cups) white mushrooms, sliced
- 1 teaspoon tomato paste
- 2 garlic cloves, minced
- 1 ½ cups sweet Marsala wine
- 1 ½ tablespoon freshly squeezed lemon juice
- 1 ½ tablespoons unsalted butter, cut into 4 pieces
- Fresh, chopped parsley
Method: Start with seasoning each chicken breast with salt and pepper and coating each piece in flour. In a large skillet, add the vegetable oil and cook the chicken until golden, about 3 minutes per side. Transfer the chicken to an oven safe plate and place the chicken in a 200 degree oven.
Place the skillet back on the stove on low heat and add the pancetta. Sauté until crispy, about 4 minutes. Transfer the pancetta to a paper lined plate. Increase the heat and add the mushrooms, sauté until the mushrooms release their liquids and begin to brown. Add the tomato paste, garlic and the cooked pancetta, sauté for a few minutes.
Remove from the heat and add the Marsala, return to high heat and simmer for about 5 minutes, until the sauce is syrupy and thick, scrape and whisk continuously. Once the perfect consistency has been accomplished, remove from the heat, add the lemon juice and the butter. Salt and pepper to taste and add the fresh chopped parsley.
Remove the chicken from the oven and pour the sauce over the chicken, serve.
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