Name: Chicken Marsala Recipe
Total time: 35 min
Yield: 2
Cuisine: Indian

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The best recipe Ive found for chicken marsala  and its yours to enjoy in just 30 minutes! Detailed recipe and photographs included.

How to make Chicken Marsala  Recipe

Crawler

Indian

<p>The best recipe Ive found for chicken marsala  and its yours to enjoy in just 30 minutes! Detailed recipe and photographs included.</p>

Non Vegetarian

Boneless, skinless chicken breasts

Unbleached All Purpose Flour

Salt and black pepper

Vegetable Oil

Pancetta , diced into pieces 1 inch long and 1/8 inch wide

White mushrooms, sliced

Medium clove garlic , minced

Tomato paste

Marsala Wine

Lemon juice

Unsalted butter, cut into 4 pieces, softened

Chopped Fresh Parsley Leaves

Optional: pasta , cooked according to package instructions

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

step 1

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.

step 2

Return skillet to low heat and add pancetta; saut, 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 towellined plate. Add mushrooms and increase heat to medium-high; saut, stirring occasionally and scraping pan bottom, until liquid released by mushrooms evaporates and mushrooms begin to brown, about 8 minutes. Add garlic, tomato paste, and cooked pancetta; saut 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 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.

step 3

Pour sauce over chicken and serve immediately. (Serve over pasta if you would like.)

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Chicken Marsala Recipe

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Ingredients for Chicken Marsala Recipe

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