Chicken Marsala

Chicken Marsala

1 Serving

Ingredients
  • 1 chicken cutlet
  • 3 tablespoons instant or AP flour
  • vegetable oil
  • 1 1/2 ounce pancetta, cut into lardons
  • 1/2 cup white mushrooms, sliced
  • 1 teaspoon minced garlic
  • 1/2 teaspoon tomato paste
  • 3/4 cup sweet marsala wine
  • 2 teaspoons lemon juice
  • 2 tablespoons cold butter, cut into 2 pieces
  • 1 tablespoon chopped parsley leaves
  • course salt
  • black pepper
Prepare the Chicken
  1. Season chicken with salt and pepper.
  2. Lightly coat both sides with flour.
  3. Shake off excess flour.
Brown the Chicken
  1. Heat 1 teaspoon oil in a small skillet over medium-high heat until almost smoking; place cutlet in skillet and cook without moving until browned, about 2 minutes.
  2. Turn the chicken and continue to cook until second side is opaque, 15 to 20 seconds.
  3. Reserve warm.
Make the Sauce
  1. In the same pan and over low-heat, add pancetta; cook, stirring occasionally and deglazing the sucs, until pancetta is brown and crisp, about 2 to 3 minutes.
  2. Remove the pancetta and reserve.
  3. Add mushrooms and increase heat to medium; cook, stirring occasionally and deglazing the sucs, until liquid released by mushrooms evaporates and mushrooms begin to brown, about 4 to 6 minutes.
  4. Add garlic, tomato paste, and cooked pancetta; cook while stirring until tomato paste begins to brown, about 1 minute.
  5. Flambé: Add the Marsala and quickly return pan to a medium-high flame, allow the vapors to ignite.
  6. Simmer vigorously, deglazing the sucs, until mushroom sauce is reduced slightly syrupy, about 4 minutes.
  7. Off heat, add lemon juice and any accumulated juices from chicken; swirl in butter.
  8. Season with salt and pepper, and stir in parsley.
  9. Pour sauce over chicken and serve immediately.