Sunday, January 20, 2013

Chicken Marsala

FOUND IT: On, via Pinterest.

One of the reasons I've been neglecting this site a bit lately is the fact that I've been spending a lot of time pinning and trying recipes from Pinterest. I think I've finally got a few of them from there that I'm ready to share.

  • Four boneless chicken breasts, trimmed.
  • 1 cup flour
  • Salt and pepper
  • 1/4 cup vegetable oil
  • 2 1/2 ounces pancetta, cut into small pieces.
  • 8 ounces white mushrooms, sliced thin
  • 1 clove garlic, minced
  • 1 teaspoon tomato paste
  • 1 1/2 cups sweet Marsala wine
  • 4 1/2 tsp lemon juice (the juice of one small lemon was a little more than I needed)
  • 2 tablespoons unsalted butter, cut into small cubes
  • 2 tablespoons chopped fresh parsley (optional)
Slice the chicken breasts in half the long way, then cover them with plastic wrap and pound them down to about 1/4 inch thick. Pat the chicken dry with a paper towel, then season with the salt and pepper. Place the flour in a pie plate, then dredge the chicken in it.

Heat two tablespoons of the oil in a skillet over medium-high heat, and place half the chicken in there. Cook them about three minutes on each side until they're golden brown, then transfer them to an oven-safe plate and repeat the process again with the other chicken, starting with more oil. Once all eight cutlets are cooked, tent aluminum foil over the plate and place it in a 200 degree oven while you make the sauce.

Cook the pancetta in the now-empty skillet over medium heat until it's crispy, then remove it to a paper towel-lined plate. Raise the heat to medium-high and cook the mushrooms until softened and lightly browned, around 5-8 minutes. Add the garlic, tomato paste and pancetta and cook for a minute or two, then remove from the heat and add the Marsala to deglaze the pan. Scrape up any browned bits with a wooden spoon, then return the pan to the heat and bring it to a "vigorous simmer" for about five minutes. The sauce should reduce down to around 1 1/4-1 1/2 cups.

Remove the sauce from the heat and add the lemon juice, then whisk in the butter one piece at a time. Pour this sauce over the chicken and serve immediately.

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