Ingredients

• 1/2 cup flour
• 2 chicken breasts
• 2 tablespoons vegetable oil
• 1.5 ounces pancetta
• 4 ounces mushrooms, sliced
• 1 garlic clove, minced
• 1/2 teaspoon tomato paste
• 3/4 cup sweet marsala wine
• 2 teaspoons lemon juice
• 2 tablespoons unsalted butter
• 1 tablespoon parsley

Directions

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

2. Place flour in shallow dish. Season pounded, paper-towel-dried chicken with salt and pepper. Working one piece at a time, coat both sides with flour.

3. Heat 1 tablespoon oil in heavy-bottomed, 10-inch skillet over medium-high heat until shimmering.

4. Cook chicken until golden brown on first side, 2 to 3 minutes. Add remaining oil and using tongs, flip chicken; continue to cook until meat feels firm when pressed gently and second side is golden brown, 3 to 4 minutes longer.

5. Transfer chicken to heated plate and return plate to oven.

6. Return skillet to low heat and add pancetta; cook, stirring occasionally and scraping pan bottom to loosen browned bits, until pancetta is brown and crisp, about 2 to 3 minutes. With slotted spoon, transfer pancetta to paper towel-lined plate.

7. Add mushrooms and increase heat to medium; cook, stirring occasionally and scraping pan bottom, until liquid released by mushrooms evaporates and mushrooms begin to brown, about 4 to 6 minutes.

8. Add garlic, tomato paste, and cooked pancetta; cook while stirring until tomato paste begins to brown, about 1 minute.

9. Off heat, add Marsala; return pan to medium heat and simmer vigorously, scraping browned bits from pan bottom, until mushroom sauce is slightly syrupy and reduced to about 2/3 cup, about 4 minutes.

10. Off heat, add lemon juice and any accumulated juices from chicken; whisk in butter 1 tablespoon at a time.

11. Season to taste with salt and pepper, and stir in parsley. Pour sauce over chicken and serve immediately.

Email to a friend | Print this recipe | Back