Ingredients: |
Ingredients: 4 Boneless, skinless chicken breasts ((6 to 8 oz. each½¼)
Kosher salt and pepper
1C All-purpose flour
3T Olive Oil
2T Olive Oil
4 Slices Pancetta, cut thick, cut into ¼ inch chunks
12 White Mushrooms - sliced thin
1 Shallot, minced
1 Garlic clove, minced
½C Marsala
1C Beef Broth
2T Lemon juice
2T Tomato paste
1T Fresh oregano chopped, or 1t dried oregano
1T Fresh, Italian Parsley, minced
4T Cornstarch
2T Water
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Directions: |
Directions:1. Cut each chicken breast in half horizontally twice, creating 8-12 cutlets of about the same thickness. Place cutlets between sheets of plastic wrap and pound gently to ¼ to ½ inch thickness. Place cutlets in bowl and toss with 2 teaspoons salt and 1/2 teaspoon pepper. Set aside for 15 minutes.
2. Spread flour in shallow dish. Working with 1 cutlet at a time, dredge cutlets in flour, shaking gently to remove excess. Place on wire rack set in rimmed baking sheet. Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until smoking. Place 2-3 cutlets in skillet and lower heat to medium. Cook until golden brown on 1 side, 2 to 3 minutes. Flip and cook until golden brown on second side, 2 to 3 minutes. Return cutlets to wire rack. Repeat with remaining cutlets, adding oil as necessary.
3. Return now-empty skillet to medium-low heat and add pancetta. Cook, stirring occasionally, scraping pan bottom to loosen browned bits, until pancetta is brown and crisp, about 4 minutes.
4. Add white mushrooms and increase heat to medium-high. Cook, stirring occasionally and scraping pan bottom, until liquid released by mushrooms evaporates and mushrooms begin to brown, about 8 minutes. Using slotted spoon, transfer mushrooms and pancetta to bowl.
5. Add remaining oil and shallot to pan and cook until softened, 1 minute. Add tomato paste and garlic and cook until fragrant, 30 seconds.
6. Pour Marsala into saucepan, add broth, and boil over high heat. Add lemon juice, and oregano and bring to simmer.
7. Lower heat to medium-high and simmer until reduced, 10 to 12 minutes. To thicken, whisk corn starch and water together in a small bowl and stir into Marsala mixture to thicken.
8. Add cutlets to sauce and simmer for 3 minutes, flipping halfway through simmering. Transfer cutlets to platter. Off heat, whisk in butter. Stir in parsley and mushroom mixture. Season with salt and pepper to taste.
9. Spoon sauce over chicken and serve. |
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