Ingredients: |
Ingredients: 4 boneless, skinless chicken breasts
1 c. Flour
Salt and Pepper
2 T. Olive Oil
3 oz. Pancetta, diced
2 c. Mushrooms, sliced
2 cloves Garlic
1 t. Tomato Paste
1 ½ c. Marsala Wine
1 ½ T. Lemon Juice
4 T. Butter, cut into 4 pieces
2 T. Minced fresh parsley
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Directions: |
Directions:1. Preheat oven to 200º, with rack in lower middle position. Place large heatproof plate on the rack
2. Pat the chicken breast dry. Place the flour in a shallow baking dish. Season both sides of the chicken with salt and pepper, then coat each side in flour. Shake gently to remove excess flour. Set aside.
3. Heat oil in a 12” heavy bottomed skillet over medium-high heat, until simmering.
4. Place the floured cutlets in a single layer in the skillet and cook until golden brown, about 3 minutes.
5. Turn the cutlets and cook on the other side, about 3 minutes longer. Transfer the cutlets to the heated plate and return to the oven.
6. Lower the skillet heat to low and add the pancetta, Sauté, stirring occasionally and scraping the bottom of the pan to loosen browned bits, until the pancetta is browned and crisp (about 4 minutes).
7. With a slotted spoon, transfer pancetta to paper towels and drain
8. Turn the heat to medium-high and add the mushrooms to the skillet. Sauté, stirring occasionally and scrape the pan bottom until the mushrooms begin to brown (about 8 minutes).
9. Add the garlic, tomato paste, and cooked pancetta. Cook, stirring constantly, until the tomato paste begins to brown (about 1 minute).
10. Remove the pan from heat and add the Marsala. Return the pan to high heat and simmer, scraping the browned bits from the pan bottom, until the sauce is thickened and reduced to about 1 ¼ cups (about 5 minutes).
11. Remove the pan from heat and add the lemon ice plus any juice from the chicken that has accumulated on the plate. Which in the butter, 1 tablespoon at a time, until well-blended.
12. Stir in the parsley and season with salt and pepper to taste..... Pour the sauce over the chicken and serve immediately. |
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