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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chicken Marsala Recipe

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This recipe for Chicken Marsala is from Mignella Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup all-purpose flour
4 boneless chicken breasts (can also use Veal)
salt and pepper
2 Tbsp vegetable oil
2½ oz pancetta (about 3 slices), cut into pieces 1 inch long and ⅛ inch wide
8 oz white mushrooms (about 2 cups)
1 tsp garlic clove - minced
1 tsp tomato paste
1½ cups Marsala
1½ Tbsp juice from 1 small lemon
4 Tbsp butter cut into 4 pieces softened
2 Tbsp chopped fresh parsley leaves
Directions:
Directions:
1. Heat oven to 200º.

2. Heat a 12 inch skillet over medium high heat with oil. Wash and pat chicken dry, then dredge into flour with salt and pepper and shake off excess flour. Cook until golden brown about 3 minutes, turn and cook another 3. Transfer chicken to sheet and put in oven while preparing the sauce.

3. Return skillet to low heat and add pancetta. Stirring occasionally until brown and crisps about 4 minutes. Transfer to paper towel. Add mushrooms and brown approximately 8 minutes. Add garlic, tomato paste and cooked pancetta, sauté while stirring until tomato paste begins to brown about 1 minute. Off heat add Marsala, return pan to high heat and simmer until sauce is reduced to 1¼ cups about 5 minutes. Of heat add lemon juice and whisk in butter. Season with salt and pepper, stir in parsley.

4. Pour sauce over chicken and serve.

 

 

 

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