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Chicken Marsala Recipe

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This recipe for Chicken Marsala, by , is from Cooking Cousins , 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!

Contributor:  
Contributor:  
Linda Emmons

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp vegetable oil
1 c flour
4 (5-6 oz) boneless, skinless chicken breasts, tenderloins removed and breasts trimmed
Table salt and ground black pepper
2-1/2 oz pancetta (about 3 slices) cut into pieces 1" long and 1/8" wide
8 oz white mushrooms, wiped clean and sliced (2 cups)
1 medium garlic clove, minced
1 tbsp tomato paste
1-1/2 c sweet Marsala
1-1/2 tbsp juice from 1 lemon
4 tbsp (1/2 stick) butter cut into four pieces
2 tbsp minced fresh parsley leaves

Directions:
Directions:
Place the oven rack to the middle of the oven. Place an oven safe dinner plate on the rack and heat the oven to 200║. Heat the oil in a 12" skillet over medium high heat and until shimmering. Put the flour in a shallow pie dish. Slice the chicken horizontally, cover with plastic and pound until a uniform 1/4" thickness. Pat the chicken dry with paper towels, season both sides with salt and pepper. Coat both sides with flour. Cook four at a time in the shimmering oil turning after 3 minutes. Once browned, place the cooked chicken in the heated dinner plate and return to the oven.
Return the skillet to low heat and add the pancetta. SautÚ, stirring occasionally and scraping the pan bottom for any tiny pieces of chicken that were left behind. After about 4 minutes, remove the pancetta from the skillet with a slotted spoon and let drain on a paper towel. Add the mushrooms and turn the heat to medium high. Stir occasionally and let brown, about 8 minutes. What for the liquid to evaporate. Add the garlic, tomato paste and pancetta to the skillet, stirring until the paste begins to brown. About 1 minute. Off the heat, add the Marsala, return the pan to high heat and simmer vigorously, scraping the browned bits from the pan bottom, until the sauce is slightly syrupy and reduced to about 1-1/4 cups, about 5 minutes. Off the heat add the lemon juice and any accumulated juices from the chicken plate. Whisk in the butter one piece at a time. Season with salt and pepper to taste and stir in the parsley. Pour the sauce over the chicken and serve immediately.

Personal Notes:
Personal Notes:
I make this recipe often and rather than pour the sauce over the chicken, I put the chicken into the sauce and let it cook a bit. I also use boneless, skinless chicken thighs and don't bother to pound them into cutlets. Increase the cooking time if you do this.

 

 

 

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