Chicken Marsala

That looks scrumptious Chicken Marsala is always my favorite non-pasta choice when I go out to Italian restaurants!!

Ingredients:

• 4 (6-8oz) chicken breasts, boneless skinless, tenderloins removed and trimmed
• 1 cup flour
• Salt and pepper
• 1/4 cup vegetable oil
• 2 1/2 oz pancetta, cut into pieces 1 inch long and 1/8 inch wide
• 8 oz white mushrooms, trimmed and sliced thin
• 1 garlic clove, minced
• 1 teas tomato paste
• 1 1/2 cups sweet Marsala wine
• 4 1/2 teas lemon juice
• 4 tbs unsalted butter, cut into 4 pieces and chilled
• 2 tbs chopped fresh parsley

Instructions:

Adjust oven rack to middle position and heat oven to 200 degrees. Halve chicken horizontally, then cover chicken halves with plastic wrap and pound to an even 1/4 inch thickness with meat pounder. Place flour in a shallow dish or pie plate.

Pat chicken dry with paper towels and season with salt and pepper. Working with 1 cutlet at a time, dredge in four mixture, shaking off excess, and transfer to large plate.

Heat 2 tbs oil in a 12 inch skillet over medium-high heat until shimmering. Place 4 cutlets in skillet and cook until golden brown on first side, about 3 minutes. Flip cutlets, reduce heat to medium, and cook until no longer pink and lightly browned on second side, about 2 minutes longer; transfer to large oven safe plate. Wipe out skillet. Repeat with remaining 2 tbs oil and remaining cutlets. Tent loosely with aluminum foil and transfer to oven to keep warm while making sauce.

Cook pancetta in now-empty skillet over low heat, stirring occasionally and scraping up any browned bits, until crisp, about 5 minutes. remove pancetta with slotted spoon and transfer to paper towel lined plate. Add mushrooms to skillet, increase heat to medium-high and cook stirring occasionally, until softened and lightly browned, about 8 minutes. Stir in garlic and tomato paste, and crisp pancetta and cook until tomato paste begins to brown, about 1 minute. Off heat stir in Marsala, scraping any browned bits. Return to high heat, bring to a vigorous simmer, and cook stirring occasionally, until sauce is thickened and measures 1 1/4 cups, about 5 minutes. Off heat, stir in lemon juice and any accumulated chicken juices. Whisk in butter, 1 piece at a time. Stir in parsley and season with salt and pepper to taste. Pour sauce over chicken and serve immediately.

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