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id 323
Name Chicken Marsala
Main Dish Category Main Dish
Secondary Dish Category
Main Ingredient Chicken
Other Ingredient
Number of People 4
List of Ingredients 4 boneless skinless chicken breasts
1 c flour
2 vegetable oil
3 slices pancetta or prosciutto (about 2 1/2 oz) cut into 1 inch slices
8 oz mushrooms, sliced (2 cups)
1 clove garlic
1 teaspoon tomato paste
1 1/2 cups SWEET Marsala (no substitutions, must be sweet)
1 1/2 tablespoons lemon juice
4 tablespoons unsalted butter (no substitutions), separated
2 tablespoons fresh minced parsley
Description 1. Place large, heatproof dinner plate on middle oven rack and heat oven to 200 degrees.

2. Pat chicken breasts dry (this is important) with a paper towel, on both sides. Place flour in shallow dish. Season both sides of chicken with salt and pepper (or just season the flour). Working with one breast at a time, coat both sides with flour. Lift the breast from the tapered end and shake to remove excess flour; set aside.

3. Meanwhile, heat oil in skillet over medium-high heat until shimmering. Place floured chicken in single layer in sklillet and cook until golden brown, about 3 minutes. Flip chicken and cook on other side until golden brown and the meat feels firm when pressed with finger, about 3 more minutes. Transfer chicken to heated dinner plate and return to oven to keep warm.

4. Return the skillet to low heat and add pancetta/prosciutto. Saute, stirring occasionally and scraping the bottom of the pan, until meat is brown and crisp, about 4 minutes. Transfer meat to paper-towel lined plate.

5. Add the mushrooms to the pan and increase heat to medium-high. Saute, stirring occasionally and scarping the pan bottom, until the liquid released by the mushrooms eavporates and mushrooms begin to brown, about 8 minutes. Add garlic, tomato paste, and cooked pancetta and cook, stirring constantly, until the paste begins to brown, about 1 minute. Remove from heat and add Marsala. Return 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. Whisk in the butter, 1 tablespoon at a time. Stir in the parsley and season with a little salt and lots of pepper. Pour the sauce over the chicken and serve immediately.
Time 45 minutes
Cooking Type Skillet
Difficulty (1-5) 3
Notes Do NOT substitute a dry Marasala or margarine in the sauce. This is literally perfect the way it is.

I served this with garlic-parmesan pasta. To make this, just boil about a half-package of thicker noodles, like fettucine or linguine. Then saute 1/2 tablespoon garlic and add 4 tablespoons margarine. When melted, toss with pasta and some parsley. Then, when ready to serve, top with quite a bit of fresh parmesan. Tasty!!
Origin Italian Classics
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