Daily Archives: November 18, 2012

Chicken Marsala


This dish is definitely one of our family favorites. It has been adapted from a Cook’s Illustrated recipe. We probably have it at least once a month.

Chicken Marsala


  • 4 thin boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • salt fresh ground black pepper
  • 2 Tbsp vegetable oil
  • 3 ounces pancetta, small dice
  • 8 ounces white mushrooms , sliced (about 2 cups)
  • 1 medium clove garlic, minced
  • 1 tsp tomato paste
  • 1 ½ cups marsala wine
  • 1 ½ Tbsp lemon juice, fresh
  • 4 Tbsp unsalted butter cut into 4 pieces, softened
  • 2 Tbsp chopped fresh parsley leaves


  1. Adjust oven rack to lower-middle position, place serving dish on oven rack.
  2. Preheat oven to 250 degrees.
  3. Pat chicken breasts dry, season with season with salt and pepper.
  4. Place flour in gallon plastic bag, add chicken and shake to coat.
  5. Add oil to hot skillet and heat until shimmering.
  6. Place floured cutlets in single layer in skillet and cook until golden brown.
  7. Flip cutlets and cook on second side until golden brown.
  8. Transfer chicken to heated plate and return plate to oven.
  9. Return skillet to low heat and add pancetta.
  10. Sauté, stirring occasionally and scraping pan bottom to loosen browned bits until pancetta is brown and crisp.
  11. With slotted spoon, transfer pancetta to paper towel lined plate.
  12. Add mushrooms and increase heat to medium-high; sauté, stirring occasionally and scraping pan bottom.
  13. Cook until liquid released by mushrooms evaporates and mushrooms begin to brown, about 8 minutes.
  14. Add garlic, tomato paste, and cooked pancetta; sauté while stirring until tomato paste begins to brown.
  15. Off heat, add Marsala; return pan to high heat and simmer vigorously.
  16. Scrape browned bits from pan bottom, until sauce is slightly syrupy and reduced to about 1 1/4 cups.
  17. Off heat, add lemon juice and any accumulated juices from chicken; whisk in butter 1 tablespoon at a time.
  18. Season to taste with salt and pepper, and stir in parsley. Pour sauce over chicken and serve immediately.

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