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