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Chicken Marsala

December 6, 2011

Delicious. I will make this again.

Chicken Marsala with Mashed Potatoes

1/2 cup flour
4 boneless, skinless chicken breasts, trimmed and patted dry
salt and pepper
3 Tbsp vegetable oil
3 ounces pancetta, chopped fine (substitute 3 slices bacon if needed)
8 ounces white button mushrooms, sliced thin
1 garlic clove, minced
1 tsp tomato paste
1 1/2 cups sweet (not dry) Marsala
1 1/2 Tbsp fresh lemon juice
3 Tbsp unsalted putter, cut into pieces
2 Tbsp minced fresh parsley

Season chicken with salt and pepper and coat with flour. Heat 2 Tbsp oil in a large skillet over medium-high heat until just smoking. Add chicken and cook until light golden brown on both sides, about 10 min. Transfer chicken to a plate and keep warm in 200 degree F oven.

Add remaining Tbsp oil to skillet and return to medium-high heat until shimmering. Add pancetta and mushrooms and cook until pancetta is crisp and mushrooms are brown, about 10 min. Stir in garlic and tomato paste and cook until tomato paste begins to brown. Stir in Marsala and simmer until reduced and slightly syrupy, about 8 min.

Stir in lemon juice and any accumulated chicken juice. Turn heat to low and whisk in butter, once piece at a time. Off the heat, stir in parsley and season with salt and pepper to taste. Spoon sauce over chicken. Serve with mashed potatoes.

(Recipe adapted from America’s Test Kitchen Family Cookbook)

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From → Main Dishes

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