The Best Chicken Marsala
Ready In: 30 mins
Serves: 6
Ingredients
- 6 boneless skinless chicken breasts, pounded
- 1⁄2 cup flour
- 2 tablespoons vegetable oil
- 1 tablespoon olive oil
- 24 ounces white mushrooms, sliced
- 2 garlic cloves, minced
- 3 tablespoons tomato paste
- 3 cups marsala
- 3 tablespoons lemon juice
- 4 tablespoons butter
- 3 tablespoons fresh parsley, minced
- 1⁄8 teaspoon pepper
- 3 ounces pancetta, finely diced
- 1 tablespoon cornstarch
Directions
- Place large heatproof plate in oven and heat to 200 degrees.
- Season chicken with pepper and dredge in flour.
- Heat vegetable oil in large skillet over medium high heat until shimmering. Add chicken and cook on each side for 3 minutes. Transfer chicken to heated plate and place in oven.
- Return skillet to low heat and add pancetta. Saute for 5 minutes. Remove pancetta from skillet and set aside.
- Add olive oil to skillet. Increase heat to medium high and add mushrooms. Saute about 8 minutes.
- Add garlic, tomato paste, and reserved pancetta. Stir constantly about 1 minute.
- Add Marsala and lemon juice. Increase to high heat and simmer for 5 minutes.
- Reduce heat to medium, add cornstarch, and stir vigorously until dissolved. Whisk in butter and parsley.
- Return chicken to skillet and simmer for 1 minute each side.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off