Ahh. Chicken Marsala. What a classic dish. So many of my families love this dish and often ask for it to make a reappearance on their weeknight dinner rotations. Bold, strong flavors, and sweet and yummy Marsala sauce over perfectly pan seared chicken. Mouth is watering as I type this! I like to pair this up with mashed or roasted potatoes, for a nicely balanced meal.
CHICKEN MARSALA | THE MINIMALIST RECIPE
Chicken Marsala
Prep time
Cook time
Total time
Classic Italian dish that has won the hearts of my of my families!
Author: Dara Boxer
Recipe type: Entrée
Serves: 4
Ingredients
- ½ cup all-purpose flour
- 4 boneless, skinless chicken breasts, trimmed
- Salt and pepper
- 3 tablespoons vegetable oil
- 3 ounces pancetta, chopped fine
- 8 ounces white button mushrooms, sliced thin
- 1 garlic clove, minced
- 1 teaspoon tomato paste
- 1½ cups sweet Marsala
- 1½ tablespoons fresh lemon juice
- 3 tablespoons unsalted butter, cut into 3 pieces
- 2 tablespoons minced fresh parsley
Instructions
- Spread flour in shallow dish. Pound thicker ends of the chicken breasts as needed. Pat dry with paper towel, season with salt and pepper. Dredge through the flour to coat, shake off any excess.
- Heat 2 tablespoons of oil into a 12" skillet over medium-high heat until just smoking. Add the chicken and cook until golden brown on both sides, about 10 minutes. Transfer chicken to plate.
- Add remaining 1 tablespoon of oil to the skillet and return to medium-high heat until shimmering. Add the pancetta and mushrooms. Cook until pancetta is crisp and mushrooms are brown, about 10 minutes.
- Stir in garlic and tomato paste. Cook until the tomato paste begins to brown, 1 minute. Stir in Marsala, scraping up any browned bits, and simmer until reduced and slightly syrupy, about 8 minutes.
- Stir in lemon juice and any accumulated chicken juice. Turn heat to low and whisk in butter, one piece at a time. Off heat, stir in parsley and season with salt and pepper. Spoon sauce over chicken before serving.