The Best Chicken Marsala

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 6 boneless skinless chicken breasts, pounded
• 1/2 cup flour
• 2 tablespoons vegetable oil
• 1 tablespoon olive oil
• 24 ounces 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

Recipe

• 1 place large heatproof plate in oven and heat to 200 degrees.
• 2 season chicken with pepper and dredge in flour.
• 3 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.
• 4 return skillet to low heat and add pancetta. saute for 5 minutes. remove pancetta from skillet and set aside.
• 5 add olive oil to skillet. increase heat to medium high and add mushrooms. saute about 8 minutes.
• 6 add garlic, tomato paste, and reserved pancetta. stir constantly about 1 minute.
• 7 add marsala and lemon juice. increase to high heat and simmer for 5 minutes.
• 8 reduce heat to medium, add cornstarch, and stir vigorously until dissolved. whisk in butter and parsley.
• 9 return chicken to skillet and simmer for 1 minute each side.