Marsala is a sweet Italian wine that gives the sauce a smooth finish. Chicken Marsala is an Italian restaurant menu staple. I can’t believe I never tried it even once!
Heat the oil in the skillet medium-high heat. When the oil is shimmering place the floured cutlets in cooking until golden brown, about 3 minutes each side.
Transfer the chicken to a heated plate in a 200 degree warm oven while you make the sauce.
Marsala sauce: 3 slices of pancetta cut into 1 x 1/4 inch pieces, 8 oz sliced mushrooms, 1 minced garlic clove, 1 tsp tomato paste, 1 1/2 C Marsala wine, 1 1/2 TBSP lemon juice, 4 TBSP butter, 2 TBSP minced parsley
Saute the sliced mushrooms for about 8 minutes on medium-high heat until the liquid released from the mushrooms evaporates. Add the garlic, paste, pancetta about one minute. Remove the pan from heat then add the Marsala wine.
Return the pan to high heat and simmer vigorously until syrupy for about 5 minutes.
Off the heat add the lemon juice then whisk in the butter one pat at a time. Stir in parsley, salt and pepper to taste. Pour the sauce over the chicken and serve one of two ways below.
I personally liked the polenta version better. The chicken breast alone with the sauce felt empty. The polenta gave body to the dish.
All of the Italian Chicken recipes all come from my stand-by, never fail, cookbook The New Best Recipe (2004). The cookbook is from the editors of Cook’s Illustrated home of America’s Test Kitchen.
One Italian Chicken down, Three to go.