Recipe: Chicken Marsala
- 4 boneless, skinless chicken cutlets
- 1 cup unbleached all-purpose flour
- Kosher salt
- Fresh ground black pepper
- 2 Tbs vegetable oil
- 2 1/2 oz pancetta, small diced
- 8 ounces white mushrooms, sliced
- 1 medium clove garlic, minced
- 1 tsp tomato paste
- 1 1/2 cups sweet Marsala wine
- 1 1/2 Tbs fresh lemon juice
- 4 Tbs unsalted butter cut into 4 pieces, softened
- 2 Tbs chopped fresh parsley leaves
Preheat the oven to 200 degrees with a sheet pan warming in oven
Rinse and pat dry the chicken cutlets with paper towels. Season both sides of the cutlets with kosher salt and fresh ground pepper and set aside. In a shallow dish add the flour and set aside. Take one seasoned cutlet at a time and coat in the flour; shake off the excess flour and repeat with the remaining cutlets.
Add 2 Tbs of vegetable oil to a large 12 inch skillet and heat over medium high heat until it is very hot and the oil is shimmering. Once the pan is hot add the lightly floured cutlets in a single layer and cook until golden brown. Cook the cutlets about 4 minutes per side and the cutlet is firm and cooked through. Transfer the cutlets to the sheet pan warming in the oven. Leave the cutlets in the warm oven while preparing the Marsala sauce.
In the same skillet add the small diced pancetta and sauté until brown and crisp. While the pancetta is crisping use a wooden spoon to scrape the brown bits from the pan. Once the pancetta is crisped use a slotted spoon and transfer the pancetta to a plate lined with paper towel to drain. Add the sliced mushrooms to the same pan and increase the heat to medium high and sauté the mushrooms for 8-10 minutes until the mushrooms are caramelized. Add the garlic, tomato paste and return the crisp pancetta back into the pan with the caramelized mushrooms and cook for 1 minute stirring often to lightly brown the tomato paste and to keep the garlic moving in the hot pan. Turn off the heat, add the Marsala wine and turn the heat back on to high heat. Stir constantly to scrape all the brown bits from the pan and reduce the sauce for about 5 minutes in total until the sauce is syrupy and reduced to about 1 ¼ cup.
Remove the cutlets from the oven and transfer to a warm serving plate. Pour any accumulated juices from the sheet pan to sauce and gently whisk in sauce. Turn the heat off and add the lemon juice and whisk in the butter one tablespoon at a time. Stir in the chopped parsley and pour the sauce over the cutlets.
*Note:I like to serve Chicken Marsala over sliced roasted potatoes seasoned with salted and pepper
Culinary tradition: Italian
Recipe adapted from America’s Test Kitchen http://www.americastestkitchen.com/
Copyright © Andicakes 2010.
Recipe by yumm yumm yumm.
Microformatting by hRecipe.