Chicken Marsala
Serves 4
Our wine of choice for this dish is Sweet Marsala Fine, an imported wine that gives the sauce body, soft edges, and a smooth finish.
1 cup all-purpose flour
4 boneless, skinless chicken breasts (5 to 6 ounces each), fat trimmed
Salt and ground black pepper
2 tablespoons vegetable oil
2 1/2 ounces pancetta (about 3 slices), cut into pieces 1 inch long and 1/8 inch wide
8 ounces white mushrooms, sliced (about 2 cups)
1 medium clove garlic, minced (about 1 teaspoon)
1 teaspoon tomato paste
1 1/2 cups sweet Marsala
1 1/2 tablespoons juice from 1 small lemon
4 tablespoons unsalted butter, cut into 4 pieces
2 tablespoons minced fresh parsley leaves
1. Adjust oven rack to lower-middle position, place large heatproof dinner plate on oven rack, and heat oven to 200 degrees. Heat 12-inch heavy-bottomed skillet over medium-high heat until very hot (you can hold your hand 2 inches above pan surface for 3 to 4 seconds), about 3 minutes. Meanwhile, place flour in shallow baking dish or pie plate. Pat chicken breasts dry. Season both sides of breasts with salt and pepper; working one piece at a time, coat both sides with flour. Lift breast from tapered end and shake to remove excess flour; set aside. Add oil to hot skillet and heat until shimmering. Place floured cutlets in single layer in skillet and cook until golden brown, about 3 minutes. Using tongs, flip cutlets and cook on second side until golden brown and meat feels firm when pressed with finger, about 3 minutes longer. Transfer chicken to heated plate and return plate to oven.
2. Return skillet to low heat and add pancetta; sauté, stirring occasionally and scraping pan bottom to loosen browned bits until pancetta is brown and crisp, about 4 minutes. With slotted spoon, transfer pancetta to paper towel–lined plate. Add mushrooms and increase heat to medium-high; sauté, stirring occasionally and scraping pan bottom, until liquid released by mushrooms evaporates and mushrooms begin to brown, about 8 minutes. Add garlic, tomato paste, and cooked pancetta; sauté while stirring until tomato paste begins to brown, about 1 minute. Off heat, add Marsala; return pan to high heat and simmer vigorously, scraping browned bits from pan bottom, until sauce is slightly syrupy and reduced to about 1¼ cups, about 5 minutes. Off heat, add lemon juice and any accumulated juices from chicken; whisk in butter 1 tablespoon at a time. Season to taste with salt and pepper, and stir in parsley. Pour sauce over chicken and serve immediately.
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