CHICKEN MARSALA ALA AMERICA KITCHEN

l cup flour
4 boneless skinless chicken breasts (5-6 oz. each) fat trimmed
s&p
2 tbsps. vdggie oil
2-l/2 oz. pancetta (about 3 slices) cut into pieces l” long and l/8″ wide
8 oz. mushrooms sliced (about 2 cups)
l med clove garlic minced
l tsp. tomato pasta
l-l/2 cups sweet marsala
l-l/2 tbsps. juice from o small lemon
4 tbsps. butter cut into 4 pieces
2 tbsps. fresh parsley leaves minced
Heat l2″ sk9illet over med high heat until very hot (you can hold you hand 2″ above pan surface for 3/4 seconds) about 3 mins. Meanwhile palce flour in shallow baking dish or pie plate. Pat chicken breasts dry. Season both sides with s&p. working one piecee at a time coat both sides with flour – shake off excess; set aside. Add oil to hot skillet and heatuntil shimmering., Place cutlets in single layer in skillet and cook until golden brown, about 3 mins. Using tongs flip cutlets and cook on second side until golden brown and meat feels firm when pressed with finger, aobut 3 mins longer. Transfer to heated plate and return to 200 oven. Return skillet to low heat and add pancetta; saute stirring and scraping pan bottom to loosen browned bits until brown and crisp, about 4 mins,. With slotted spoon transfer to apper towel plate. Add mushroomns and increase heat to med high; saute stirring and craping pan bottom until liquid released evaporates and mushrooms begin to brown, about 8 mins. Add garlic, tomato pasta and cooked pancetta; saute while sgtirring until tomato paste begins to brown about l min. 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 l-l/4 cups about 5 mins. Off heat add lemon juice and any juices from chicken; whisk in butter l tbsps., at a time. Season with s&p and stir in chopped parsley. Pour sauce over chicne and serve immediatley. Serves 4 America’s Test Kitchen