Memorable Quotes:

“A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect.” — Fernand Point

Chicken Marsala

Golden sautéed chicken breasts are served with a rich Marsala wine sauce filled with crisp pancetta and browned mushrooms. Tomato paste adds depth, while lemon juice and butter balance and enrich the sauce for a particularly flavorful version of classic Chicken Marsala.

Chicken Marsala

Servings: 4
Prep Time: About 20 minutes
Cook Time: About 30 minutes

Ingredients:

  • 4 boneless, skinless chicken breasts, about 5 ounces each
  • 1 cup unbleached all-purpose flour
  • Table salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons vegetable oil
  • 2½ ounces pancetta (about 3 slices), cut into pieces 1 inch long and ⅛ inch wide
  • 8 ounces white mushrooms, sliced (about 2 cups)
  • 1 medium garlic clove, minced (about 1 teaspoon)
  • 1 teaspoon tomato paste
  • 1½ cups sweet Marsala wine
  • 1½ tablespoons fresh lemon juice (from about 1 small lemon)
  • 4 tablespoons unsalted butter, softened and cut into 4 pieces
  • 2 tablespoons chopped fresh parsley

Instructions:

  1. Adjust an oven rack to the lower-middle position. Place a large heatproof dinner plate on the rack and preheat the oven to 200°F.
  2. Heat a 12-inch heavy-bottomed skillet over medium-high heat until very hot, about 3 minutes.
  3. Pat the chicken breasts dry. Place the flour in a shallow baking dish or pie plate.
  4. Season both sides of the chicken with salt and pepper. Working with one piece at a time, coat the chicken with flour and shake off the excess.
  5. Add the vegetable oil to the hot skillet and heat until shimmering.
  6. Arrange the chicken in a single layer and cook until golden brown, about 3 minutes. Turn and cook the second side until golden and the chicken feels firm when gently pressed, about 3 minutes more.
  7. Transfer the chicken to the warm plate in the oven.
  8. Reduce the skillet to low heat and add the pancetta. Cook, stirring occasionally and scraping up the browned bits from the bottom of the pan, until the pancetta is browned and crisp, about 4 minutes.
  9. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate.
  10. Add the mushrooms to the skillet and increase the heat to medium-high. Cook, stirring occasionally and scraping the bottom of the skillet, until the liquid released by the mushrooms evaporates and the mushrooms begin to brown, about 8 minutes.
  11. Add the garlic, tomato paste and cooked pancetta. Cook, stirring constantly, until the tomato paste begins to brown, about 1 minute.
  12. Remove the skillet from the heat and add the Marsala.
  13. Return the skillet to high heat and simmer vigorously, scraping up the browned bits from the bottom, until the sauce becomes slightly syrupy and is reduced to approximately 1¼ cups, about 5 minutes.
  14. Remove from the heat. Stir in the lemon juice and any juices that have accumulated on the plate with the chicken.
  15. Whisk in the softened butter 1 tablespoon at a time until the sauce is smooth and glossy.
  16. Season with salt and pepper to taste and stir in the parsley.
  17. Spoon the mushroom-Marsala sauce over the warm chicken and serve immediately.

Tip: Add the Marsala with the skillet off the heat, as directed, before returning it to the burner. Also, add the butter after removing the finished sauce from the heat; whisking it in gradually gives the sauce its silky texture and glossy finish.

Source: Cook’s Illustrated, May 2000