Chicken Marsala

Chicken Marsala

Chicken Marsala

Chicken Marsala2

This has been a really fun week at our house.  Last night, we made Chicken Marsala with our twenty something year old son and his friends.  I thought this would be the perfect time to try out a new recipe .  * It was from, *  The America’s Test Kitchen Family Cookbook , and I have to say it was totally fabulous.  Everyone loved it.  This recipe relies on sweet Marsala to create a delicious pan sauce that isn’t diluted by, the often used, addition of chicken stock. The sauce has a generous amount of sliced mushrooms and pancetta.  It was absolutely perfect.  We’re fighting over the few left overs for lunch.  They all may be stronger than me but I’m a heck of a lot feistier!  LOL.

Ingredients

  • 1/2 Cup - All Purpose Flour
  • 4-6-8 Ounces Each - Chicken Breast Halves, Boneless and Skinless
  • To Taste - Salt
  • To Taste - Black Pepper
  • 3 Tablespoons - Olive Oil
  • 4 Ounces - Pancetta, Finely Chopped
  • 8 Ounces - White Button Mushrooms, Thinly Sliced
  • 2 - Cloves, Garlic, Minced
  • 1 Tablespoon - Tomato Paste
  • 1 3/4 Cup - Sweet Marsala (NOT Dry)
  • 1 1/2 Tablespoons - Fresh Lemon Juice
  • 3 Tablespoons - Unsalted Butter, Chilled and Cut into 3 Pieces
  • 2 Tablespoons - Flat Leaf Parsley, Finely Chopped
Read the whole recipe on Gonna Want Seconds