Chicken Marsala for Two

Name: Chicken Marsala for Two
Yield: Serves 2
Cuisine: Italian
Ingredients: 1/2 cup, unbleached all-purpose flour; 2 , boneless, skinless chicken breasts (6 to 8 ounces each), trimmed, pounded, and patted dry with paper towels; , Salt and ground black pepper; 2 tablespoons, vegetable oil; 1 1/2 ounces, pancetta (2 to 4 slices), cut into pieces 1 inch long and 1/8 inch wide; 4 ounces, white mushrooms, sliced (about 1 cup); 1 small clove, garlic, minced (about 1/2 teaspoon); 1/2 teaspoon, tomato paste; 3/4 cup, marsala wine (sweet); 2 teaspoons, lemon juice from 1 lemon; 2 tablespoons, unsalted butter, cut into 2 pieces, softened; 1 tablespoon, chopped fresh parsley leaves

10 comments

The secret? Use the right pan, lots of heat, sweet Marsala—and no stock.

SERVES2

WHY THIS RECIPE WORKS

When developing our chicken Marsala recipe, we discovered that the classic French method of sautéing the meat, removing it from the pan, and then building a sauce from the browned bits left in the pan proved best. For the sauce for our chic...

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