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Chicken Marsala

CarolynCarolyn Warford

This one is from Americas Test Kitchen


  • 4 boneless, skinless chicken breasts (5-6 oz each), fat trimmed
  • 1 c. unbleached all-purpose flour
  • salt and ground black pepper
  • 2 Tbsp oil
  • 2 1/2 oz. (about 3 slices) pancetta, cut into 1 by 1/8 in. pieces
  • 8 oz. white mushrooms, sliced (about 2 c.)
  • 1 medium garlic cloves, minced or pressed
  • 1 tsp tomato paste
  • 1 1/2 c. Marsala (I only like dry, the recipe calls for sweet)
  • 1 1/2 Tbsp juice from lemon
  • 4 Tbsp unsalted butter, cut into 4 pieces
  • 2 Tbsp minced fresh parsley leaves
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