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This one is from Americas Test Kitchen
-Adjust an oven rack to the lower-middle position on the over, place a heatproof plate on the rack, and heat the oven to 200 degrees.
-Pat the chicken breasts dry.
-Place flour in a shallow baking dish or pie plate.
-Season both sides of chicken with salt and pepper.
-Working with one at a time, coat both side of chicken with flour.
-Lift the breast from the tapered end and shake to remove excess flour and set aside.
-Meanwhile, heat the oil in a large 12-in heavy-bottomed skillet over medium-high heat until shimmering.
-Place the floured chicken in a single layer in the skillet and cook until golden brown, about 5 minutes.
-Using tongs, turn the cutlets and cook on the second side until golden brown and the meat feels firm when pressed with a finger, about 5 min longer).
-Transfer chicken to the heated plate and return plate to the oven.
-Return the skillet to low heat and add the pancetta.
-Sauté, stirring occasionally and scraping the pan bottom with a wooden spoon to loosen the browned bits, until the pancetta is browned and crisp, about 4 min.
-With a slotted spoon, transfer the pancetta to paper towels to drain.
-Add the mushrooms to the pan and increase the heat to medium-high.
-Sauté, stirring occasionally and scraping pan bottom, until the liquid released by the mushrooms evaporates and the mushrooms begin to brown, about 8 min.
-Add the garlic, tomato paste, and cooked pancetta and cook, stirring constantly, until the tomato paste begins to brown, about 1 min.
-Off the heat, add the Marsala.
-Return the pan to high heat and simmer vigorously, scraping browned bits from the pan bottom, until the sauce is slightly syrupy and reduced, about 5 min.
-Off the heat, add the lemon juice and accumulated juices from the chicken.
-Whisk in the butter, one Tbsp at a time, until incorporated.
-Stir in the parsley and season with salt and pepper to taste.
-Pour the sauce over the chicken and serve immediately.
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