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Chicken Marsala

CarolynCarolyn Warford

This one is from Americas Test Kitchen

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  • 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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  • 1

    -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.

  • 2

    -Pat the chicken breasts dry.

  • 3

    -Place flour in a shallow baking dish or pie plate.

  • 4

    -Season both sides of chicken with salt and pepper.

  • 5

    -Working with one at a time, coat both side of chicken with flour.

  • 6

    -Lift the breast from the tapered end and shake to remove excess flour and set aside.

  • 7

    -Meanwhile, heat the oil in a large 12-in heavy-bottomed skillet over medium-high heat until shimmering.

  • 8

    -Place the floured chicken in a single layer in the skillet and cook until golden brown, about 5 minutes.

  • 9

    -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).

  • 10

    -Transfer chicken to the heated plate and return plate to the oven.

  • 11

    -Return the skillet to low heat and add the pancetta.

  • 12

    -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.

  • 13

    -With a slotted spoon, transfer the pancetta to paper towels to drain.

  • 14

    -Add the mushrooms to the pan and increase the heat to medium-high.

  • 15

    -Sauté, stirring occasionally and scraping pan bottom, until the liquid released by the mushrooms evaporates and the mushrooms begin to brown, about 8 min.

  • 16

    -Add the garlic, tomato paste, and cooked pancetta and cook, stirring constantly, until the tomato paste begins to brown, about 1 min.

  • 17

    -Off the heat, add the Marsala.

  • 18

    -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.

  • 19

    -Off the heat, add the lemon juice and accumulated juices from the chicken.

  • 20

    -Whisk in the butter, one Tbsp at a time, until incorporated.

  • 21

    -Stir in the parsley and season with salt and pepper to taste.

  • 22

    -Pour the sauce over the chicken and serve immediately.

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