Creamy Chicken Marsala with Mushrooms
Chicken Marsala featuring a creamy mushroom sauce.
Ingredients
- 1 tbsp. extra virgin olive oil
- ¼ pound pancetta, thinly sliced, and chopped
- 3 tbsp. unsalted butter
- 1 shallot, minced
- 1 pound cremini mushrooms, wiped clean and sliced
- 3 tbsp. vegetable oil
- 2 boneless, skinless chicken breasts, butterflied and pounded thinly, and cut into four cutlets
- ½ cup all purpose flour
- ½ tsp. each kosher salt and black pepper
- 2 tsp. each tomato paste and minced garlic
- 1¼ cups sweet Marsala wine
- ¼ cup heavy cream
- 1 tbsp. each lemon juice and chopped parsley
Instructions
- Heat a large cast iron skillet on medium heat and add the olive oil. Cook the pancetta until crisp and then remove it to a plate.
- Add the butter and cook the shallot on medium heat until tender. Add the mushrooms and cook until browned and all the liquid has evaporated. Remove from the pan and cover to keep warm.
- Now add the vegetable oil to the pan. Sprinkle the chicken with half the salt and pepper and then dredge it in the flour. Cook half the chicken on medium heat in the oil on both sides until it's brown and cooked through. Repeat with the rest of the chicken. Remove it to a serving platter and cover to keep warm.
- To the pan add the tomato paste and garlic and cook for one minute. Remove the pan from the heat. Add the Marsala, put the pan back on the heat, and simmer until it's reduced by half. While it simmers, scrape the bottom of the pan. Stir in the cream and simmer for five minutes on low heat. Add the rest of the salt and pepper, and the lemon juice and parsley. Also, add the pancetta, mushrooms, and chicken back to the pan. Cook for one minute and then serve.
Nutrition
Calories: 520kcal
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