posted
Serves 4 Our wine of choice for this dish is Sweet Marsala Fine, an imported wine that gives the sauce body, soft edges, and a smooth finish.
1 cup all-purpose flour 4 boneless, skinless chicken breasts (5 to 6 ounces each), fat trimmed Salt and ground black pepper 2 tablespoons vegetable oil 2 1/2 ounces pancetta (about 3 slices), cut into pieces 1 inch long and 1/8 inch wide 8 ounces white mushrooms, sliced (about 2 cups) 1 medium clove garlic, minced (about 1 teaspoon) 1 teaspoon tomato paste 1 1/2 cups sweet Marsala 1 1/2 tablespoons juice from 1 small lemon 4 tablespoons unsalted butter, cut into 4 pieces 2 tablespoons minced fresh parsley leaves
1. Adjust oven rack to lower-middle position, place large heatproof dinner plate on oven rack, and heat oven to 200 degrees. Heat 12-inch heavy-bottomed skillet over medium-high heat until very hot (you can hold your hand 2 inches above pan surface for 3 to 4 seconds), about 3 minutes. Meanwhile, place flour in shallow baking dish or pie plate. Pat chicken breasts dry. Season both sides of breasts with salt and pepper; working one piece at a time, coat both sides with flour. Lift breast from tapered end and shake to remove excess flour; set aside. Add oil to hot skillet and heat until shimmering. Place floured cutlets in single layer in skillet and cook until golden brown, about 3 minutes. Using tongs, flip cutlets and cook on second side until golden brown and meat feels firm when pressed with finger, about 3 minutes longer. Transfer chicken to heated plate and return plate to oven.
2. Return skillet to low heat and add pancetta; sauté, stirring occasionally and scraping pan bottom to loosen browned bits until pancetta is brown and crisp, about 4 minutes. With slotted spoon, transfer pancetta to paper towel-lined plate. Add mushrooms and increase heat to medium-high; sauté, stirring occasionally and scraping pan bottom, until liquid released by mushrooms evaporates and mushrooms begin to brown, about 8 minutes. Add garlic, tomato paste, and cooked pancetta; sauté while stirring until tomato paste begins to brown, about 1 minute. Off heat, add Marsala; return pan to high heat and simmer vigorously, scraping browned bits from pan bottom, until sauce is slightly syrupy and reduced to about 1¼ cups, about 5 minutes. Off heat, add lemon juice and any accumulated juices from chicken; whisk in butter 1 tablespoon at a time. Season to taste with salt and pepper, and stir in parsley. Pour sauce over chicken and serve immediately.
Posts: 125 | Registered: Mar 2003
| IP: Logged
This site is optimized for 1028x764 screen resolution and 5th generation browsers or better.
The opinions expressed on this blog are my own and do not necessarily reflect the views of my company, employers, or any other organization which I have a relationship with or associated with.
usr bin geek, usrbingeek.com, #!/usr/bin/geek, Holodeck Corporation, BowlingFans.com, BowlingCommunity.com, BowlSearch.com, Milton Bowling Center are trademarks of Holodeck Corporation. All other trademarks and tradenames are property of their respective owners.
Bashable.org
Printer-friendly view of this topic