This is an easy and flavorful Chicken Marsala that comes together in one pan in less than 30 minutes.
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup flour
- 1/4 cup Nocellara del Belice Italian Extra Virgin Olive Oil
- 4 ounces pancetta, cut into pieces
- 8 ounces cremini mushrooms, sliced
- 1 garlic clove, grated
- 1 tablespoon tomato paste
- 1 1/2 cup Marsala wine
- 1/2 lemon, juiced
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
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Pound the chicken breast with a meat mallet until 1/4 inch thick. Season with salt and pepper then dredge in flour.
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Heat 2 tablespoons oil in a skillet over medium-high heat. Place chicken in the skillet, working in batches if there isn’t enough room, and cook about 5 minutes per side until browned and cooked through. Transfer to a platter and tent loosely with foil.
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Add the pancetta to the skillet and cook for 5 minutes. Add the mushrooms and cook until browned, about 8 minutes. Add the garlic and tomato paste and cook for 1 minute.
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Off the heat stir in the Marsala, then return to high heat and simmer until the sauce is slightly thickened, about 5 minutes. Turn the heat to low and stir in the lemon juice and butter, then add the chicken back in.
Takes 30 minutes
Serves 4
