Chicken Marsala

Here is a simple, quick dinner that tastes like it took much longer.

I generally like to pair it with garlic mashed potatoes and french string beans, but hey, you’ve got to use what’s on hand. Corn on the cob and Caesar salad worked just fine. I also didn’t have as many mushrooms as I thought! I JUST purchased 3 packages of mushrooms, and two of the three were bad. What a pain! But, it worked out anyway. Gotta go with the flow.

INGREDIENTS

2-4 Boneless skinless chicken breasts

1/4-1/2 c. flour

Kosher salt and pepper

Olive oil

6-8 oz.Pancetta cubes (whatever size the package is works) or you can use proscuitto.

1 lb. Baby Bella mushrooms, thickly sliced

1/2-3/4 c. Marsala wine

1/2-3/4 c. Chicken stock

2-3 T. butter

Italian parsley, chopped for garnish

TO PREPARE

Pound chicken breasts until about 1/4-1/2 inch thick. Dredge in flour. Lightly season with salt and pepper.

Heat oil in large skillet until hot.

Cook chicken about 5 minutes on each side until golden. Remove chicken, keep warm.

In the same skillet, add the pancetta, cook until browned. Add the mushrooms, and if needed, a little of the butter. Cook until soft, and there’s not much moisture left in the pan. Add the marsala, mix well. Add the Chicken stock, stirring to incorporate all, and cook until reduced, leaving a somewhat thick sauce. Add the remaining butter, mix, and return the chicken to the pan nestled into the sauce and mushrooms. Gently simmer to reheat and fully cook the chicken, about 5 minutes.

Serve chicken breast with mushroom sauce on top and garnish with parsley.