Chicken Marsala Mushroom Pan (Print Version)

Golden chicken cutlets, sautéed mushrooms, and Marsala wine sauce come together for a classic Italian-American meal.

# Ingredients:

01 - 1.5 lbs chicken breast cutlets, skinless and boneless, pounded to 0.25-inch thick
02 - 4 tablespoons all-purpose flour, for dredging
03 - Salt, to taste
04 - Freshly ground black pepper, to taste
05 - 4 tablespoons extra-virgin olive oil, plus more as needed
06 - 4 oz Pancetta, chopped medium
07 - 1 onion, chopped
08 - 8 oz brown mushrooms, sliced
09 - 3 cloves garlic, minced

→ For the sauce

10 - 1 tablespoon all-purpose flour
11 - 0.75 cup sweet Marsala wine
12 - 0.75 cup chicken stock
13 - 2 tablespoons unsalted butter
14 - Flat-leaf parsley, chopped, for garnish

# Directions:

01 - Remove the chicken from the fridge 20-30 minutes before cooking and season well with salt. Let come to room temperature.
02 - Heat the oil over medium-high heat in a large frying pan. Dredge chicken pieces in seasoned flour, shake off excess, and fry until golden on both sides. Do this in batches to avoid overcrowding. Remove chicken to a platter and keep warm.
03 - Lower the heat to medium and add Pancetta to the same pan. Cook until crisp, then remove with a slotted spoon onto paper towels.
04 - Add onions to the pan and cook until softened. Add mushrooms and saute until browned and their moisture has evaporated. Add garlic and cook for an additional minute. Season with salt and pepper, and coat vegetables in 1 tablespoon of flour.
05 - Raise heat to high and add Marsala wine, bringing it to a boil. Cook for 1 minute to cook out the alcohol. Add chicken stock and simmer for 3 minutes to thicken slightly.
06 - Stir in butter and parsley. Return chicken and Pancetta to the pan and simmer for 1-2 minutes until heated through. Taste and adjust seasoning with salt, if needed.

# Notes:

01 - Do not overcrowd the pan during frying, as it causes the chicken to steam instead of fry.
02 - Using enough oil ensures a golden, crispy crust on the chicken.
03 - For a creamier sauce, add 0.5 cup of heavy cream when adding stock to the pan.
04 - If the Pancetta releases excessive fat, drain all but 1 tablespoon before proceeding.

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