Chicken Marsala

The sauce is to die for! Be sure to use a dry marsala wine (not semi-sweet or sweet) for a perfect savory sauce. It felt a little strange to strain out and discard the porcini mushrooms, but they did release all their flavor so it’s worth using them. I served with roasted brussels sprouts. Makes 4 generous servings.

Recipe

2-1/4 c. dry marsala wine, divided
1 oz. dry porcini mushrooms, rinsed
4 tsp. unflavored gelatin
2 c. chicken broth
2 large boneless skinless chicken breasts, cut in half horizontally, pounded to 1/2-inch thick (see instructions below)
2 tsp. Kosher salt
1/2 tsp. black pepper
3/4 c. flour
2 T. + 1 tsp. vegetable oil, divided
2 oz. pancetta, cubed
1 lb. crimini mushrooms, thinly sliced
1 shallot, minced
1 T. tomato paste
1 garlic clove, minced
2 tsp. lemon juice
1 tsp. fresh oregano, chopped
3 T. unsalted butter
1/4 c. fresh parsley, chopped

In a medium saucepan add 2 c. dry marsala wine, the porcini mushrooms and gelatin. Stir well. Bring to a boil over high heat, then reduce heat a little to medium-high and reduce mixture by half, about 10 minutes. Pour through a fine mesh strainer and discard the solids.

To the saucepan add the chicken broth and reduced marsala liquid. Mix and bring to a boil, then turn heat down to medium-high and reduce mixture to 1-1/2 c., 10-15 minutes. Set aside.

For the chicken, America’s Test Kitchen had a good trick. They cut each breast almost in half so the thin end is cut off. Then cut the thicker half in half horizontally so both pieces are closer to an even thickness. If any thicker, pound a little so all are an even 1/2-inch thickness. This way you end up with six pieces. Put in a bowl and season with 2 tsp. Kosher salt and 1/2 tsp. black pepper and toss until coated.

Dredge the chicken in the flour, shaking off the excess. Heat 2 T. vegetable oil in a large sauté pan over medium-high heat until the oil starts to smoke. Turn the heat down to medium and sauté the cutlets (in two batches if necessary) for 1-2 minutes on the first side until lightly golden brown, then turn over and cook 2-3 minutes. Place on a rack and set aside.

Turn heat to medium low and add the pancetta. Cook 4 minutes until crispy. Add the mushrooms to the pan and turn up heat to medium-high and cook for 8 minutes. Remove the mushrooms and pancetta to a bowl with a slotted spoon and set aside.

Still over medium-high eat, add 1 tsp. vegetable oil to the skillet and the shallot and cook 1 minute until it starts to soften. Add the tomato paste and garlic, stirring with a wooden spoon, mashing the tomato paste, and cook 1 minute. Add the reduced marsala mixture plus 1/4 c. more dry marsala, the lemon juice and oregano. As it’s coming to a simmer, crank the heat up and add the chicken cutlets to the sauce. Bring up to a full simmer and let it cook for 3 minutes, flipping the cutlets over halfway through. Using tongs, remove chicken to a serving platter.

To the sauce in the pan off heat, add the butter and whisk in vigorously. Stir in the parsley and mushroom/pancetta mixture. Spoon the sauce over the chicken and serve.