Chicken Marsala

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 olive oil

• 4 ounce pancetta, cut into pieces

• 8 ounces white mushrooms, sliced

• 1 garlic clove, grated

• 1 tablespoon tomato paste

• 1 1/2 cup Marsala wine

• 1/2 lemon, juiced

• 2 tablespoons butter

Instructions

1. Pound the chicken breast with a meat mallet until 1/4 inch thick. Season with salt and pepper then dredge in flour.

2. 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.

3. 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.

4. 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