Chicken Marsala

• servings: 4 servings
• total time: 45 minutes

Ingredients

2 tablespoons neutral oil, such as vegetable or peanut, plus more as needed

2 ounces diced pancetta

4 chicken cutlets (about 1 pound total; see Notes)

Fine salt

Freshly ground black pepper

1/4 cup all-purpose flour

8 ounces sliced button mushrooms

1 medium shallot, thinly sliced

1 teaspoon chopped fresh thyme leaves

1 cup marsala wine, preferably dry

1/2 cup no-salt-added or low-sodium chicken broth or stock

2 tablespoons cold unsalted butter, cut into pieces

1 tablespoon fresh lemon juice, plus more to taste

Chopped fresh flat-leaf parsley leaves, for serving

Directions

In a large (12-inch) heavy-bottomed skillet over medium-high heat, add the oil and pancetta, and cook, stirring occasionally, until the pancetta renders its fat and browns, 3 to 4 minutes. Using a slotted spoon, transfer the pancetta to a small bowl, leaving the fat in the skillet.

While the pancetta cooks, pat the chicken dry and lightly sprinkle both sides with salt and pepper. Put the flour in a wide, shallow bowl or pie dish, and set a large plate and serving platter nearby. Working with one piece at a time, dredge the chicken in the flour, shaking off excess. Transfer the dredged chicken to the prepared plate, and repeat with the remaining cutlets. Working in batches, if needed, fry the chicken until golden brown on each side, about 2 minutes per side. Transfer the chicken to the platter, loosely tent with foil to keep warm, and repeat with the remaining chicken, if needed.

Add the mushrooms to the skillet and cook, stirring occasionally, until they have released their liquid and started to brown, 5 to 7 minutes. Add the shallot and thyme, and season to taste with salt and pepper. Cook, stirring occasionally and adding more oil if the pan is dry, until the shallots start to soften, about 2 minutes.

Return the pancetta to the pan, and add the marsala and chicken broth or stock, scraping up any browned bits at the bottom of the skillet. Cook, stirring occasionally, until reduced by about half, about 7 minutes.

Reduce the heat to medium and add the butter, a couple of pieces at a time, stirring constantly until the sauce emulsifies and thickens slightly, about 2 minutes. Stir in the lemon juice. Taste, and season with salt, pepper and more lemon juice, as desired. Return the chicken to the pan, spooning the sauce over the cutlets, and heat until warmed through, 1 to 2 minutes. Transfer the chicken and sauce to the serving platter, sprinkle with parsley and serve hot.

Nutrition

• Serving Size: Per serving (1 chicken c
• Calories: 383
• Total Fat: 22 g
• Saturated Fat: 9 g
• Cholesterol: 91 mg
• Sodium: 803 mg
• Total Carbohydrate: 16 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 31 g