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Name: Chicken Marsala
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 3 boneless chicken breasts; 1 cup all-purpose flour; salt; pepper; 1 tsp dried thyme; 1 tsp dried oregano; 1/4 cup oil; 2 1/2 ounces pancetta sliced lardons, or bacon; 8 ounces mushrooms sliced thinly; 1 clove garlic minced; 1 1/2 cups sweet marsala wine; 4 tbsp butter cut into 4 pieces; basil chiffonade

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INGREDIENTS

3 boneless chicken breasts
1 cup all-purpose flour
salt
pepper
1 tsp dried thyme
1 tsp dried oregano
1/4 cup oil
2 1/2 ounces pancetta ; sliced lardons, or bacon
8 ounces mushrooms ; sliced thinly
1 clove garlic ; minced
1 1/2 cups sweet marsala wine
4 tbsp butter ; cut into 4 pieces
basil ; chiffonade

INSTRUCTIONS

[For Chicken]

3 Boneless, skinless chicken breasts

1 Cup all-purpose flour

Salt and pepper

1 Tsp dried thyme

1 Tsp dried oregano

1/4 Cup oil

[For Sauce]

2 1/2 Ounces pancetta, sliced into lardons (or bacon)

8 Ounces mushrooms, sliced thin

1 Clove garlic, minced

1 Tsp tomato paste

1 1/2 Cups sweet Marsala

Lemon Juice

4 Tbsp Butter, cut into 4 pieces

Basil, chiffonade

Instructions:

[For Chicken]

Preheat oven to lowest temperature setting.

Halve chicken breasts horizontally, cover with plastic wrap and pound until 1/4 inch thick.

Pat chicken dry with paper towels, season with salt and pepper.

Whisk flour, oregano, and thyme in a wide bowl and dredge chicken in flour mixture shaking off excess flour and transfer to a large plate.

Heat 2 tbsp of the oil in a 12-inch skillet over medium-high heat, place 3 cutlets in skillet and cook until golden brown (about 3 minutes), flip the cutlets, reduce heat to medium and cook until no longer pink and lightly browned (about 2 minutes), Transfer to oven when done, Wipe out skillet, Repeat with remaining cutlets.

[For Sauce]

Cook pancetta in now empty skillet over medium-low heat until fat has rendered and pancetta is crispy, transfer pancetta to a paper towel lined plate.

Cook mushrooms in fat from pancetta over medium-high heat until browned and soft, add garlic, tomato paste, and pancetta and cook until tomato paste begins to brown, remove pan from heat add Marsala and stir scraping any fond off bottom of pan, return to heat and bring to a vigorous simmer and cook until slightly reduced.

Off-heat, add lemon juice and whisk in butter one piece at a time. Pour sauce over chicken and top with basil, Serve immediately.

Notes: Serve over thin pasta.

NOTES

Notes: Serve over thin pasta.

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Chicken Marsala

3 boneless chicken breasts
1 cup all-purpose flour
 salt
 pepper
1 tsp dried thyme
1 tsp dried oregano
1/4 cup oil
2 1/2 ounces pancetta sliced lardons, or bacon
8 ounces mushrooms sliced thinly
1 clove garlic minced
1 1/2 cups sweet marsala wine
4 tbsp butter cut into 4 pieces
 basil chiffonade

[For Chicken]
	3 Boneless, skinless chicken breasts
	1 Cup all-purpose flour
	Salt and pepper
	1 Tsp dried thyme
	1 Tsp dried oregano
	1/4 Cup oil

[For Sauce]
	2 1/2 Ounces pancetta, sliced into lardons (or bacon)
	8 Ounces mushrooms, sliced thin
	1 Clove garlic, minced
	1 Tsp tomato paste
	1 1/2 Cups sweet Marsala
	Lemon Juice
	4 Tbsp Butter, cut into 4 pieces
	Basil, chiffonade

Instructions:
[For Chicken]
	Preheat oven to lowest temperature setting.
	Halve chicken breasts horizontally, cover with plastic wrap and pound until 1/4 inch thick.
	Pat chicken dry with paper towels, season with salt and pepper.
	Whisk flour, oregano, and thyme in a wide bowl and dredge chicken in flour mixture shaking off excess flour and transfer to a large plate.
	Heat 2 tbsp of the oil in a 12-inch skillet over medium-high heat, place 3 cutlets in skillet and cook until golden brown (about 3 minutes), flip the cutlets, reduce heat to medium and cook until no longer pink and lightly browned (about 2 minutes), Transfer to oven when done, Wipe out skillet, Repeat with remaining cutlets.

[For Sauce]
	Cook pancetta in now empty skillet over medium-low heat until fat has rendered and pancetta is crispy, transfer pancetta to a paper towel lined plate.
	Cook mushrooms in fat from pancetta over medium-high heat until browned and soft, add garlic, tomato paste, and pancetta and cook until tomato paste begins to brown, remove pan from heat add Marsala and stir scraping any fond off bottom of pan, return to heat and bring to a vigorous simmer and cook until slightly reduced.
	Off-heat, add lemon juice and whisk in butter one piece at a time. Pour sauce over chicken and top with basil, Serve immediately.

Notes: Serve over thin pasta.

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Nutrition

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Serving Size: 1 Serving (3766g)
Recipe Makes: 1 Servings

Calories: 6476
Calories from Fat: 2954 (46%)

Amt Per Serving		% DV

	Total Fat 328.2g	438 %
	Saturated Fat 76.2g	381 %
	Monounsaturated Fat 92.9g
	Polyunsanturated Fat 132g
Cholesterol 1844.7mg		568 %
Sodium 5497.9mg		190 %
Potassium 8961.2mg		236 %
Total Carbohydrate 110g		32 %
	Dietary Fiber 7.2g	29 %
	Sugars, other 102.8g
Protein 703.3g		1005 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 6476

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