Chicken Marsala

Chicken marsala is a meal I always order at any Italian restaurant.  However, because of the whole issue of marsala wine being one of the main ingredients...I never have made it at home.  Well, low and behold, our local grocery store sells marsala wine in the vinegar section and for some reason, I don't feel like I'm buying alcohol when I buy it and therefore can justify the purchase.

This meal rocks my world.  It's such comfort food and always takes me to my happy place. This meal is not only delicious when you make it fresh, it is also fabulous when frozen and eaten later.  I love to double it and then freeze half so I can enjoy the deliciousness twice!!  Serve with it mashed potatoes to soak up all that gravy goodness :)

4 boneless skinless chicken breasts
1 cup flour
salt and pepper
1/4 c vegetable oil
2 1/2 oz pancetta, cut into pieces 1in long and 1/8in wide
8oz mushrooms, trimmed and sliced thin
1 garlic clove, minced
1tsp tomato paste
1 1/2 c marsala wine
4 1/2tsp lemon juice
4tbsp butter, cut into 4 pieces and chilled
2tbsp chopped fresh parsley

Adjust oven rack to the middle position and heat oven to 200 degrees.  Place flour in a shallow dish or pie plate.  Pat chicken dry with paper towel and season with salt and pepper. dredge each piece of chicken in flour mixture, making sure to shake off the excess, and transfer to a large plate.

Heat 2tbsp oil in a 12in skillet over medium-high heat until shimmering.  Place the chicken into the skillet and cook until golden brown on first side, about 3 minutes.  Flip the cutlets, reduce heat to medium, and cook until no longer pink and lightly browned on second side, about 2 minutes longer.  Transfer to an oven safe plate.  Tent loosely with foil and transfer to an oven to keep warm while making the sauce.

Cook the pancetta in now-empty skillet over low heat, stirring occasionally and scraping up any browned bits, until crisp, about 5 minutes.  Remove pancetta with slotted spoon and transfer to paper towel lined plate.  Add mushrooms to skillet, increase heat to medium-high and cook stirring occasionally, until softened and lightly browned, about 8 minutes.  Stir in garlic and tomato paste, and crisp pancetta and cook until tomato paste begins to brown, about 1 minute.  Off heat stir in marsala, scraping any browned bits.  Return to high heat, bring to a vigorous simmer, and cook stirring occasionally, until sauce is thickened and measures 1 1/4 cups, about 5 minutes.  Off heat, stir in lemon juice and any accumulated chicken juices.  Whisk in butter, 1 piece at a time.  Stir in parsley and season with salt and pepper to taste.  Pour sauce over chicken and serve immediately.