They Brought Dinner {Chicken Marsala}

Once upon a time there was a young couple living in New York City.  They had just welcomed a spirited baby boy into their lives and they were overwhelmed, tired, excited, and hungry.  A coworker of the husband, and his wife, provided a welcomed treat by bringing dinner to this famished couple.  This meal included salad, bread, Chicken Marsala, and decadent maple blondies.

I -  I mean - the new mom, didn't even know that she liked mushrooms until she devoured this fabulous meal.  When the young couple could function coherently the new mom learned the recipe came from Emeril Lagasse and she got cooking.

Now we all now everything is better with pork.  A little addition of pancetta and we have a dish worthy to share.

Chicken Marsala

1/2 Cup Flour
2 Tbsp. Emeril's Essence
2 (6 to 8-ounce) Boneless, skinless chicken breasts, cut in halves and pounded thin
1 Tbsp. Olive Oil
4 Tbsp. Butter
4 Oz. Pancetta, diced
3 Cups Sliced Mushrooms (I used Baby Bella, White Button, and Cremini)
3/4 Cup Marsala
1 Tbsp. Chicken Stock
1 Tsp. Corn Starch (if desired)
Salt & Pepper to Taste

In a shallow bowl or plate combine the flour and seasoning and stire to combine.  Quicky dredge the chicken in the flour, shaking to remove any extra.

Heat the oil in a large skillet (I use a dutch oven) over medium-high heat until very hot.  Add 1 tablesppon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side.  Transfer to a place and set aside.  Add 1 tablesppon of teh remaining butter and add the pancetta.  Cook for 3-4 minutes until frangrant and a little crisp.  Add the mushrooms and cook, stirring frequently until the mushrooms are golden brown around the edges and have given off their liquid.  Add the Marsala wine and bring to a boil, scraping and brown goodness from the bottom.  When the liquid has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly.*  Lower the heat to medium and return the chicken to the pan.  Continue to cook until sauce has thickened and chicken has been cooked through.  About 5 to 6 minutes.  Swirl in remaining butter, add salt and pepper, and serve with prepared pasta or rice.


*  I often make a slurry out of the chicken stock and corn starch.  Just mix in the corn starch into the stock before pouring it into the dish.  This will give you more of a gravy type sauce for your meal.