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Tuesday, January 25, 2011


Chicken Marsala

1/4 lb (115 g) pancetta OR bacon, chopped
1/2 cup (125 mL) flour
Salt and pepper, to taste
4 skinless, boneless chicken breast halves, butterflied and pounded to uniform 1/4-inch (5-mm) thickness
6 tbsp (90 mL) butter, divided
1 lb (450 g) sliced mushrooms
1 clove garlic, finely chopped
1/2 cup (125 mL) Marsala wine
1 cup (250 mL) veal or beef broth
1/4 cup (60 mL) whipping cream
2 tbsp (30 mL) chopped fresh parsley


1. In a large skillet, cook the pancetta or bacon until crisp. Transfer it to a plate lined with paper towels. Do not wipe out the pan.

2. In a shallow bowl, stir together the flour, salt, and pepper. Dip the breasts to coat them. Pat off excess flour.

3. Return skillet to the heat. Add 2 tbsp (30 mL) butter. When it foams, add half of the chicken pieces and cook, turning often, until they are browned. Transfer the chicken to a plate and keep warm.

4. Add 2 tbsp (30 mL) butter to the pan and brown the remaining breasts.

5. Melt the remaining butter in the skillet. Add the mushrooms, salt and pepper. Cook, stirring often until the mushrooms release their liquid. Turn up the heat and cook, stirring constantly, until the liquid is almost gone.

6. Add the garlic and pancetta or bacon to the pan and stir for 1 minute.

7. Add the wine (flame)and bring the liquid to a boil. Reduce the liquid to 1/4 cup (60 mL). Add the broth and return to a boil. Let the mixture simmer for 2 minutes. Stir in the cream and cook until the mixture returns to a boil. Taste for seasoning.

8. Return the chicken to the pan and cook until hot. Sprinkle with parsley and serve at once.

Notes: Chicken Marsala is traditionally served over the wide egg noodle called papardella. Also for those who don't care for wine or alcohol you may substitute unfiltered apple juice in this recipe.

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