We all plan to start the new year out fresh, organized, and healthy. I had a list a mile long of things I wanted to start, continue, or finish; but nothing happened. We got back from Maui and I was in this rut that I'm still trying to pull myself out of. I don't know if its winter or what, enough is enough. I've had pictures to edit for a few blog posts that have been just sitting there. Content to organize, all of it collecting dust. This morning I pulled myself out of bed with a mission to get back into the swing of things. Hopefully I can keep on track with these 2014 resolutions...are you still doing your resolutions?
In the month of December I hardly made it into the kitchen, with so many parties and events going on it just didn't happen. I was so excited to actually get back and cook my butt off. So many recipes to try and test, its hard to pick which one first. I've been wanting to make Chicken Marsala for some time now. Liam loves Chicken Piccata so I had a feeling he would enjoy this recipe too, and was I right. He didn't care for the mushrooms, but the sweet sauce was right up his alley.
Next comes the amazing sauce...
Saute pancetta in pan till crisp, about 5 minutes. Remove with slotted spoon, reserving any fat.
Next add mushrooms until brown, about 5-8 minutes. Scraping up and brown bits.
Add garlic and parsley, cook for another 1 minute.
Add tomato paste and Marsala wine and cook down for about 8 minutes. Remove from heat add lemon juice, and whisk in butter.
Pour sauce over chicken and enjoy.
4 Boneless Skinless Chicken Breasts, butterflied (total of 8 pieces)
1 Cup Flour
Salt and Pepper
1/4 Cup Canola Oil
3 ounces Pancetta, sliced thin and cut into small pieces
8 ounces White Button Mushrooms, sliced
1 teaspoon Tomato Paste
1 1/2 Cups Marsala Wine
4 teaspoons Fresh Lemon Juice
4 Tablespoons Butter, cubed and chilled
2 Tablespoons Fresh Parsley, Chopped
Preheat oven to 200º F.
Heat oil on Medium high.
Prepare chicken breast by seasoning with salt and pepper and dredging through flour; shaking off excess.
Pan fry for about 3 minutes on each side, until cooked through.
Remove and place in oven safe dish that has been lined with paper towels. Place in oven while preparing sauce.
In same pan saute pancetta for about 5 minutes until crisp, on medium. Remove with slotted spoon reserving fat left behind.
Add mushrooms and cook for 5-8 minutes, until starting to brown.
Add garlic and parsley, cook for another minute.
Add tomato paste and Marsala Wine and reduce for about 8 minutes on medium high heat.
Take off heat and add lemon juice and whisk in butter.
Pour sauce over chicken and serve immediately.