Also, in my last post I mentioned that this was a specific request from Ashley over at The Uniqueness of Being. Have you been over to her blog yet? It's adorable. That girl has turned into a blogging/photoshop queen practically overnight. She could impress the pants off of anyone with her crafty knowledge. Go check it out. I'm begging you.
Anyways, I owed this meal to Miss Ashley because of that crafty brain of hers. If you haven't eyed them already...there are a few new things on the site now, which wouldn't have been possible without her! To your left are buttons which will link you to my Meal Plan Monday posts, savory posts, sweet posts, and travel posts. Fun right? If you're a fan of them, go tell Ashley how wonderful she is!
Alright, time for the food. Thanks Ashley!
Makes: 4-6 servings Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40-50 minutes
- 4 boneless, skinless chicken breasts
- salt and pepper
- 2 tablespoons olive oil
- 3 ounces pancetta, cut into small cubes
- 8 ounces white mushrooms, quartered
- 1 medium onion, diced
- 1 garlic clove, minced
- 1 teaspoon tomato paste
- 1 1/2 cups sweet marsala wine
- juice from 1 small lemon
- 4 tablespoons unsalted butter, softened
- 2 tablespoons chopped fresh parsley leaves
1. Gather your ingredients.
2. Preheat oven to 200° with a baking sheet inside.
3. Quarter mushrooms.
4. Dice onion and mince garlic clove.
5. Heat a heavy skillet with 2 tablespoons olive oil, until the oil is shimmering.
6. Cut chicken breasts in half and generously salt and pepper each side.
7. Once olive oil is heated, place chicken in a single layer in skillet and cook until golden brown, about 3 minutes. Using tongs, flip, and cook for another 3 minutes.
8. Transfer chicken to heated baking sheet and return to oven.
9. Return skillet to stove and add pancetta over low heat. Saute, stirring occasionally, until pancetta is brown and crisp. About 4 minutes. Transfer to a paper towel-lined plate.
10. Add mushrooms and onions to skillet and increase heat to medium-high. Saute, stirring occasionally, until onions are soft and mushrooms begin to brown. About 8 minutes.
11. Add garlic, tomato paste, and cooked pancetta. Stir until tomato paste begins to brown, about 1 minute.
12. Turn off the heat and add Marsala. Return skillet to high heat and simmer until the soft is syrupy and reduced to a little over a cup. About 5 minutes.
13. Turn off heat and add juice of one small lemon.
14. Whisk in softened butter 1 tablespoon at a time.
15. Season with salt and pepper.
16. Stir in parsley. (I forgot to do this! And I think it's a staple of Chicken Marsala...oops!)
17. Remove chicken from oven (make sure it's fully cooked!) and generously douse with sauce.
18. Serve with roasted asparagus and potatoes if you'd like.
Don't forget that I would love to hear from you! Recipe suggestions, simple hellos, anything!