|Chicken Marsala with Crumbled Crisp Pancetta|
Above is one of our more delicious Sunday Family Dinner meals. Chicken Marsala with a secret ingredient added to it. No, those aren't diced tomatoes on top of the dish, it's oven crisped then crumbled pancetta. Talk about taking a delicious dish and making it absolutely awesome! Major yum factor going on here!
The Throw 'n Go:
Chicken breasts, boneless, skinless and pounded to an even thickness
eggs seasoned with salt and pepper
flour (or gluten-free bread crumbs) seasoned well with thyme, salt and fresh-ground pepper
1 large box (or 2 small boxes) sliced mushrooms
2 - 3 tablespoons flour
3/4 of a bottle of marsala wine
1 cup or so chicken stock
Heat oven to 400. Place pancetta rounds on a parchment covered cookie sheet, put in oven and bake until pancetta is very crispy. Keep a close eye on it so it doesn't burn. Take out of oven and set aside.
Heat about 1/2" mixture of half oil and butter in a large (preferably) cast iron skillet over medium high. Dip chicken in the egg mixture and then the seasoned flour and place in the skillet. Do this in batches so the chicken pieces aren't crowded. (Be careful of the skillet temp as you don't want the delicious brown bits to burn and blacken.) As they are done, put them on an oven-proof platter and lightly cover with foil.
When all the chicken is done, add the mushrooms to the skillet, and more butter if necessary. Saute until the mushrooms have given up most of their moisture and are beginning to lightly brown. Add the flour at this point and cook for another 5 minutes or so, stirring constantly. Add the marsala and chicken stock and cook, whisking constantly, until the sauce has reduced by about half. Taste sauce to check for seasonings.
Pour sauce over the chicken, crumble the pancetta over the top and then top all with the parsley.
We served our Chicken Marsala with buttered egg noodles, baby peas and a green salad.
'till we feast again!