Chicken breast with marsala sauce
4 servings
50 minutes
Chicken breast with Marsala sauce is an exquisite dish of Italian cuisine that reflects the rich gastronomic traditions of the country. The Marsala sauce, famous Sicilian wine, gives the meat a deep caramel flavor with light fruity notes, while pancetta and mushrooms add textural variety. Tender, juicy chicken infused with the rich aroma of wine and spices pairs wonderfully with a side of pasta or mashed potatoes. This dish is often served in cozy Italian restaurants and is suitable for both romantic dinners and festive gatherings. Its ease of preparation makes it accessible even for home cooks, while its elegant presentation can impress guests. It’s an ideal choice for those wanting to experience classic flavors of Italian cuisine.
1
Preheat the oven to 90 degrees. Pour the flour into a shallow bowl.
- Wheat flour: 0.5 glass
2
Slightly pound the thick edges of the breast to make its width uniform, then dry with paper towels and season with salt and pepper. Dredge in flour and shake off the excess.
- Chicken breast: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
- Wheat flour: 0.5 glass
3
Heat 2 tablespoons of vegetable oil in a 30 cm skillet over medium-high heat. Add the chicken and fry for about 10 minutes until it is light golden on both sides. Then place it on a plate and put it in the oven to keep warm.
- Vegetable oil: 3 tablespoons
- Chicken breast: 4 pieces
4
Pour another tablespoon of vegetable oil into the pan and heat it again over medium-high heat. Add finely chopped pancetta and mushrooms cut into thin strips. Fry for about 10 minutes until the pancetta is crispy and the mushrooms are browned.
- Vegetable oil: 3 tablespoons
- Pancetta: 80 g
- Button mushrooms: 220 g
5
Add minced garlic, tomato paste, and cook for another minute. Pour in the wine and simmer for 8 minutes until the sauce thickens slightly.
- Garlic: 1 clove
- Tomato paste: 1 teaspoon
- Marsala wine: 1.5 glass
6
Then add lemon juice, reduce the heat, and stir in one spoonful of butter at a time. Remove from heat, sprinkle with chopped parsley, and season with salt and pepper. Before serving, drizzle this sauce over the chicken breasts.
- Lemon juice: 1.5 tablespoon
- Butter: 3 tablespoons
- Parsley: 8 g
- Salt: to taste
- Ground black pepper: to taste