CHICKEN MARSALA
4 to 6 servings
Prepare and keep warm in a 200°F oven:
Wipe out the skillet, place over medium heat, and add:
- 1 tablespoon vegetable oil
Add and cook, stirring, until rendered and browned:
- 3 ounces diced pancetta or bacon
Transfer to a small bowl and set aside. Pour off all but 1 tablespoon of fat from the skillet and add:
- 1 small onion, chopped
Cook, stirring, until softened, about 5 minutes. Increase the heat to medium-high and add:
- 8 ounces button mushrooms, thinly sliced
Cook, until softened, 3 to 5 minutes. Return the cooked pancetta to the skillet, along with:
- 1 cup chicken stock or broth
- ⅔ cup dry Marsala
- 3 garlic cloves, minced
- (1 tablespoon tomato paste)
- 3 sprigs thyme
Bring to a boil and cook until the mixture has reduced to one-quarter of its original volume, about 5 minutes. Add:
- ¼ cup heavy cream
Boil until the sauce is thick enough to lightly coat a spoon, about 5 minutes. Remove the thyme sprigs and stir in:
- 2 tablespoons finely chopped parsley
- Salt and black pepper to taste
- Several drops of lemon juice
Spoon the sauce over the chicken and serve immediately.