Chicken Marsala

This is an old favorite, which Vanessa had been dying to have for awhile. I had promised my brother and sister-in-law that I would cook some dinner for them when I came back home, and this was the dish we chose to make. I am happy to report that it turned out wonderfully.

Note: Pick a good marsala wine. I stand firmly against wines that label themselves as being a 'cooking wine'. A good rule of thumb is: don't cook with anything you wouldn't drink. It is advice which will serve you well.

We served this over a bed of spinach simply sauteed in olive oil with salt, pepper and some pine nuts.

⅔ cup all-purpose flour
¾ teaspoon kosher salt, plus more to taste
¾ teaspoon freshly ground black pepper, plus more to taste
1 tablespoon dried marjoram or oregano
1 teaspoon fennel seed, toasted and ground (see note)
4 skinless, boneless chicken breast halves, rinsed and patted dry
2 ½ tablespoons olive oil
4 ounces pancetta, chopped
8 ounces cremini or shiitake mushrooms, sliced (stem shiitakes)
2 cloves garlic, minced
1 large shallot, minced
1 ⅔ cups sweet Marsala wine
¾ cup low-salt chicken stock
1 tablespoon tomato paste
1 ½ tablespoons balsamic vinegar
4 tablespoons unsalted butter at room temperature
½ cup minced fresh flat-leaf parsley, plus sprigs for garnish

In a small bowl, combine the flour, 3/4 teaspoon salt, 3/4 teaspoon pepper, marjoram or oregano, and ground fennel. Stir to blend. Transfer to a pie plate. Coat both sides of the chicken breasts, shaking off the excess. Set aside on waxed paper.

In a large saute pan or skillet, heat 2 tablespoons of the oil over high heat until the surface shimmers. Add the chicken and brown on one side for 4 to 5 minutes. Turn the chicken, using tongs, and cook on the second side until golden brown on the outside and opaque throughout, 3 to 4 minutes. Transfer to a plate, cover loosely with aluminum foil, and keep warm in a low oven until ready to serve.

Heat the same pan, over medium heat, and saute the pancetta until crisp, 5 to 6 minutes. Using a slotted spoon, transfer to paper towels to drain.

Add the remaining 1/2 tablespoon olive oil to the pan and saute the mushrooms until they begin to brown, 5 to 6 minutes. Add the garlic and shallot and cook for 2 minutes. Add the Marsala and stir to scrape up the browned bits from the bottom of the pan. Add the stock, tomato paste, and pancetta. Simmer to reduce the sauce until thickened. Add the balsamic vinegar and juices accumulated on the plate holding the chicken. Remove from heat and whisk in the butter 1 tablespoon at a time. Season with salt and pepper. Stir in the minced parsley.