Easy chicken marsala for two recipe with pancetta, mushrooms and shallots
This Chicken Marsala for Two is full of flavor-- fork tender chicken, crispy pancetta, earthy mushrooms, roasted shallots smothered in a rich Marsala sauce. An Italian restaurant menu standard, this home version rivals the one at our favorite place. It’s easy to make - you can have dinner on the table in under 40 minutes – a delicious possibility a couple’s cooking together date night.
Servings: 2 people
Ingredients
- 2 boneless skinless chicken breasts ,6 to 8 ounces each
- 2 Tablespoons Dijon mustard
- 6 fresh sage leaves
- 2 ounces pancetta diced
- 3 Tablespoons Olive oil
- 1 Tablespoon balsamic vinegar
- 4 ounces button mushrooms ,halved
- 5 shallot cloves, cut in half
- ¼ cup plus all-purpose flour or gluten-free all-purpose flour
- ¾ cup sweet Marsala
- ½ cup heavy cream
- salt and Ppepper
Instructions
Roast the Shallots and Mushrooms
- Preheat oven to 400 degrees F. Toss shallots and mushrooms into a baking dish with 1 tablespoon olive oil and the vinegar. Roast in oven for 30 minutes, stirring several times.
Prepare the Chicken
- While the shallots and mushrooms are roasting, place each chicken breast on a large sheet of plastic wrap, cover with second sheet.
- Starting in the center of each breast, pound evenly out toward the edges, taking care not to tear the flesh. Pound with meat pounder or rolling pin until ½ -inch thick throughout. Working with one flattened breast at a time, spread 1 teaspoon mustard on to one side of each breast and press 2 sage leaves into the mustard side of the breast.
Cooking Pancetta and Sautéing Chicken
- Heat 1 tablespoon oil in a large skillet and cook the pancetta until it is crisp and lightly brown, about 4 – 5 minutes. Remove the pancetta and set aside on paper towel to drain.
- Spread flour in shallow dish. Working with 1 breast at a time, dredge breasts in flour to coat both sides lightly, shaking off any excess flour.
- In the empty pancetta skillet, add another tablespoon of oil and heat over medium-high heat until it begins to shimmer. Lay chicken in skillet and cook until well browned on first side, about 4 -5 minutes. Flip chicken, reduce heat to medium and continue to cook, about 4-5 minutes. Transfer to a plate and tent loosely with aluminum foil.
Making the Marsala Sauce
- Raise heat to medium-high, whisk in the marsala, scraping up any browned bits. Add the cream and bring to a simmer, cooking until sauce is slightly thickened, about 3 minutes. Return chicken and half of the pancetta to skillet to reheat. Add remaining mustard and sage. Taste and adjust seasoning with salt and pepper. To serve, top chicken with pancetta, roasted mushrooms and shallots, spoon the sauce over the top.