This is a classic recipe, one of many, I learned when in culinary school since it uses a lot of extremely basic, but important techniques in order to learn cooking. I decided to dust it off since I was craving a protein dish with a nice mushroom flavor and the acidity of wine.
2 Chicken Cutlets
1 Cup diced White Mushrooms
1/2 Onion, diced
1 Shallot, diced
2 Cloves Garlic, pressed
1/4 lb Pancetta, diced
1 Tbs Tomato Paste
1 Cup Marsala Wine
1 Cup Chicken Broth
2 Sprigs Thyme
2 Tbs Butter
Salt and Pepper
Chopped Parsley
Cream (optional)
Start by making the chicken as described in a previous post. Keep the pan medium high. Next add the mushrooms to the still hot pan and saute until brown. Next add the onions and cook until translucent. Next add the shallot and garlic and cook until fragrant. Add Pancetta and brown slightly before adding tomato paste.
Deglase with Marsala wine and make sure to scrape up all the good stuff from the pan, there should be a lot. Add wine and reduce by half before adding the chicken breasts and any accumulated juices back in. Cook on low for about 30 minutes to get the chicken nice and tender. During the last five minutes add the thyme and butter. Season to taste and add the chopped parsley. Finish with cream if desired.
Serve over pasta of choice or rice.
