Chicken Marsala

Recipe Adapted from http://passthesushi.com/

■4 (6-8oz) chicken breasts, boneless skinless, tenderloin removed and trimmed
■1 cup flour
■Salt and pepper
■1/4 cup vegetable oil
■2 1/2 oz pancetta, cut into pieces 1 inch long and 1/8 inch wide
■8 oz white mushrooms, trimmed and sliced thin (I did 2 as I LOVE Mushrooms)
■1 garlic clove, minced
■1 1/2 cups sweet Marsala wine
■4 1/2 teas lemon juice
■4 tbs unsalted butter, cut into 4 pieces and chilled
■2 tbs chopped fresh parsley
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Adjust oven rack to middle position and heat oven to 200 degrees. Halve chicken horizontally, then cover chicken halves with plastic wrap and pound to an even 1/4 inch thickness with meat pounder. Place flour in a shallow dish or pie plate.

Pat chicken dry with paper towels and season with salt and pepper.
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Working with 1 cutlet at a time, dredge in four mixture,
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shaking off excess, and transfer to large plate.
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Heat 2 tbs oil in a 12 inch skillet over medium-high heat until shimmering. (I did two skillets)
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Place 4 cutlets in skillet
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and cook until golden brown on first side, about 3 minutes. Flip cutlets,
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reduce heat to medium, and cook until no longer pink and lightly browned on second side, about 2 minutes longer; transfer to large oven safe plate.
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Wipe out skillet. Repeat with remaining 2 tbs oil and remaining cutlets. Tent loosely with aluminum foil and transfer to oven to keep warm while making sauce.

Cook pancetta in now-empty skillet over low heat,
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stirring occasionally and scraping up any browned bits,
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until crisp, about 5 minutes.
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remove pancetta with slotted spoon and transfer to paper towel lined plate.
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Add mushrooms to skillet,
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increase heat to medium-high and cook stirring occasionally,
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until softened and lightly browned, about 8 minutes. Stir in garlic
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and crisp pancetta
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and cook for about 1 minute. Off heat stir in Marsala,
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scraping any browned bits.
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Return to high heat, bring to a vigorous simmer, and cook stirring occasionally, until sauce is thickened and measures 1 1/4 cups,
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about 5 minutes.
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Off heat, stir in lemon juice and any accumulated chicken juices. Whisk in butter, 1 piece at a time. Stir in parsley and season with salt and pepper to taste. Pour sauce over chicken and serve immediately.
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