Chicken Marsala
Ingredients
Serves 4 to 6.
- 4 boneless, skinless chicken breasts or thighs, trimmed
- Whey Protein Isolate (replaces flour)
Sauce
- Marsala Sauce
- 3 ounces pancetta, cut into ½-inch pieces and sautéed
- 1 lb portabello or cremini mushrooms, trimmed, sliced thin and sautéed
Serving
- 2 teaspoons minced fresh parsley
Method
Chicken
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Pound each chicken breast to a consistent 1/2 inch thickness.
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Season both sides with salt and pepper, then sprinkle on a good amount of whey protein, patting it tightly into the surface. This is important for creating a browned crust.
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Refrigerate uncovered on a wire rack for 1–2 hours to allow the whey protein to hydrate and bond to the chicken.
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Pour around 1/8 inch of oil in a skillet or dutch oven and heat over medium-high until the oil shimmers and the pan is thoroughly preheated, at least 5 minutes.
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Place breasts in skillet, ensuring they have plenty of space. Cook each side until golden brown on both and beginning to release from the pan (don't wait until they release fully or the whey protein may burn), anywhere from 4 to 8 minutes. Return to the wire rack.
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Repeat with remaining breasts, adding oil as necessary.
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Cook pancetta in now-empty skillet over medium-low heat, scraping up any browned bits, until brown and crisp, about 4 minutes. Stir in cremini mushrooms, increase heat to medium-high, and cook until mushrooms begin to brown, about 8 minutes. Using slotted spoon, transfer cremini mushrooms and pancetta to bowl. Add remaining 1 teaspoon oil and shallot to fat left in pan and cook until softened, 1 minute. Add tomato paste and garlic and cook until fragrant, 30 seconds. Stir in lemon juice, oregano, reduced Marsala mixture, and remaining ¼ cup Marsala and bring to simmer until flavors are mixed. Remove from heat and whisk in the butter.
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Stir in parsley and cremini mushroom mixture and season with salt and pepper to taste.
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Cut breasts in half crosswise, then if they are thick enough, slice the halves in half lengthwise, to create cutlets. If you're not sure, just leave them as half breasts.
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Nestle the cutlets into the warm sauce and hold until serving.
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Spoon sauce over chicken and serve.
Storage
- Refrigerator: Refrigerate in an airtight container for up to 3 days. The flavor of the sauce continues to develop overnight.
- Make Ahead: The Marsala sauce can be prepared 1 to 2 days in advance and refrigerated. Reheat gently and cook the chicken just before serving for the best texture.
- Freezer: Freeze the finished dish, or the sauce by itself, for up to 3 months. Thaw overnight in the refrigerator.
- Reheating: Reheat gently over low heat or in a 300°F (150°C) oven until the chicken reaches 150–160°F (66–71°C). Avoid boiling the sauce, which can cause the butter emulsion to separate and the chicken to overcook.