Marsala Sauce for Chicken Breasts

This is a simple sauce that really perks up chicken.  It would be excellent served with mashed potatoes.  It’s an easy recipe that is worthy of serving to company. From the Best 30-Minute Recipe cookbook by Cook’s Illustrated – Kathy

Ingredients

• 3 ounces pancetta, chopped fine (can substitute bacon)
• 1 tablespoon vegetable oil
• 8 ounces white button mushrooms, sliced thin
• 1 garlic clove, minced
• 1 ½ cups sweet Marsala, divided
• 1 teaspoon cornstarch
• 3 tablespoons unsalted butter, cut into 3 pieces and chilled
• 1 ½ tablespoons fresh lemon juice
• 2 tablespoons minced fresh parsley
• Salt and black pepper

Directions

1. Sauté mushrooms and aromatics: After removing cooked chicken breasts from skillet, add pancetta and oil to oil left in skillet, return to medium-high heat, and cook until pancetta begins to render, about 2 minutes. Stir in mushrooms and continue to cook until mushrooms are browned, about 8 minutes.  Stir in garlic and cook until fragrant, about 30 seconds.
2. Deglaze: Stir in 1 ¼ cups of Marsala, scraping up any browned bits.
3. Thicken: Whisk remaining ¼ cup Marsala and cornstarch together until smooth, then whisk into simmering sauce. Add any accumulated meat juices (from protein that is resting while you are making this) and continue to simmer sauce until thickened, about 2 minutes.
4. Finish: Turn heat to low and whisk in butter, one piece at a time. Off heat, stir in lemon juice and parsley.  Season with salt and pepper to taste.

Makes 1 1/2 cups