Italian Chicken Marsala

It’s November. When did this happen? I find myself liking warm foods more in November…I’m not sure why. I just do. In that case, bring on the chicken marsala! I’ve made this dish a few times and it always proves to be tasty. I was cooking for my hungry, just-off-the-plane siblings, so we served it over a bed of wheat pasta and green beans. Perhaps better than the meal, was cooking with my sister for the first time in my apartment with Elton John’s greatest hits on the record player. I’ll always love the many ways that food and music bring people together :)



Chicken Marsala
start with golden chicken cutlets (you will make your sauce in the same pan)…this served four with leftovers.
Ingredients:
1 1/2 pounds boneless skinless chicken breast
salt & pepper
about 1/2 cup flour
2 tablespoons olive oil
Directions:
1. Place the chicken flat on your cutting surface. Using a sharp knife, cut the chicken in half horizontally.
2. Season the chicken with salt and pepper. Sprinkle flour over the chicken to coat both sides.
3. Add olive oil to a large saute pan over medium heat. Allow the cutlets to cook until golden.

Time for the sauce!

Indredients:
3 ounces pancetta, diced
12 ounces sliced mushrooms
2 garlic cloves, minced
2 tablespoons tomato paste
16 ounces Marsala wine (sweet or dry…I use sweet)
1 tablespoon chopped oregano (optional extra tablespoon for garnish)
Directions:
1. Cook the pancetta until golden. Add the sliced mushrooms and a bit of extra olive oil. Add garlic and tomato paste.
2. Add Marsala to the pan. Cook until the wine thickens. Stir in the oregano and you are ready to serve!

Cheers!
-Bay