culinary review
   
   

Chicken Marsala

Last Modified: 03/04/08
First Published: 02/22/08
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Views: 1078

This is an America's Test Kitchen recipe that we modified. Because we usually do not keep pancetta on hand we substituted bacon and did not add the extra butter that the recipe calls for.

chicken marsalaAnother possible subsitute is sweet vermouth instead of the marsala, or port wine if you have any extra around.

By substituting bacon, which is $1.03 for 3 ounces instead of over $4 for the pancetta you can save a few dollars and you do not sacrifice any flavor.

This is a pretty reasonably priced recipe and the results are very good.

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Measurements
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General Info
Servings: 4
Total Cost: $14.28
Cost Per Serving: $3.57
Total Calories: 3,165
Calories/Serving: 791
IngredientVolumeMassCostCalorie
Flour, White Unbleached All Purpose 1/2 Cup 2.13 Ounces $0.07 228
Chicken, Breast, Boneless, Skinless (4 breasts) * 32.00 Ounces $4.06 1,498
Salt, Table 1 Teaspoon 6.00 Grams $0.01 0
Black Pepper, Ground 1 Teaspoon 2.13 Grams $0.02 5
Vegetable Oil 3 Tablespoons 42.00 Grams $0.09 360
Pancetta * 3.00 Ounces $4.37 304
Mushrooms, Button * 8.00 Ounces $1.50 36
Garlic 1 Teaspoon 2.83 Grams $0.01 4
Tomato Paste 1 Teaspoon 5.50 Grams $0.02 4
Marsala 1 1/2 Cup 12.00 Ounces $3.38 420
Lemon juice, fresh 1 1/2 Tablespoon 0.75 Ounce $0.25 6
Butter, Unsalted 3 Tablespoons 42.00 Grams $0.19 300
Parsley, Fresh, Chopped 2 Tablespoons 18.75 Grams $0.31 0
1/2 cup all purpose flour
4 boneless chicken breasts ( 6-8 oz each)
salt & pepper
3 tbl vegetable oil
3 ounces pancetta,chopped fine
8 ounces white button mushrooms,sliced thin
1 garlic clove minced
1 easpoon tomato paste
1 1/2 cups sweet Marsala
1 1/2 tbs fresh lemon juice
3 tbs unsalted butter cut into 3 pieces chilled
2 tbs minced fresh parsley