Marsala-Braised Chicken and Mushrooms

SERVES 4 • TO PREP 1 HOUR 10 MINUTES • STORE UP TO 3 DAYS • TO FINISH 1 HOUR

WHY THIS RECIPE WORKS: Traditional chicken Marsala features flour-coated, sautéed cutlets dressed in a mushroom-laced pan sauce. We wanted to translate those flavors into a dish that could be made in advance, without sacrificing the texture of the chicken. We immediately skipped the step of coating the chicken in flour to avoid ending up with a soggy or slimy exterior. Instead, we gently poached the chicken in a combination of Marsala and chicken broth. When the breasts were just cooked through, we removed them from the braising liquid so they wouldn’t overcook. Once cooled, we stored the cooked breasts and braising liquid in a baking dish covered tightly with aluminum foil so that it was oven-ready when it was time to reheat. Reheating the chicken in the oven ensured a gentle, even heat that kept the chicken moist and tender. With our cooking method set, we just needed to adjust the flavor of our sauce. The initial test turned out a bit too boozy, so we spent a little extra time reducing the Marsala with the browned mushrooms so that its flavor came through without being harsh. We preferred sweet (as opposed to dry) Marsala wine, which gave the sauce body and a smooth finish. Some lemon juice stirred in just before serving tempered the Marsala’s sweetness, and a little cold butter whisked into the sauce gave it good body and richness. See the sidebar that follows the recipe.

1

tablespoon vegetable oil

2

ounces pancetta, chopped

8

ounces white mushrooms, trimmed and sliced thin

2

tablespoons all-purpose flour

1

garlic clove, minced

1

teaspoon tomato paste

1½

cups sweet Marsala

1

cup chicken broth

4

(6- to 8-ounce) boneless, skinless chicken breasts, trimmed and pounded to even thickness

Salt and pepper

TO FINISH AND SERVE

2

teaspoons lemon juice

2

tablespoons unsalted butter, cut into 2 pieces and chilled

2

tablespoons chopped fresh parsley

TO PREP

1. Heat oil in 12-inch skillet over medium heat until shimmering. Add pancetta and cook until rendered and starting to brown, about 3 minutes.

2. Add mushrooms, increase heat to medium-high, and cook, stirring occasionally, until mushrooms are softened and lightly browned, about 8 minutes. Stir in flour, garlic, and tomato paste and cook until tomato paste begins to brown, about 1 minute. Off heat, stir in Marsala, scraping up any browned bits. Return skillet to high heat, bring mixture to vigorous simmer, and cook, stirring occasionally, until thick and syrupy, about 8 minutes. Whisk in broth until well combined.

3. Pat chicken dry with paper towels and season with salt and pepper. Nestle chicken into skillet and bring to simmer. Cover, reduce heat to low, and gently simmer until chicken registers 160 degrees, about 20 minutes, turning chicken halfway though cooking. Transfer chicken to 8-inch square baking dish and let cool. Let sauce cool to room temperature in skillet, about 30 minutes, then pour over chicken.

TO STORE

4. Cover dish tightly with aluminum foil and refrigerate for up to 3 days.

TO FINISH AND SERVE

5. Adjust oven rack to middle position and heat oven to 325 degrees. Place covered baking dish in oven and bake until chicken is heated through, 35 to 45 minutes (do not overcook chicken). Transfer chicken to serving platter and tent loosely with foil. Whisk lemon juice into sauce, then whisk in butter, 1 piece at a time, until incorporated. Whisk in parsley and season with salt and pepper to taste. Pour sauce over chicken and serve.