Marsala Sauce
enough for 4 chicken cutlets
NOTE: In our
testing, we preferred a sweet Marsala to a dry one for the body,
soft edges, and smooth finish it gave the
sauce.
21/2 ounces pancetta (about 3 slices), cut into pieces
1 inch long and 1/8 inch wide
8 ounces white mushrooms, sliced (about 2 cups)
1 medium garlic clove, minced
1 teaspoon tomato paste
11/2 cups sweet Marsala
11/2 tablespoons lemon juice
2 tablespoons minced fresh parsley leaves
4 tablespoons unsalted butter, cut into 4 pieces, softened
INSTRUCTIONS:
1. Follow Master Recipe for Sautéed Chicken Cutlets. Without discarding fat, set skillet over low heat. Add pancetta and sauté, stirring occasionally and scraping pan bottom to loosen browned bits, until pancetta is brown and crisp, about 4 minutes. With slotted spoon, transfer pancetta to paper towel-lined plate.
2. Add mushrooms to fat in empty skillet and increase heat to medium-high; sauté, stirring occasionally and scraping pan bottom, until liquid released by mushrooms evaporates and mushrooms begin to brown, about 8 minutes. Add garlic, tomato paste, and cooked pancetta; sauté while stirring until tomato paste begins to brown, about 1 minute.
3. Off heat, add Marsala; return pan to high heat and simmer vigorously, scraping browned bits from pan bottom, until sauce is slightly syrupy and reduced to about 11/4 cups, about 5 minutes. Off heat, add lemon juice and any accumulated juices from chicken. Swirl in parsley and butter until butter melts and thickens sauce. Spoon sauce over chicken and serve immediately.