What's for Dinner?: Chicken Marsala with Oven Roasted Mushrooms and Onions

A favorite from the Foster's Market Cookbook, this one's for you, Annie. Let me know if you like it! Sorry, no photo...

Roasting the mushrooms and the onions separately adds depth of flavor to the finished dish.

Chicken Marsala -- Serves 4

Ingredients

4 boneless, skinless chicken breast halves
3 tablespoons Dijon mustard
8 fresh sage leaves
2 ounces pancetta, very thinly sliced
6 tablespoons olive oil, divided
2 tablespoons balsamic vinegar
8 ounces button mushrooms, cleaned
10 cipollini onions or shallots cut in half (or quartered if large
1/2 cup all purpose flour
1 cup sweet Marsala
3/4 cup heavy cream
Salt and pepper to taste

Method

Preheat oven to 400 degrees

Rinse chicken and pat dry. Flatten each chicken breast half by placing it between 2 sheets of wax paper or plastic wrap and pounding it with a mallet or the flat bottom of a heavy pan until the chicken is about 1/3 inch thick in all places.

Working with one flattened breast half at a time, spread 2 teaspoons of the mustard onto one side of each breast and press 2 sage leaves into the mustard side of the breast. Set aside. Repeat with remaining chicken pieces.

Heat a large skillet over medium-high heat and cook the pancetta 4-5 minutes, turning occasionally, until it is crisp and lightly brown. Remove the pancetta and set aside on a paper towel to drain. Set the skillet aside.

Meanwhile, while the pancetta is cooking, place 2 tablespoons of the olive oil, the vinegar, mushrooms and onions into a baking dish and toss to mix. Roast in the oven about 30 minutes, stirring a few times during the cooking process.

Add the remaining olive oil to the skillet after the pancetta has been removed and lower the heat to medium. Dredge each breast in the flour to coat both sides lightly, shaking off any excess flour, and place in the skillet.

Cook the chicken breasts, turning once, 3-4 minutes per side (exact timing will depend on the size of the breasts), until they are golden brown and slightly crispy. Remove from the skillet and set aside.

Raise heat to medium-high. Add the Marsala to the skillet, scraping the bottom of the pan to loosen any browned bits. Stir and reduce the Marsala by half. Add the cream, stir, and bring to a boil. Reduce heat to a low boil, and continue to cook 2-3 more minutes, until the sauce is slightly thick and creamy and coats the back of a spoon.

Return the chicken and pancetta to the skillet with the sauce to reheat. Season with salt, pepper and the remaining mustard and sage (which I cut into thin strips). To serve, top the chicken with the pancetta, roasted mushrooms, and cipollini. Spoon the sauce over the chicken and serve immediately.

If you are making this ahead, tent the cooked chicken with foil, prepare the sauce and roast the vegetables. Combine and reheat gently before serving.