Our other versions of chicken marsala use about 1/2 cup marsala. We always have a bottle of cooking marsala in the cupboard. It's a good thing we had a brand new bottle because we didn't read this recipe all that closely. We looked at the ingredient list and went, yes we have that or, no, we need that. We never even thought to check the amount of marsala because we knew we had a full bottle. We failed to notice just how much marsala this version calls for - we used the entire bottle! It calls for 1.5 cups; we used 2.25 cups.
Next time we make this, we will be going to the liquor store and purchasing a bottle of "real' marsala wine.
Marsala-Braised Chicken & Mushrooms
3 ounces pancetta, chopped
16 ounces mushrooms, sliced
half an onion, chopped
3 tbsp flour
2 tsp tomato paste
2.25 cups marsala
1.5 cups low sodium chicken stock
6 boneless, skinless chicken breasts
juice from one lemon
1 tbsp unsalted butter
parsley (fresh or dried, we used dried)
Drizzle a bit of olive oil in a large skillet (12 inch) and cook pancetta until it starts to brown. If needed, add additional olive oil. Add onion & mushrooms and cook until they start to lightly brown. Stir in flour and tomato paste. When mixed nicely, add marsala. Bring to a simmer and cook, stirring occasionally, until thickened. Whisk in chicken stock. Season chicken with salt and pepper. Add chicken to sauce in skillet. Cover skillet and reduce heat. Simmer until chicken is cooked through (25-30 minutes). Flip chicken halfway through cooking. Once cooked, remove chicken. Add lemon juice, butter, and parsley to sauce. Slice chicken breasts. Once butter has melted into sauce and butter, lemon, and parsley are stirred in, return sliced chicken to skillet. Serve.
To reheat, heat in 350 oven in a covered casserole dish until sauce bubbles, probably 20-30 minutes.
This was enough for the two of us for 3 dinners, served with broccoli on the side.