Chicken Marsala

Recipes from America's Test Kitchen generally avoid complex tastes to keep the focus on cooking techniques. This one is a clear exception.

1. Brine the chicken breasts.
   
   
2. Put a large, heatproof platter in the oven, and set the oven to 200^o. Heat a heavy-bottomed skillet over medium-high heat.
   
   
3. Place the flour in a shallow dish or plate. Pat the chicken dry. One breast at a time, season them with the salt and pepper, then coat them with flour. Add the oil to the skillet. When the oil is hot, add a single layer of the floured chicken. Cook until golden brown (about 3 minutes). Flip with tongs and cook the second side to golden brown (another 3 minutes). Remove the chicken to the platter, return the platter to the oven, and cook the next batch of chicken.
   
   
4. Lower the heat under the skillet to low. Add the bacon pieces and saute until brown and crisp (4-6 minutes). Use a slotted spoon to remove the bacon to a paper towel-lined plate. Increase the heat to medium-high and saute the mushrooms in the skillet, until the mushroom liquid evaporates and the mushrooms begin to brown (about 8 minutes). Add in the garlic, tomato paste, and the bacon. Cook for another minute.
   
   
5. Remove the skillet from heat and add the Marsala. Return the skillet, and increase the setting to high heat. As the sauce simmers and reduces to 1 1/2 cups (about 5 minutes), scrape the browned bits from the bottom of the pan.
   
   
6. Remove the skillet from heat again, and add the lemon juice and any juices from the chicken. Whisk in the butter, 1 tablespoon at a time. Season with additional salt and pepper. Add the parsley.
   
   
7. Pour the sauce over the chicken and serve immediately.

4 servings   

Source: The America's Test Kitchen Cookbook