INGREDIENTS

• 4 chicken breasts
• ½ cup flour
• 3 T oil
• 3 oz. pancetta or bacon
• 8 ounces button mushrooms
• 1 garlic clove
• 1 tsp tomato paste
• 1 ½ cups sweet Marsala wine
• 1 1/2T fresh lemon juice
• 3 T butter cut into 3 pieces and chilled
• 2 T minced fresh parsley

Directions

• Heat oven to 200 degrees
• Wash chicken, pat dry season with salt & pepper, dredge through flour
• Heat 2 T oil in 12” skillet.  Add chicken and cook until golden brown. Transfer chicken to a plate and keep warm in the oven.
• Add remaining 1 T oil to skillet.  Add bacon and mushrooms. Cook until bacon is crisp and mushrooms are brown, about 10 minutes.
• Stir in garlic and tomato paste. Cook 1 minute.  Stir in Marsala, simmer about 8 minutes.
• Stir in the lemon juice. Turn the heat to low and whisk in the butter, one piece at a time.  Off the heat, stir in the parsley and season with salt and pepper.  Spoon sauce over the chicken.