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- 1½ pounds boneless and skinless chicken breast (2 large or 4 small)
- 1 cup flour
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup extra virgin olive oil
- 4 ounces pancetta diced small
- 1/3 cup shallots diced
- 12 ounces porcini or cremini mushrooms, quartered
- ½ teaspoon dry oregano
- 2/3 cup Marsala wine
- ½ cup chicken stock
- 3 tablespoons butter
- Additional salt and pepper if needed
- 2 tablespoons fresh Italian flat leaf parsley, chopped
- Lay breasts out on cutting board and pound with a meat mallet to ¼ inch thick. If you started with two large breasts, cut in half after pounding out to correct thickness so you end up with four portions.
- Mix flour, salt and pepper in a pie plate or similar size dish with sides.
- In a large sauté pan, heat oil over medium high.
- Once oil is hot, dredge chicken breasts in flour, shake off excess and place in hot oil. Four pieces should fit comfortably in a large 14 inch pan.
- Cook for 4-5 minutes on each side until browned and cooked through. Remove to a platter.
- With a paper towel, carefully wipe out any burned flour that has accumulated in bottom of hot pan.
- Keep burner on medium high and add pancetta. Cook until crisp stirring often.
- Add shallots and cook for two minutes then add mushrooms and oregano. Cook mushrooms for three minutes and add wine. Cook for just one minute and add stock. Cook this down for two minutes to reduce by about half.
- Lower burner to medium low and stir in butter until dissolved into sauce. Adjust seasoning with additional salt and pepper if needed.
- Add chicken back in along with any drippings from the platter. Push breasts down into sauce and cook gently for about two minutes.
- To serve, top with chopped parsley.
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