Chef Boy-I-Be-Illinois' Chicken Marsala

1. 1

   Pound the chicken breasts to 1/4 inch thickness, salt and pepper to taste.

2. 2

   Brown in olive oil over medium high heat.

3. 3

   After turning breasts over, add pancetta and oregano to pan while breast brown on other side.

4. 4

   Add marsala wine, tomato paste and mushroom and allow sauce to reduce by one half.

5. 5

   Scoop some of the mushrooms over each breast and top with a slice of provolone cheese.

6. 6

   Cover skillet just until cheese melts.

7. 7

   Serve by pouring marsala sauce over the breasts.

* Per serving · 4 servings · Values may vary.

No additional tips available.