Adams' Farm Chicken Marsala Recipe

Prepare Chicken

Season the chicken breasts with salt and black pepper. Dredge them in flour, shaking off the excess.

Cook Pancetta and Mushrooms

In a large skillet, heat olive oil over medium heat. Add the diced pancetta and cook until crispy. Remove and set aside. In the same skillet, add sliced mushrooms and sauté until golden brown. Remove and set aside.

Cook Chicken

In the same skillet, melt butter, then add the chicken breasts. Cook for about 5-7 minutes on each side until golden brown and cooked through. Remove chicken and set aside.

Make Marsala Sauce

In the same skillet, pour in Marsala wine and deglaze the pan, scraping up any browned bits. Add chicken broth and return the pancetta and mushrooms to the pan. Simmer for a few minutes until slightly thickened.

Combine

Return the chicken to the skillet and coat with the sauce. Cook for an additional 2 minutes. Garnish with chopped parsley.

Prepare Polenta

In a pot, bring water to a boil. Add salt and gradually whisk in cornmeal to avoid lumps. Reduce heat and cook for about 20-25 minutes, stirring frequently until thickened.

Finish Polenta

Stir in butter and Parmesan cheese until well combined. Remove from heat.