Created by ForeverMama on March 30, 2019
Step 1: In a small bowl, combine flour, 3/4 teaspoon salt, 3/4 teaspoon pepper, marjoram or oregano, and ground fennel. Stir to blend. Transfer to a pie plate. Coat both sides of the chicken breasts, shaking off the excess. Set aside on wax paper.
Step 2: In a large saute pan or skillet, heat 2 tablespoons of the oil over high heat until the surface shimmers. Add the chicken and brown on one side for 4-5 minutes.
Step 3: Turn the chicken , using tongs, and cook on the second side until golden brown on the outside and opaque throughout, 3-4 minutes. Transfer to a plate, cover loosely with aluminum foil, and keep warm in a low oven until ready to serve.
Step 4: Heat the same pan, over medium heat, and saute the pancetta until crisp, 5-6 minutes. Using a slotted spoon, transfer to paper towels and drain.
Step 5: Add the remaining 1/2 tablespoon olive oil to the pan and saute the mushrooms until they begin to brown, 5-6 minutes. Add the garlic and shallots and cook for 2 minutes.
Step 6: Add the Marsala wine and stir to scrape up the brown bits from the bottom of the pan. Add the stock, tomato paste, and pancetta. Simmer to reduce the sauce until thickened.
Step 7: Add the balsamic vinegar and juices accumulated on the plate holding the chicken.
Step 8: Remove from heat and whisk in the butter 1 tablespoon at a time. Season with salt and pepper. Stir in minced parsley.
Step 9: To serve, place each chicken breast on a plate and cover with sauce. Garnish with parsley sprigs and serve immediately.