Chicken Marsala with Pancetta and Cream
Quick, easy and tasty! What more could you ask for 🙂 From Fine Cooking 101 Quick & Delicious Recipes Fall 2003 by Joanne Smart.
Ingredients
- Olive oil
- 4 oz pancetta cut in ¼" thick dice
- â…“ cup flour for dredging
- 1 lb thin chicken breast cutlets
- coarse salt
- freshly ground black pepper
- 1 cup Marsala wine
- â…“ cup heavy cream
- fresh flat-leaf parsley minced
Instructions
- Coat a large skillet lightly with olive oil and set it over medium high heat. Add the pancetta and cook until just crisp and lightly browned. Remove with a slotted spoon – leave the fat in the pan, and set aside.
- Put the flour on a plate. Pat the cutlets dry; season with salt and pepper. Heat the skillet with the pancetta fat over medium high. Add enough olive oil to get 3 Tbs fat in the pan.
- When the fat is hot, dredge a cutlet through the flour on both sides. Shake off the excess and immediately put the cutlet in the pan. Repeat with as many cutlets as will fit in the pan without touching.
- Sauté, turning once, until browned on both sides; if thin, they should cook through in just a few minutes total. Transfer the cooked cutlets to a plate and continue sautéing the rest, adding more oil if necessary. Transfer these to the plate as well.
- Pour off the excess fat. With the pan over medium-high heat, add the Marsala and scrape up any browned bits from the bottom of the pan; Cook until the Marsala is reduced by about a quarter.
- Stir in the cream and boil until you get a nicely thickened sauce. Return the chicken and pancetta to the pan and turn the cutlets over to coat. Let them reheat for about a minute. Serve with sauce and a sprinkling of parsley, if you like.
- I like mine with noodles, great to soak up the extra sauce!
Notes
The original recipe was half this but I love having some leftovers 🙂
