Chicken Marsala with Pancetta and Cream

Name: Chicken Marsala with Pancetta and Cream
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 3
Cuisine: Global
Ingredients: 1 Tbsp extra virgin olive oil; 57 grams pancetta (about one 1/4-inch thick slice), cut into 1/4 inch cubes; 118 milliliters finely diced onion (or shallots); 118 milliliters flour for dredging; 454 grams skinless, boneless chicken breasts, cut or pounded into thin cutlets; 1 serving Kosher salt; 1 serving Freshly ground black pepper; 177 milliliters dry Marsala wine; 6 Tbsps heavy cream; 1 leave Minced fresh flat parsley

Chicken Marsala with Pancettan and Cream requires approximately 40 minutes from start to finish. This main course has 583 calories, 37g of protein, and 28g of fat per serving. This recipe serves 3. This recipe covers 22% of your daily requirements of vitamins and minerals. Head to the store and pick up extra virgin olive oil, pancetta, pepper, and a few other things to make it today. 898 people found this recipe to be scrumptious and satisfying.

Instructions

Heat olive oil in a large skillet on medium high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the diced pancetta and cook until lightly browned and crisp. Use a slotted spoon to remove the pancetta, leaving the rendered fat in the pan.

Ingredients you will need

Pancetta

Equipment you will use

Slotted Spoon

Frying Pan

Add the onions or shallots and cook until translucent and lightly browned (5 to 10 minutes for onions, if using shallots lower the heat to medium and cook a minute or two).

Ingredients you will need

Shallot

Onion

Remove the onions from the pan, leaving any remaining fat in the pan.

Ingredients you will need

Onion

Equipment you will use

Frying Pan

Add the onions to the cooked pancetta and set aside.

Ingredients you will need

Pancetta

Onion

Prepare chicken for dredging: Put flour on a shallow plate for dredging. Pat the chicken cutlets dry and sprinkle both sides with salt and pepper.

Ingredients you will need

Chicken Cutlet

Salt And Pepper

Whole Chicken

All Purpose Flour

Heat the skillet on medium high heat. You should have about 2 tablespoons of fat in the pan from the pancetta, if not add more olive oil to the pan.

Ingredients you will need

Olive Oil

Pancetta

Equipment you will use

Frying Pan

Dredge and cook the chicken: When the fat in the pan is hot (test it to make sure by sprinkling a tiny bit of flour in the pan, it should sizzle), dredge a chicken cutlet in the flour on both sides, shake off the excess and place in the hot pan. Continue with as many cutlets as can fit in the pan without crowding.

Ingredients you will need

Chicken Cutlet

Whole Chicken

All Purpose Flour

Shake

Equipment you will use

Frying Pan

Sauté until just browned, on both sides. It should only take a minute or two. Cook all of the cutlets in the same way, adding more olive oil to the pan if necessary.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Remove the cooked cutlets to a plate.

Pour off any excess fat.

Add the marsala to the hot pan to deglaze it, scraping up any browned bits.

Ingredients you will need

Marsala

Equipment you will use

Frying Pan

Let the marsala boil away until it reduces by a quarter or a half and stir in the cream.

Ingredients you will need

Marsala

Cream

Let boil until the sauce thickens.

Ingredients you will need

Sauce

Coat chicken cutlets in sauce: Return the chicken cutlets, the pancetta, and onions to the pan and turn to coat with the creamy Marsala sauce. Reheat for 1/2 a minute.

Ingredients you will need

Chicken Cutlet

Pancetta

Marsala

Onion

Sauce

Equipment you will use

Frying Pan

Serve the cutlets with the sauce and a little freshly chopped parsley.

Ingredients you will need

Parsley