Chicken Marsala With Pancetta & Cream

Recipe by iris5555
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READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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, leaving the fat in the pan, and set aside.
  • Put the flour on a plate.
  • Pat the cutlets dry. Season them on both sides lightly with salt and amply with pepper.
  • Heat the skillet with the pancetta fat over medium high.
  • Add more olive oil, if needed, to get about 2 Tbs. fat in the pan.
  • When the fat is hot, dredge a cutlet through the flour on both sides.
  • Shake off the excess flour and immediately put the cutlet in the pan. Do the same with as many cutlets as will fit in the pan without touching.
  • Sauté the cutlets, 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 30 seconds to 1 minute. Serve with the sauce and a sprinkling of parsley, if you like.
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