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Chicken Marsala with Pancetta and Cream
Chicken Marsala with Pancetta and Cream
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Creamy Chicken Marsala with breaded cutlets in a decadent Marsala wine and cream sauce, enhanced with savory pancetta. Taste perfection!
Ingredients:
  • 1 tablespoon extra virgin olive oil
  • 2 ounces pancetta (about one 1/4-inch thick slice), cut into 1/4-inch cubes
  • 1/2 cup finely diced onion (or shallots)
  • 1/2 cup flour, for dredging
  • 1 pound skinless, boneless chicken breasts, cut or pounded into thin cutlets
  • Kosher salt
  • Freshly ground black pepper
  • 3/4 cup dry Marsala wine
  • 6 tablespoons heavy cream
  • Minced fresh flat-leaf parsley
Instructions:
  • In a large skillet over medium-high heat, sizzle diced pancetta in olive oil until golden and crispy. Remove pancetta with a slotted spoon, keeping the flavorful fat in the pan.
  • Sauté the onions or shallots: Cook until they are translucent and lightly browned, about 5 to 10 minutes for onions. For shallots, reduce the heat to medium and cook for an additional minute or two. Transfer the cooked onions to the pancetta, leaving any fat in the pan.
  • Prepare the chicken for dredging by placing flour on a shallow plate. Pat the chicken cutlets dry with a paper towel, season both sides with salt and pepper. Heat the skillet on medium-high; if needed, add more olive oil to ensure about 2 tablespoons of fat in the pan from the pancetta.
  • Cook the chicken: Once the pan is hot (test by sprinkling a bit of flour for a sizzle), coat chicken cutlets with flour, shake off excess, and place in the pan without crowding. Sauté until browned on both sides, about a minute or two. Add more olive oil if needed. Transfer cooked cutlets to a plate.
  • Prepare the sauce by discarding any extra fat. Deglaze the hot pan with marsala, scraping up any browned bits. Reduce the marsala by a quarter or half and then stir in the cream. Simmer until the sauce thickens.
  • Combine the chicken cutlets, pancetta, and onions in the pan with the rich Marsala sauce, ensuring everything is evenly coated. Heat for 30 seconds, then plate the cutlets with the sauce and a sprinkle of fresh parsley for garnish.

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