Pancetta and Cream Chicken Marsala PT40M https://img3.recipesrun.com/201907/2019/1012/89/4/273201/300x200x90.jpg This Chicken Marsala is so creamy and so good! Learn how to make Chicken Marsala with breaded chicken cutlets in a Marsala wine, pancetta, and cream sauce. The secret is in the pancetta! Chicken Marsala is a classic Italian American dish that sounds fancy and is perfect for a dinner party, but believe it or not, chicken Marsala is also easy enough to make for a midweek meal. Traditionally, chicken Marsala is chicken cutlets dredged in flour and fried, served with a sauce made with a Marsala reduction. It often includes mushrooms. 4 servings Ingredients: Minced fresh flat-leaf parsley 6 tbsp. heavy cream 3/4 cup dry Marsala wine Freshly ground black pepper Kosher salt 1 pound skinless, boneless chicken breasts, cut or pounded into thin cutlets 1/2 cup flour for dredging 1/2 cup finely diced onion or shallots 2 oz. pancetta, about one 1/4-inch thick slice, cut into 1/4 inch cubes 1 tbsp. extra virgin olive oil

Pancetta and Cream Chicken Marsala

4.2

( By zhanghengshuo )

This Chicken Marsala is so creamy and so good! Learn how to make Chicken Marsala with breaded chicken cutlets in a Marsala wine, pancetta, and cream sauce. The secret is in the pancetta! Chicken Marsala is a classic Italian American dish that sounds fancy and is perfect for a dinner party, but believe it or not, chicken Marsala is also easy enough to make for a midweek meal. Traditionally, chicken Marsala is chicken cutlets dredged in flour and fried, served with a sauce made with a Marsala reduction. It often includes mushrooms.

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 30 Mins
Total Time 40 Mins

02 Ingredients

- Minced fresh flat-leaf parsley
- 6 tbsp. heavy cream
- 3/4 cup dry Marsala wine
- Freshly ground black pepper
- Kosher salt
- 1 pound skinless, boneless chicken breasts, cut or pounded into thin cutlets
- 1/2 cup flour for dredging
- 1/2 cup finely diced onion or shallots
- 2 oz. pancetta, about one 1/4-inch thick slice, cut into 1/4 inch cubes
- 1 tbsp. extra virgin olive oil

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03 Method

Step 1

Cook the pancetta: Heat olive oil in a large skillet on medium-high heat. 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.
Step 2

Cook the onions or shallots: 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).
Step 3

Remove the onions from the pan, leaving any remaining fat in the pan. Add the onions to the cooked pancetta and set aside.
Step 4

Prepare chicken for dredging: Put flour in a shallow plate for dredging. Pat the chicken cutlets dry and sprinkle both sides with salt and pepper.
Step 5

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.
Step 6

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.
Step 7

Continue with as many cutlets as can fit in the pan without crowding. Saute 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. Remove the cooked cutlets to a plate.
Step 8

Make the sauce: Pour off any excess fat. Add the marsala to the hot pan to deglaze it, scraping up any browned bits. Let the marsala boil away until it reduces by a quarter or a half and stirs in the cream. Let boil until the sauce thickens.
Step 9

Coat chicken cutlets in the 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.
Step 10

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

04 Author

zhanghengshuo

104 Recipes

Pancetta and Cream Chicken Marsala

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