CHICKEN MARSALA WITH PANCETTA & CREAM
Make and share this Chicken Marsala With Pancetta & Cream recipe from Food.com.
Provided by iris5555
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 600.1, Fat 32.4, SaturatedFat 11.2, Cholesterol 206.2, Sodium 191.3, Carbohydrate 2, Sugar 0.5, Protein 60.8
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