Description
Low effort and high flavor, this version of Chicken Marsala can be ready in about 30 minutes.
Ingredients
Scale
- 2 ounces diced pancetta or bacon
- Olive oil
- 4 chicken cutlets, thin sliced
- All purpose flour for dredging
- 1/2 cup dry Marsala wine
- 4 tablespoons heavy cream
- 1 clove garlic, minced
- Flat leaf parsley, fresh, for garnish
- Salt and black pepper
Instructions
- Cook pancetta in saute pan over medium high heat until it begins to get crispy. Remove pancetta with a slotted spoon and leave the fat in pan. If needed, add olive oil to pan to make about two tablespoons of fat total.
- Season chicken cutlets on both sides with salt and pepper. Dredge through flour and shake off excess. Place cutlets in pan so they are not touching one another. Saute cutlets for about 6 to 7 minutes, flipping them once halfway through. Remove cutlets to plate when done.
- Add Marsala wine to pan and deglaze, scraping up any browned bits stuck to the pan. Cook until wine is reduced by about 25%. Add garlic, cream and cooked pancetta, stirring, until sauce begins to thicken.
- Return the cutlets to the pan briefly to coat with sauce, about 1 minute. Serve immediately.
Notes
- The Chicken Marsala goes well served with pasta or mashed potatoes.
- You can buy chicken cutlets pre-sliced, or make your own from boneless, skinless chicken breasts (details in the podcast episode)