Pancetta and Cream Chicken Marsala

By zhanghengshuo

4 Person

40 Minutes

0 Calories

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.

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

Method

01

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.
02

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).
03

Remove the onions from the pan, leaving any remaining fat in the pan. Add the onions to the cooked pancetta and set aside.
04

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.
05

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.
06

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.
07

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.
08

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.
09

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.
10

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

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Marsala Recipes

Pancetta and Cream Chicken Marsala

3.9

( By zhanghengshuo )

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

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