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