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Chicken Marsala with Pancetta and Cream

Source of Recipe

Fine Cooking #42


Recipe Introduction

Serves two.

Recipe Link: http://tinyurl.com/aogoe

List of Ingredients

Olive oil
2 oz. pancetta (a 1/4-inch thick slice), cut into 1/4-inch dice
Flour for dredging (about 1/2 cup)
4 thin chicken breast cutlets, about 1/2 lb. total
Coarse salt
Freshly ground black pepper, preferably on the coarse side
1/2 cup dry Marsala wine
2 to 4 Tbs. heavy cream
Minced fresh flat-leaf parsley (optional)


Recipe

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 - leave the fat in the pan - and set aside.

Put the flour on a plate. Pat the cutlets dry; season on both sides with salt and pepper. Heat the skillet with the pancetta fat over medium high. Add enough olive oil to get 2 Tbs. fat in the pan.

When the fat is hot, dredge a cutlet through the flour on both sides. Shake off any excess and immediately put the cutlet in the pan. Repeat with as many cutlets as will fit in the pan without touching. Sauté, 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.