Chicken Marsala With Pancetta & Cream

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• olive oil
• 2 ounces pancetta, cut into a 1/4-inch dice (about a 1/4-inch thick slice)
• flour (for dredging, about 1/2 cup)
• 4 chicken breasts, cutlets about 1/2 lb. total
• coarse salt
• fresh ground black pepper, preferably on the coarse side
• 1/2 cup dry marsala wine
• 2 -4 tablespoons heavy cream
• minced fresh flat-leaf parsley (optional)

Recipe

• 1 coat a large skillet lightly with olive oil and set it over medium-high heat.
• 2 add the pancetta and cook until just crisp and lightly browned.
• 3 remove with a slotted spoon, leaving the fat in the pan, and set aside.
• 4 put the flour on a plate.
• 5 pat the cutlets dry. season them on both sides lightly with salt and amply with pepper.
• 6 heat the skillet with the pancetta fat over medium high.
• 7 add more olive oil, if needed, to get about 2 tbs. fat in the pan.
• 8 when the fat is hot, dredge a cutlet through the flour on both sides.
• 9 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.
• 10 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.
• 11 transfer these to the plate as well.
• 12 pour off the excess fat.
• 13 with the pan over medium-high heat, add the marsala and scrape up any browned bits from the bottom of the pan.
• 14 cook until the marsala is reduced by about a quarter.
• 15 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.
• 16 let them reheat for 30 seconds to 1 minute. serve with the sauce and a sprinkling of parsley, if you like.