Here I (fka schrocknik)am again commenting on this recipe which I am going to be able to do this this week after living temporarily for 2 years, but now I'm settled in a new home of my own, and I'm dying to do this dish again -- it's fun! But I'm a purist and will follow the recipe, but double it. Another time, I'll throw in mushrooms. Yes, I'll pound the 1/2 chix breasts and then bread them as follows: dredge in flour (shaking off excess), then egg, then bread crumbs or panko. I'll use 1/4" of pure olive oil to cook, discarding most for the sauce. This is one of two favorite
recipes to go on the road with, visiting friends and family, and cooking.
Pitch perfect, made even better by ease of recipe. Will make again and again.
Great meal - have made this twice and each time have gotten positive reviews.
This was amazing! My husband's only complaint was that there wasn't any left for leftovers!
The pancetta adds a wonderful depth of flavor to this dish. I made it as written, and wouldn't change a thing
Absolutely delicious! I make double or triple the sauce and also add the peas and mushrooms. Great recipe for company.
I have made this many times. It's excellent and I also put mushrooms in it as well. In fact, I just might have it for dinner tonight :-)
Delicious! Made as written. Served with fresh angel hair pasta. Agree with others that mushrooms would be an excellent addition! This one is a keeper!
This recipe is very simple and the flavor is rich and wonderful for surprisingly little effort. I would recommend using a good marsala for the best flavor. I first tried this recipe a couple of years ago when it was published and have made it many times since. The technique of slicing the chicken breast in half(rather than pounding)as described in the original printed version, I have used in other recipes because the chicken remains moister. You can substitute prosciutto with equally good results. It is a family favorite!
This is a great dish that is easy to make. I like to follow a recipe as is when trying it for the first time, but I had chicken stock and mushroom demi-glace on hand and added them into the sauce and it turned out very well. I'm sure this is great without the added ingredients, but if you try them, I'm sure you won't be disappointed! It's a very rich taste...
Whole family loved this recipe. I did add baby Bella mushrooms at the end. Definitely a keeper!
Delicious! A family favorite.
Easy! Adding peas would be great! I served them on the side and will add to sauce at the end the next time I make this dish. No salt needed on chicken if you are using pancetta-- there is plenty of salt there. Overall this is now a staple in my rotation!
Yup, it's great. I sliced chicken breasts in half rather than use the cuttlets, and added sliced mushrooms after I added the wine. I had to substitute prosciutto too because the store didn't have pancetta, and the prosciutto came out a little chewy - either I over-cooked it, or it's not the greatest substitute...who knows which. I served it with creamed spinach, but I imagine throwing some peas in to the sauce at the end would be easy in a pinch.
Just like Ikiebabe I used prosciutto instead of pancetta. I also added/sauteed fresh thyme, sliced mushrooms, chopped shallots and fired roasted tomatoes before adding the Marsala and the cream. The results were a suculent and robust sauce to go with the chicken.This recipe is delicious!!
I sauteed some sliced cremini mushrooms first and then added them back in with the pancetta. The whole family loved it. My daughter who hates when I make chicken said "if you have to make chicken, make this one". The sauce tastes great with sauteed spinach. Quick and easy for a weeknight dinner.
This recipe has been a key part of our menu for a long time now. My 11 yr old daughter loves this, and has learned to make it (with my oversight, of course). Simple and perfect. Everyone loves this dish.
Wow, quick, easy & delicious. I will definately be sharing this one.