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Chicken Marsala with Pancetta & Cream

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Serves two.

You can buy thin cutlets or ask your supermarket butcher to cut some for you. This recipe is easily doubled, but you'll likely need to cook the chicken in batches.

  • Olive oil
  • 2 oz. pancetta (about a 1/4-inch thick slice), cut into a 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)

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, leaving the fat in the pan, and set aside.

Put the flour on a plate. Pat the cutlets dry. Season them on both sides lightly with salt and amply with pepper. Heat the skillet with the pancetta fat over medium high. Add more olive oil, if needed, to get about 2 Tbs. fat in the pan.

When the fat is hot, dredge a cutlet through the flour on both sides (see Tips for moist sautéed chicken). 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. 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. 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.

nutrition information (per serving):
Size : per serving; Calories (kcal): 420; Fat (g): 16; Fat Calories (kcal): 140; Saturated Fat (g): 5; Protein (g): 36; Monounsaturated Fat (g): 8; Carbohydrates (g): 25; Polyunsaturated Fat (g): 1; Sodium (mg): 720; Cholesterol (mg): 100; Fiber (g): 1;

Photo: Scott Phillips

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.

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