Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Chicken Marsala with Pancetta & Cream

Scott Phillips

Servings: 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)

Nutritional Information

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


  • 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.


Rate or Review

Reviews (22 reviews)

  • fortkcook | 02/13/2021

    Delicious! I used boneless skinless breast halves and just pounded them with a meat mallet.

  • doly | 01/06/2021

    Excellent easy week night meal. All pantry ingredients on hand. Added a clove of garlic to the olive oil and strained it out and finished with a combo of tarragon and parsley. Otherwise followed recipe exactly as written.

  • SikaB | 01/26/2020

    Great weeknight meal, and a household favorite. Flavors were delicious. I wouldn't substitute a thing.

  • Krispie | 01/11/2019

    This is delicious and so easy. This timeI didn’t have enough pancetta so I combined pancetta and prosciutto. AndI made. 1.5 times the sauce based on other reviewers. Otherwise I followed the recipe exactly. Greaat!!! This is a crowd and kid pleaser. I will definately make this again!

Show More

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.