CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

CHICKEN MARSALA WITH PANCETTA AND CREAM

Shelly's
recipe box

Printview my recipes
this recipe viewed 17 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Chicken
    Prep Time:       Cook Time:       Total Time:  

Olive oil
4 oz pancetta (about a 1/4 inch thick slice), cut into a 1/4 inch dice
Flour for dredging (about 1 cup)
8 thin chicken breast cutlets, about 1 lb
Coarse salt
Freshly ground black pepper, preferably on the coarse side
1 cup dry Marsala wine
4 to 8 tbsp 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 - leave 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 Tbsp of fat in the pan. When the fat is hot, dredge a cutlet through the flour on both sides. 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. Saute 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 sauteĆ­ng the rest, adding more oil if necessary. Transfer these to the plate as well.

Pour off the excess fat. With the pan over med-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. Serves 4


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Pasta With Chicken And In Marsala Cream Sauce
   by sgre52160



1/2 red onion, sliced 2 inches thick and halved Olive oil Salt and pepper 10 oz Marsala or Chianti wine and half-and-half 1/2 lemon, squeezed 4 small chicken cutlets 1 lb shrimp, peeled and deve




Italian Cream Of Tomato Soup With Pancetta
   by HappyCook80



4 thin slices pancetta, chopped 2 tablespoons olive oil plus more for brushing 3 garlic cloves, chopped 1 onion, chopped 3 1/4 pounds tomatoes, quartered 1/2 teaspoon sugar 1/2 teaspoon red pepp




Linguine With Pancetta Mushroom Cream Sauce
   by trouble








Pancetta-wrapped Beef Tenderloin With Whipped Horseradish Cream
   by sgre52160



1 (5- to 6-lb.) beef tenderloin, trimmed 2 tsp kosher salt 1 tsp coarsely ground pepper 3 tbsp olive oil, divided 14 very thin pancetta slices Wax paper 3 garlic cloves, minced 2 tbsp chop




Pancetta And Chicken Penne
   by sgre52160



6 oz pancetta or bacon, diced 12 oz penne pasta, cooked al dente, drained 1 1/2 cups roasted red bell peppers (from jar) 1 pkg (6.5 oz) Alouette Garlic and Herbs, or Alouette Spinach Artichoke or A





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.