Ingredients: |
Ingredients: Olive oil
2 oz. pancetta or bacon, cut into 1/4 inch cubes
1/2 medium onion, diced (or chopped shallots)
8 oz. mushrooms, sliced
1/2 c. flour for dredging
1 lb. skinless, boneless chicken breasts,
Kosher salt
Freshly ground black pepper
3/4 c. dry Marsala wine
6 T. heavy cream
Fresh parsley, minced
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Directions: |
Directions: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. Add the onions & mushrooms & cook until onions are translucent & slightly browned. Remove with a slotted spoon, leaving the fat in the pan, and set aside.
Cut or pound chicken into thin cutlets. 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 skillet.
Put the flour on a plate. 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 skillet. 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 remaining cutlets, add more oil if necessary. Transfer these to the plate as well.
With the pan over medium-high heat, add the Marsala and deglaze to get 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, onions, and pancetta to the pan and turn the cutlets over to coat. Let them reheat for 1 to 2 minutes. To serve spoon sauce over chicken & top with a sprinkling of parsley. |
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