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chicken cutlets marsala with pancetta cream
by Joan
Chicken
Ingredients
•olive oil
•2 oz \ pancetta 1/4 inch thick, cut in 1/4" dice
• flour for dredging
•4 thin chicken breast cutlets, (total 1/2 lb)
• salt and pepper
•1/2 cup dry Marsala
•2 Tablespoons to 4 T heavy cream
• minced flat leaf parsley
Steps
1. Lightly coat skillet with oil and set over med-high heat. Add pancetta
and cook until just crisp and lightly brown. Remove with slotted spoon and
set aside.
2. Pat chicken dry and dredge in flour. Season with salt an pepper. Heat
same skillet over medium high. Add olive oil if needed to get about 2 T
fat in pan.
3. Saute chicken in batches if necessary.
4. Pour ove excess fat. Pan on med-high, add Marsala and scrape up any
browned bits from bottom of pan. Reduce Marsala by 1/4 th. Stir in cream
and boil untiul sauce is thickened. Return chicken and pancetta to pan and
turn cutlets to coat. Reheat 30 sec to 1 minute. serve and sprinkle with
parsley.
Notes
with sauteed spinach and crusty bread or mashed potatoes and
blanched green beans sauteed until browned in spots
