Chicken Marsala with Pancetta Cream Sauce
by Hallmark

(chicken, mushrooms, shallots, Marsala wine)

Chicken Marsala with Pancetta Cream Sauce
Chicken Marsala with Pancetta Cream Sauce

Yield: 4 servings
Prep Time:
Cook Time:
Total Time:

Ingredients (Mushrooms)

2 Tbsp butter, unsalted
1 Tbsp shallots, finely chopped
1 clove garlic, chopped
2 C mushrooms, trimmed and sliced
¼ tsp kosher salt
¼ tsp pepper

Ingredients (Chicken)

1 Tbsp olive oil
1 lb boneless, skinless chicken breast, thin sliced (or pounded into thin cutlets)
2-3 oz pancetta (¼-inch slice), cut into cubes
½ C shallots, finely chopped
½ C flour (for dredging)
1 C Marsala Wine
¼ C heavy cream & maybe 1 Tbsp more for taste
kosher salt
pepper
fresh flat leaf parsley, roughly chopped

Instructions
  1. Mushrooms: In large skillet melt butter over medium heat. Add garlic and sauté until fragrant, then add the shallots. Sauté together for 3 minutes. Add mushrooms, moving them around the pan. Let them cook for 5-7 minutes until the mushrooms become softer and brown. Season with salt and pepper giving the mushrooms another stir. Remove from pan and reserve.
  2. Chicken: In large skillet on medium-high heat, add the pancetta and cook until lightly browned and crisp. Remove and reserve the pancetta, leaving any rendered fat in the pan.
  3. Add the shallots and cook until lightly brown and translucent, about 4 minutes. Make sure to adjust the heat as you go, you may need to lower it when working with the shallots. Add a touch of olive oil if they begin to stick. Remove them from pan and reserve with the pancetta.
  4. Put the flour in a shallow bowl. Pat the chicken dry with paper towel. Season the chicken with salt and pepper on both sides. Dredge each piece in the flour, shaking off the excess.
  5. Fry the chicken over medium-high heat until browned. Add more olive oil to pan if needed. Fry the chicken in batches to avoid crowding the pan.
  6. Pour off any excess fat. Add the wine to the hot pan to deglaze it. Continue to cook until the wine reduces to about ¼ cup. Add to the reserved mushroom mixture.
  7. Add the cream to the sauce and let it boil until it thickens.
  8. Return the cutlets, pancetta, and onions to the pan. Coat each piece with the Marsala sauce. Let the cutlets reheat in the sauce for about a minute or so.
  9. Serve the cutlets with fresh shopped parsley.