The savory, creamy sauce is to die for.
What Is Chicken Marsala?
It often includes mushrooms.
Simply Recipes / Eliezer Martinez
Pancetta is a lot like bacon (but better!
); it’s the same cut, but salt-cured, not smoked.
(According to him, “one can’t live on pancetta alone.")
Simply Recipes / Eliezer Martinez
He also sometimes switches out the Marsala for dry vermouth.
Reheat the chicken and sauce in a pan with a lid over medium heat until just heated through.
Freeze for up to three months.
Eliezer Martinez
Wondering What To Serve with Chicken Marsala?
Chicken Marsala with Pancetta and Cream
This recipe is adapted from Fine Cooking.
Add the diced pancetta and cook until lightly browned and crisp.
Britney Willson
Use a slotted spoon to remove the pancetta, leaving the rendered fat in the pan.
Add the onions or shallots and cook until translucent and lightly browned, 5 to 10 minutes for onions.
If using shallots, lower the heat to medium and cook a minute or two.
Britney Willson
Remove the onions from the pan, leaving any remaining fat in the pan.
Add the onions to the cooked pancetta and set aside.
Put flour on a shallow plate for dredging.
Britney Willson
Pat the chicken cutlets dry with a paper towel and sprinkle both sides with salt and pepper.
Heat the skillet on medium high heat.
Continue with as many cutlets as can fit in the pan without crowding.
Britney Willson
Saute until just browned, on both sides.
It should only take a minute or two.
Cook all of the cutlets in the same way, adding more olive oil to the pan if necessary.
Britney Willson
Remove the cooked cutlets to a plate.
Pour off any excess fat.
Add the marsala to the hot pan todeglaze it, scraping up any browned bits.
Britney Willson
Let the marsala boil away until it reduces by a quarter or a half and stir in the cream.
Let boil until the sauce thickens.
Reheat for 1/2 a minute.
Serve the cutlets with the sauce and a little freshly chopped parsley.
