And since I was basically throwing the classic chicken marsala recipe out the window I decided to make things even more decadent and add a little cream with my pancetta and my marsala to make things even more interesting. But I’m getting ahead of myself here…first you need to start with a couple of chicken breasts. Pound ‘em nice and thin…my favorite way to get the trials and tribulations of the day out of the way.
Not you. Never you. Well, except for your unstoppable habit of tackling any guest who walks through our door with 70 pounds of enthusiastic hound dog welcoming. That would definitely be a trial and a tribulation. But aside from that.
Now get out your handy skillet and cook the pancetta in some olive oil for a few minutes until it is just a little crispy and browned, and then scoop it out. Dunk your chicken in some seasoned flour and put them in the skillet for about four minutes per side until them are cooked and golden. Take them out and get ready to make a sauce that is going to rock your world.
Pour in your Marsala wine and stir all those delicious chicken bits that are stuck on the bottom of your skillet. Simmer it for about a minute and then add your cream and simmer that for another two minutes. Now pop your chicken and pancetta back into the pan, turn the chicken over once or twice until it is coated with sauce and reheated, and you are ready to roll. I like to serve this with a scattering of parsley and some mashed potatoes on the side, which are perfect for scooping up every last drop of the sauce.
Now, while this SOUNDS all fancy, as you can see there are about 20 minutes between you and chicken marsala wonderfulness. If you can bear to make it without the mushrooms. And Mom? It’s never going to happen…not even if you wrap them in bacon. But I love you for trying!
Adapted from Fine Cooking