Chicken Marsala
Modified from Simply Recipes
Ingredients
Olive oil
2 oz pancetta, cut into 1/4 inch cubes
1 onion, diced
Flour for dredging
2 lb of skinless, boneless chicken breasts, cut thinly in half
Kosher salt
Freshly ground black pepper
1 1/2 cup dry Marsala wine
6 Tbsp heavy cream
12 oz mushroom
Minced fresh flat-leaf parsley
Coat a large skillet lightly with olive oil and set it over medium high heat. Add the pancetta and cook until just crip and lightly browned. Remove with a slotted spoon, leaving the fat in the pan, and set aside.
Add the onions to the pan and cook until translucent and slightly browned, 5-10 minutes. Remove with a slotted spoon, leaving the fat in the pan, and set aside.
Saute the mushrooms and also set aside
Put the flour on a plate. 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 pan. Do 2 or 3 chicken breasts at a time. De-glaze any burnt bits off with water and refill with oil.
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 pan. 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 sauteíng the rest, adding more oil if necessary. Transfer these to the plate as well.
Pour off the excess fat. With the pan over med-high heat, add HALF the Marsala and scrape up any browned bits from the bottom of the pan. Cook until the Marsala is reduced by about a quarter. Stir in HALF the cream and boil until you get a nicely thickened sauce.
Return HALF the chicken, onions, and pancetta to the pan and turn the cutlets over to coat. Let them reheat for 30 seconds to 1 minute. After the first batch, scoop everything out and work on the next batch. Serve with the sauce and a sprinkling of parsley.
Comments: Forgot the parsley!! He LOVED this recipe, saying it's his new favorite. The amount of olive oil I had to use to cook the chicken appalled me, at 100+ calories per tbsp! I think I'll try baking the chicken in some chicken stock next time and then bringing it all together on the top of the stove. I was also thinking of omitting the pancetta, but he said he liked how the marsala was sweet and the pancetta had a saltyness so I guess it stays, huh.
Ingredients
Olive oil
2 oz pancetta, cut into 1/4 inch cubes
1 onion, diced
Flour for dredging
2 lb of skinless, boneless chicken breasts, cut thinly in half
Kosher salt
Freshly ground black pepper
1 1/2 cup dry Marsala wine
6 Tbsp heavy cream
12 oz mushroom
Minced fresh flat-leaf parsley
Coat a large skillet lightly with olive oil and set it over medium high heat. Add the pancetta and cook until just crip and lightly browned. Remove with a slotted spoon, leaving the fat in the pan, and set aside.
Add the onions to the pan and cook until translucent and slightly browned, 5-10 minutes. Remove with a slotted spoon, leaving the fat in the pan, and set aside.
Saute the mushrooms and also set aside
Put the flour on a plate. 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 pan. Do 2 or 3 chicken breasts at a time. De-glaze any burnt bits off with water and refill with oil.
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 pan. 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 sauteíng the rest, adding more oil if necessary. Transfer these to the plate as well.
Pour off the excess fat. With the pan over med-high heat, add HALF the Marsala and scrape up any browned bits from the bottom of the pan. Cook until the Marsala is reduced by about a quarter. Stir in HALF the cream and boil until you get a nicely thickened sauce.
Return HALF the chicken, onions, and pancetta to the pan and turn the cutlets over to coat. Let them reheat for 30 seconds to 1 minute. After the first batch, scoop everything out and work on the next batch. Serve with the sauce and a sprinkling of parsley.
Comments: Forgot the parsley!! He LOVED this recipe, saying it's his new favorite. The amount of olive oil I had to use to cook the chicken appalled me, at 100+ calories per tbsp! I think I'll try baking the chicken in some chicken stock next time and then bringing it all together on the top of the stove. I was also thinking of omitting the pancetta, but he said he liked how the marsala was sweet and the pancetta had a saltyness so I guess it stays, huh.