Chicken Marsala with Pancetta & Cream

Chicken Marsala with Pancetta & Cream
Photo by Scott Phillips


  • Flour for dredging (about ½ cup)
  • 2 oz. pancetta (about a ¼-inch thick slice), cut into a ¼-inch dice
  • 4 thin chicken breast cutlets, about ½ lb. total
  • Freshly ground black pepper, preferably on the coarse side
  • 2 to 4 Tbs. heavy cream
  • ½ cup dry Marsala wine
  • Olive oil
  • + 2 more ingredients
    • Coarse salt
    • Minced fresh flat-leaf parsley (optional)

Coat a large skillet lightly with olive oil and set it over medium-high heat. Add the pancetta and cook until just crisp and lightly browned. Remove with a slotted spoon, leaving the fat in the pan, and set aside. Put the flour on a plate. Pat the cutlets dry. Season them on both sides lightly w...

View full recipe at Fine Cooking


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