Chicken Marsala with Pancetta & Cream

Ingredients

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

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