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...
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