- 9 years ago
- Wedding: August 2009
So I try my best to cook as often as possible, if only to save some of that extra $$ that usually ends up being wasted when eating out! But I’m going through a current cooking burnout where everything I usually make seems blah. I’d love to hear what some of your simple, yummy recipes are…hopefully it’ll shake me out of this rut and get me excited about cooking again =)! I’ll share by sharing one I’m loving right now!
Chicken Marsala with Pancetta and Cream (original recipe also here)
- Olive oil
- 2 oz pancetta (about a 1/4 inch thick slice), cut into 1/4 inch cubes
- 1/2 medium onion, diced (or you can use chopped shallots)
- Flour for dredging (about 1/2 cup)
- 1 lb of skinless, boneless chicken breasts, cut or pounded into thin cutlets
- Kosher salt
- Freshly ground black pepper
- 3/4 cup dry Marsala wine
- 6 Tbsp heavy cream
- Minced fresh flat-leaf parsley
1 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.
2 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.
3 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.
4 Pour off the excess fat. With the pan over med-high heat, add 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 the cream and boil until you get a nicely thickened sauce. Return the chicken, onions, and pancetta to the pan and turn the cutlets over to coat. Let them reheat for 30 seconds to 1 minute. Serve with the sauce and a sprinkling of parsley.
My extra notes: I don’t have the budget to spring for pancetta, so I use good ol’ bacon. I also chop up some mushrooms and cook them in the sauce at the end, since they cook up pretty quick. It’s a nice additional flavor! I also went through a bunch of different recipes before finding this one…it’s now my go-to marsala recipe b/c it’s so quick, easy, and guaranteed yummy (plus one of FI’s fav dishes!).
So please share :D!