Thursday, January 03, 2013
Chicken Marsala
Olive oil
2 oz. pancetta (about a 1/4inch thick slice), cut into a 1/4inch dice
Flour for dredging (about 1/2 cup)
4 thin chicken breast cutlets, about 1/2 lb. total
Coarse salt
Freshly ground black pepper, preferably on the coarse side
1/2 cup dry Marsala wine
2 to 4 Tbs. heavy cream
Minced fresh flatleaf parsley (optional)
Coat a large skillet lightly with olive oil and set it over mediumhigh 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 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 Tbs. fat in the
pan.
When the fat is hot, dredge a cutlet through the flour on both sides (see Tips for moist sautéed chicken). 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 sautéing the rest, adding more oil if
necessary. Transfer these to the plate as well.
Pour off the excess fat. With the pan over mediumhigh 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 until1/3/13 Chicken Marsala with Pancetta & Cream - Fine Cooking Recipes, Techniques and Tips
www.finecooking.com/recipes/chicken_marsala_pancetta_cream.aspx 2/2
nutrition information (per serving):
Size : per serving; Calories (kcal): 420; Fat (g): 16; Fat Calories (kcal): 140; Saturated Fat (g): 5; Protein (g): 36; Monounsaturated
Fat (g): 8; Carbohydrates (g): 25; Polyunsaturated Fat (g): 1; Sodium (mg): 720; Cholesterol (mg): 100; Fiber (g): 1;
you get a nicely thickened sauce. Return the chicken 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, if you like.
photo: Scott Phillips
From Fine Cooking 42 , pp. 90
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5 comments:
Shan THIS LOOKS AMAZING! Thanks for helping me think of a new recipe to add to our somewhat limited menu around here!!
One of my favorite things to eat...but only when I'm out. The one time I tried it, I realized how very important a good wine is. Mine was nasty! Any ideas for what might work...and where to get it...etc.?
I just use an inexpensive bottle of Marsala called versasi. You have to buy it at the liquor stores because the alcohol content is high. Maybe 17%? Or swing by and share some of mine and save $14! A couple of notes-- I usually slice my chicken breasts lengthwise instead of buying expensive cutlets. Also usually throw in some mushrooms and frozen peas. I usually brown them on either side quickly and then finish them in a 300 degree oven so the sauce and chicken are done at the same time.
You're welcome!! Y'all crack me up--I had no idea people were reading this let alone commenting! See my notes to Kim on her comment.
I just use an inexpensive bottle of Marsala called versasi. You have to buy it at the liquor stores because the alcohol content is high. Maybe 17%? Or swing by and share some of mine and save $14! A couple of notes-- I usually slice my chicken breasts lengthwise instead of buying expensive cutlets. Also usually throw in some mushrooms and frozen peas. I usually brown them on either side quickly and then finish them in a 300 degree oven so the sauce and chicken are done at the same time.
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