Excellent, simple entree that can be easily doubled as needed.
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 - leave 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. 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.
Saute 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 sauteing the rest, adding more oil if necessary. Transfer these to the plate as well.
Pour off the excess fat. With the pan over medium-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 boild until 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 min. Serve with the sauce and a sprinking of parsley, if you like.
You can use thicker sliced (1/8") or thinly sliced Pancetta (which Safeway often sells prepacked in their deli). You can easily double the recipe, add more marsala wine for more sauce, add more creme if you want, and so on. Pretty flexible. Be careful not to oversalt or overpepper the chicken cutlets before you prepare them.
You can now buy thin sliced chicken breast by Foster Farms at some grocery stores, which works fine, but the best way to create a tender cutlet is to cover the regular boneless Chicken breast with Saran Wrap on a cutting board and use a mallet to pound the breast into thin cutlets. Separate the chicken tenders from the breast before you do, since they don't need to be pounded before you flour and saute.
You want to reduce the wine after you add it to the pan, but don't reduce too much if you think you need a rich, cremy consistency. The chicken helps to thicken the sauce when you add the chicken back to it due to the flour, and having enough sauce to coat the chicken is important.
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Serving Size: 1 Serving (574g) | ||
Recipe Makes: 2 | ||
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Calories: 794 | ||
Calories from Fat: 216 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24g | 32 % | |
Saturated Fat 9.2g | 46 % | |
Monounsaturated Fat 8.6g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 313.4mg | 96 % | |
Sodium 551.1mg | 19 % | |
Potassium 1328mg | 35 % | |
Total Carbohydrate 8.7g | 3 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 8.7g | ||
Protein 112.7g | 161 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 794
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