Chicken Pancetta with Marsala Cream Sauce

Chicken Marsala is a dish that seems to be standard in every cooks repertoire.  It consists of flour coated thin chicken breast cutlets, cooked with a Marsala wine reduction and usually mushrooms.  I wanted to do something a little bit different and so I opted for a spin off of the classic.  I incorporated additional flavor components by using Pancetta, which is an Italian meat that it is salt cured, rather than smoked.  It gave the dish an overall comfort food feel and tasted absolutely delicious. I also added wild mushrooms which included creminis and portobello's to give the dish an earthy component.  

I served it with Creamy Garlic Mashed Potatoes and Balsamic Roasted Asparagus.  Delish!!!

Yield: 4 servings

Ingredients:

Olive Oil

1 2oz package of Cubed Pancetta (The package I used I found at Trader Joes)

1/2 Medium Onion, diced (or you can use chopped shallots)

1 bag Cremini or Portobello Mushrooms (You can also use button mushrooms)

Flour for dredging (about 1/2 cup)

1 lb of skinless, boneless chicken breasts, cut or pounded into thin cutlets

Kosher salt 

Freshly Ground Pepper

3/4 cup dry Marsala Wine (You can also use Sweet Marsala or even Vermouth)

6 Tbsp Heavy Cream

Dried or Fresh Flat Leaf parsley for garnish

Directions:

1.  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.  Add the onions to the pan and cook until translucent and slightly browned, 5-10 minutes.  When the onions are close to being done add the mushrooms and stir until softened. 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 2tbsp of liquid 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 will fit in the pan without touching.  Saute the cutlets, turning once, browned on both sides.  If thin, they should cook within 3-4 minutes on each side.  Transfer those to the plate as well.

4.  Spoon out remaining fat.  With the pan over medium 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.

5.  Return the chicken, onions, mushrooms 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 sprinkle of parsley.