Cooking at home can be a delightful experience, especially when you have a recipe that promises both rich flavors and a touch of elegance. Chicken Marsala with Pancetta, a classic Italian-American dish, brings together the earthy taste of mushrooms, the savory goodness of pancetta, and the deep, sweet notes of Marsala wine. This dish is perfect for those evenings when you want to treat yourself and your loved ones to something special. The harmonious blend of ingredients creates a symphony of flavors that dance on your palate, making every bite a memorable one.
Before diving into the recipe, imagine the warm aroma of Marsala wine filling your kitchen, mingling with the rich scents of crispy pancetta and sautéed mushrooms. It’s a dish that not only tantalizes your taste buds but also brings a sense of warmth and comfort to your home. Ready to impress your family or friends with a restaurant-quality meal? Let’s get started!
Chicken Marsala w/ Pancetta
- Prep Time20 min
- Cook Time40 min
- Total Time1 hr
- Yield4
Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 cup all-purpose flour
- Salt and freshly ground black pepper
- 4 oz pancetta, diced
- 2 tbsp olive oil
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup dry Marsala wine
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 2 tbsp chopped fresh parsley
Method
- Prepare the Chicken: Pound the chicken thin with a mallet so the chicken is about 1/4 – 1/2 inch thick. Season the chicken breasts with salt and pepper, then dredge in flour, shaking off the excess.
- Cook Pancetta: In a large skillet over medium heat, cook the pancetta until crispy. Remove and set aside, leaving the rendered fat in the skillet.
- Cook Chicken: Add olive oil to the skillet and cook the chicken breasts until golden brown on both sides, about 4-5 minutes per side. Remove and set aside.
- Sauté Mushrooms and Garlic: In the same skillet, add the mushrooms and cook until they release their juices and become golden. Add the garlic and cook for another minute.
- Deglaze with Marsala: Pour in the Marsala wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for a few minutes to reduce slightly.
- Make the Sauce: Add the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer.
- Combine Everything: Return the chicken and pancetta to the skillet, coating them with the sauce. Simmer for about 10 minutes, or until the chicken is cooked through and the sauce has thickened.
- Finish and Serve: Sprinkle with fresh parsley before serving.
Print this Recipe
