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Chicken Marsala with Pancetta and Cream Recipe

Looking for an easy Chicken Marsala with Pancetta and Cream recipe? Learn how to make Chicken Marsala with Pancetta and Cream using healthy ingredients.


Submitted by audesi

Makes 4 servings



Adjusted, from blog.drearydaffodils.com.

Recipe Ingredients for Chicken Marsala with Pancetta and Cream

2 tablespoons olive oil
5 ounces pancetta, cut into 1/4 inch cubes
1/2 cup shallots, diced
1/2 cup flour, for dredging
1 lb. boneless chicken breast
1 teaspoon Kosher salt
2 teaspoon ground black pepper
3/4 cup dry Marsala wine
1/2 cup heavy cream
2 tbsp. parsley

Recipe Directions for Chicken Marsala with Pancetta and Cream

  1. 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. 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. 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. 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.

  5. 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.

Categories

Main Dish

Nutrition Facts
Serving Size 254.9g
Amount Per Serving
Calories
631
Calories from Fat
321
% Daily Value*
Total Fat
35.7g
55%
Saturated Fat
11.6g
58%
Trans Fat
0.0g
Cholesterol
160mg
53%
Sodium
1509mg
63%
Potassium
651mg
19%
Total Carbohydrates
18.1g
6%
Dietary Fiber
0.7g
3%
Sugars
0.3g
Protein
48.5g
Vitamin A 14% Vitamin C 7%
Calcium 5% Iron 19%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C-
  Good points
  • Very low in sugar
  • High in niacin
  • High in selenium
  •   Bad points
  • Contains alcohol
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