Chicken Marsala with Bacon and Cream
In our recipe we will not use mushrooms, though you may add them if you wish. In our recipe we will use Italian salt-cured bacon, which is not smoked. The dish takes about 30 minutes to prepare, so it is perfect for a weeknight dinner. You can replace the wine with dry vermouth.
Ingredients
| — | olive oil | |
| 60 g | Italian bacon (pancetta), cut into 0.6 cm thick strips then cubed | |
| 1/2 | medium onion, finely chopped | |
| 1/2 cup | 120 ml | flour for dredging |
| 450 g | boneless skinless chicken breasts (sliced and pounded into cutlets) | |
| — | salt | |
| — | freshly ground black pepper | |
| 3/4 cup | 180 ml | dry white wine |
| 6 tbsp | 90 ml | cooking cream |
| — | freshly chopped parsley |
Instructions
Put the olive oil in a large skillet over medium-high heat. Add the bacon and fry until lightly crisp. Remove the bacon from the pan with a slotted spoon and set it aside on a separate plate. Then add the onion to the pan and fry for about 5 minutes until softened. Again remove it with a slotted spoon, leaving the fat in the pan, and set it aside on a separate plate.
Put the flour on a plate. Pat the chicken cutlets dry beforehand. Season both sides with salt and black pepper. Heat the fat in the pan over medium-high heat. Add more olive oil if needed.
When the oil is hot, dip the chicken cutlets in the flour on both sides and place them in the pan. Fill the pan only so much that the cutlets do not touch one another. Fry the cutlets on both sides until they get a browned crust. If your cutlets are thin, they will be done in just a few minutes. Remove the finished cutlets to a separate plate and add a new batch. Add more olive oil if needed.
Pour the remaining fat out of the pan. Turn the burner to medium-high heat and add the wine to the pan. Scrape the chicken residue from the bottom of the pan using a wooden spatula. Cook the wine down until reduced by four. Add the cream and cook until you get a thick sauce.
Put the chicken cutlets, bacon and onion in the pan, turning the cutlets so they mix with the sauce. Warm them through for about 1 minute. Then you can serve the dish, garnished with parsley.