Chicken Marsala With Pancetta And Cream Recipe

Cooking Directions

• STEP 1.In a large skillet, cook the pancetta until crispy. Remove from the skillet and set aside.
• STEP 2.Season the chicken breasts with salt and pepper. In the same skillet, cook the chicken until browned on both sides. Remove from the skillet and set aside.
• STEP 3.In the same skillet, add the mushrooms and cook until they release their moisture. Add the Marsala wine and simmer until reduced by half.
• STEP 4.Return the chicken and pancetta to the skillet. Stir in the cream and simmer for a few minutes until the sauce thickens.
• STEP 5.Serve the Chicken Marsala with Pancetta and Cream hot, garnished with fresh parsley. Enjoy with pasta or mashed potatoes.

Cooking Tips

• Make sure to cook the pancetta until crispy to add a crunchy texture to the dish.
• Use boneless, skinless chicken breasts for a quicker cooking time.
• If you prefer a thicker sauce, you can add a cornstarch slurry to the skillet and simmer until thickened.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the Chicken Marsala in a skillet over low heat, adding a splash of water or chicken broth to prevent it from drying out.
• Serve the dish with pasta, mashed potatoes, or crusty bread for a complete meal.