Ingredients Olive Oil 2 ounce Pancetta 1/4" Slice Cut Into 1/4" Dice Flour For Dredging About 1/2 Cup 4 Chicken Breast Thin Cutlets About 1/2 Pound to taste Coarse Salt to taste Freshly-Ground Black Pepper 1/2 cup Marsala Wine 2 tablespoon Heavy Cream Parsley Optional

Instructions
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 -- leave the fat in the pan -- and set aside.

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 heat. Add more olive oil, if needed, to get about 2 tablespoons fat in the pan. 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 into the pan without touching. Saute 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 sauteing the rest, adding more oil if necessary. Transfer these to the plate as well.

Pour off the excess fat. With the pan over medium- 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.

Return the chicken 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, if you like.

A variation on this recipe is also hosted on BigOven.com as recipe number 161316.

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Yields: 2 Servings    posted as 161316
     From FINE COOKING magazine, January 2001 page 90.

notes: 

Cuisine:   Uncategorized

Main Ingredient:   Chicken