Creamy Chicken Marsala

   Have I ever mentioned my love of Italian food? I could eat it everyday. There has actually been a couple of times in the past I've prepared an Italian dish almost every night of the week without realizing it until Brian said, "Are we having Italian again tonight?"  This recipe is a nice change of pace from your average American Italian dish because it doesn't contain tomatoes and it goes really nicely with mashed potatoes instead of pasta. I even substituted bacon for the pancetta because that's what I had on hand and I felt like being a little rebellious.


Creamy Chicken Marsala
   From Simply Recipes

Olive oil
2 oz pancetta (I used 3 slices bacon) cut into 1/4in cubes

1/2 medium onion, diced 

Flour for dredging

1 lb chicken cutlets

3/4 cup dry Marsala wine

6 Tbsp heavy cream

Salt&pepper

Minced fresh flat-leaf parsley

Coat pan lightly with olive oil and heat on medium high. Add the pancetta and cook until just crisp 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. Remove with a slotted spoon, leaving the fat in the pan, and set aside. If needed, add more olive oil to pan so you have about 2 tbsp.

Season chicken cutlets with salt&pepper and dredge in flour. Working in batches, brown the cutlets on both sides until cooked through. Remove chicken from pan and set aside.

Pour off the excess fat and add the Marsala wine to the pan. Scrape brown bits from the bottom and cook until wine is reduced by a quarter. Stir in the cream and boil until sauce thickens. Add chicken, pancetta, and onions back to the pan and heat through, 1-2 minutes.

Sprinkle with chopped parsley and serve.