chicken marsala with pancetta and cream

EVOO

2 oz pancetta
Mushrooms
Flour for dredging
½ pound chicken
Coarse salt
Pepper
½ cup marsala wine
2-4 Tbsp heavy cream

-sauté pancetta and mushrooms until meat is crisp – remove to plate or bowl
-season chicken with salt and pepper
-dredge chicken in flour and add to pan
-remove chicken when cooked and drain fat
-add marsala and scrape browned bits
-cook until marsla is reduced by ¼
-stir in cream and boil until it slightly thickens
-return chicken, mushrooms and pancetta – turn to coat
-reheat for 30 sec to 1 min
-serve with sauce