Sunday, May 9, 2010

chicken marsala with pancetta and cream


2 oz pancetta
Flour for dredging
½ pound chicken
Coarse salt
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

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