Chicken Marsala with Pancetta and Sage
Classic chicken marsala with a pancetta twist. All the classics of a chicken marsala with a touch of pancetta italian bacon.
Ingredients
- 4-5 Pieces of very thin Chicken Breasts
- 2 oz of thinly sliced pancetta bacon - cooked and crumbled
- 8 oz container Baby Bella Mushrooms - sliced substitute - white button mushrooms
- 3 T olive oil
- 1 T butter unsalted
- Sage chopped and whole or fresh herb of choice
- 1/4 cup chicken stock
- 1/2 cup semi-sweet Marsala wine
- Flour for dredging aprox. 1/3rd cup
Instructions
- In a large sauté pan render the pancetta crispy and set aside.
- In the same pan sauté sliced mushrooms until tender, but not too soft on medium heat.
- Dredge chicken breasts in flour*; Using the same pan heat oil and butter with a few sage leaves. Add chicken and cook on medium heat until juices run clear. Set aside on a plate when done.
- While pan is still hot deglaze with Marsala and scrape up any bits on the bottom of the pan. Then add the chicken stock, mushrooms and pancetta.
- Bring to a simmer and then return the chicken to the pan. Coat the chicken through the sauce.
- Simmer on low for about 5 mins. Sprinkle with fresh chopped sage leaves, plate and serve.
Notes
*NOTE: I do not season the flour as the pancetta is salty enough - in my opinion*
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