A classic Italian-American dish featuring tender chicken cutlets in a rich Marsala wine sauce with mushrooms.

Ingredients

  • Floured Chicken Cutlets
  • 1 tbsp vegetable oil
  • 3 ounces diced pancetta or bacon
  • 1 small onion, chopped
  • 8 ounces button mushrooms, thinly sliced
  • 1 cup chicken stock or broth
  • 2/3 cup dry Marsala
  • 3 garlic cloves, minced
  • 1 tbsp tomato paste (optional)
  • 3 sprigs thyme
  • 1/4 cup heavy cream
  • 2 tbsps finely chopped parsley
  • Salt and black pepper to taste
  • Several drops of lemon juice

Directions

  1. Prepare Floured Chicken Cutlets and keep warm in a 200°F oven.

  2. Wipe out the skillet, place over medium heat, and add vegetable oil.

  3. Add pancetta or bacon and cook, stirring, until rendered and browned.

  4. Transfer cooked pancetta to a small bowl and set aside.

  5. Pour off all but (1 tbsp) of fat from the skillet and add onion.

  6. Cook, stirring, until softened, about 5 minutes.

  7. Increase the heat to medium-high and add mushrooms.

  8. Cook until softened, 3 to 5 minutes.

  9. Return the cooked pancetta to the skillet, along with:

    • chicken stock/broth
    • Marsala
    • garlic
    • tomato paste (optional)
    • thyme sprigs

  10. Bring to a boil and cook until the mixture has reduced to one-quarter of its original volume, about 5 minutes.

  11. Add heavy cream.

  12. Boil until the sauce is thick enough to lightly coat a spoon, about 5 minutes.

  13. Remove the thyme sprigs and stir in:

    • parsley
    • Salt and black pepper to taste
    • Several drops of lemon juice

  14. Spoon the sauce over the chicken and serve immediately.