CHICKEN MARSALA A LA SPERONE
INGREDIENTS
4 tsp premium olive oil 2 oz pancetta cut into ¼ inch cubes ½ cup finely diced shallots ½ cup flour 1 lb skinless, boneless chicken breasts, cut or pounded into thin cutlets Kosher salt Freshly ground pepper ¾ cup Sperone Dry Marsala 6 tbsp heavy cream Minced fresh flat-leaf parsley
METHOD
1. Heat olive oil in large skillet on medium high heat. Add the diced pancetta and cook until lightly browned and crisp. Use a slotted spoon to remove the pancetta, leaving the rendered fat in the pan. Lower the heat to medium and add the shallots. Cook until translucent, (1-2 mins). Remove the shallots from the pan, leaving the fat in the pan. Add the shallots to the cooked pancetta and set aside. 2. Put flour on a shallow plate for dredging. Pat the chicken cutlets dry and sprinkle both sides with salt and pepper. Heat the skillet on medium high heat. There should be about 2 tbsp of fat in the pan from the pancetta; add more olive oil if needed. 3. Once the fat is hot, dredge a chicken cutlet in the flour on both sides, shake off the excess and place in the hot pan. Continue with as many cutlets as can fit in the pan without crowding. 4. Sauté until just browned, about 1-2 mins per side. 5. Pour off any excess fat. Add Sperone Dry Marsala to the hot pan to deglaze, scraping up any browned bits. Let the marsala boil away until it reduces by a quarter or a half and stir in the cream. Let boil until the sauce thickens. 6. Return the chicken cutlets, pancetta and shallots to the pan and turn to coat with the creamy Sperone Marsala sauce. Reheat for ½ a minute.
Serve the cutlets with sauce and garnish with freshly chopped parsley.
Serves 3-4