Food & Drink - - RECIPE INDEX -


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


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

LCBO# 44628 $14.45

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