Bring the restaurant to your kitchen! This Creamy Chicken Marsala with Pancetta is so amazing you may never get your family to eat out again!
One of my all time favorite meals to order when I go out is Chicken Marsala! However, I have been disappointed on more than one occasion.
Every restaurant makes theirs a little bit different. In my opinion this is how it taste the best! I’ve been to two different restaurants that make it this way and when I go to these restaurants I always order the Chicken Marsala.
There are a few mistakes that a lot of restaurants make when they prepare their Chicken Marsala. First of all you need to tenderize your chicken. I like to be able to cut my chicken with a fork and for it to melt in my mouth.
It should also be dipped in a light coating of flour so it helps to thicken the Marsala sauce which is another pet peeve of mine.
I want my Marsala sauce to have some substance. I don’t want a watery sauce that runs off my chicken. I want it to coat my chicken in creamy goodness.
The light coating of flour will help with this but you also need to reduce the sauce. It will thicken up as it reduces and become much more flavorful. I added a touch of cream in my recipe to add to the creaminess as well. Just a touch. It’s not a super heavy creamy sauce. It’s just right!
The first time I ever had Chicken Marsala which was the first time I fell in love with Chicken Marsala was at a restaurant called “Varano’s” in Wells Maine. They add Pancetta to their Marsala sauce and it’s my absolute favorite way to have it! The pancetta adds so much flavor to the sauce that you might just find yourself licking the plate when nobody’s looking! Or even if they are…you may not be able to control yourself! It’s that yummy!
Creamy Chicken Marsala {with Pancetta}
Ingredients
For the chicken
- 2 Large Boneless skinless chicken breasts ,sliced into four thinner pieces and tenderized
- Flour for coating
- 2 Large Eggs ,scrambled
- Salt and pepper to taste
- 1-2 Tablespoons Olive oil ,for sauteeing
For the Marsala sauce
- 1 ,8 ounce container Baby bella mushrooms ,sliced
- 1 Clove Garlic ,minced
- 1 ,8 ounce container Diced pancetta
- 1 teaspoon Dry mustard
- 1 Cup Marsala wine
- 1 1/2 Cup Chicken broth
- 1/4 Cup Heavy cream
- 2 Tablespoon Fresh Italian parsley ,chopped
Instructions
- Heat oil in a large skillet over medium heat.
- While pan is heating tenderize you chicken by place each breast between two sheets of plastic wrap and pounding with a meat mallet.
- Season with salt and pepper to taste then dip in egg mixture and then dredge in the flour to coat.
- Place coated chicken in hot oil and cook for 2-3 minutes on each side. Remove to a plate and set aside.
- Add more oil as needed to your skillet and place mushrooms in it to sautee. Cook for about 5 minutes until mushrooms become softened then add pancetta and cook for 2 minutes longer. Add garlic and cook for about 1 minute longer. Stir in dry mustard then add Marsala wine, chicken broth and heavy cream to the pan and bring to a boil. Reduce and let simmer for about 10 minutes. Add the chicken breast back to the pan and let cook for 2 minutes longer. Remove from heat top with fresh parsley and serve.
Nutrition
I love to serve my Creamy Chicken Marsala over linguine but it can also be served with rice. My only recommendation would be to double the sauce recipe if you like to have extra sauce for topping your pasta. Plus, like I said earlier it’s so delicious you’re going to want to lick your plate when your done so you’ll want plenty of extra sauce!
Sharing at:Create It Thursday
Here are some more of our family favorite chicken recipes for you to try. Just click on the picture for the recipe.
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