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Creamy Chicken Marsala {with Pancetta}

Creamy Chicken Marsala {with Pancetta}

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!
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 193kcal
Author Nicole Crocker


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


  • 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.


Calories: 193kcal | Carbohydrates: 9g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 113mg | Sodium: 403mg | Potassium: 182mg | Sugar: 4g | Vitamin A: 520IU | Vitamin C: 9.1mg | Calcium: 37mg | Iron: 0.9mg