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Categories:
olive oil chicken cutlets bacon flour salt fresh ground black pepper Marsala wine heavy cream parsley
Viewed: 33 - Published at: 5 years agoIngredients
- olive oil, as needed
- 16 ounces chicken cutlets (4 thin pieces)
- 2 ounces low-sodium bacon, cut in 1/4-inch pieces
- 1/2 cup flour
- coarse salt
- fresh ground black pepper
- 1/2 cup high-grade dry marsala wine
- 4 tablespoons heavy cream (maybe less)
- 1/4 cup fresh flat-leaf parsley, minced
Method
- Coat large skillet lightly with olive oil and set over medium-high heat.
- Add bacon and cook just until crisp and lightly browned. Remove with a slotted spoon, set aside, leave fat in the pan.
- Put flour on a plate.
- Pat cutlets dry, season lightly with salt and pepper, dredge in flour.
- Heat pan with bacon fat over medium-high heat, add touch more olive oil if necessary to make approximately 2 tablespoons.
- When fat is hot shake excess flour off cutlets and place in pan.
- Saute, turning once until browned on both sides. Thin cutlets should only take a few minutes per side. Remove cutlets, pour excess fat from pan.
- With pan over medium-high heat add the Marsala and scrape up the browned bits from the bottom of the pan.
- Cook Marsala until it is reduced by one quarter.
- Stir in cream and simmer until you get a nicely thickened sauce.
- Return the chicken and bacon to the pan and turn the cutlets to coat and reheat for a minute.
- Serve with the sauce over top and a sprinkle of parsley.
