My favorite mushroom-filled Skillet Chicken Marsala recipe is elevated to the next level with the addition of salty pancetta.
This chicken has to be one of the best chicken dishes ever.
No, you guys. I am so serious right now. Of course, you should probably like a couple things before you go ahead and make this. Things like, well let me think…chicken, and…pancetta, and…mushrooms. But honestly, you don’t really have to love those things because I’m fairly certain this dish will make you a believer.
But, what do I know?
Not much, actually. Except that I made this and loved it. My husband loved it. And my child also loved it, sans mushrooms.
It does call for Sweet Marsala Wine (hence the name Chicken Marsala) and I would not suggest leaving it out unless you absolutely have no other choice. Marsala wine is less for drinking and more for cooking. It offers fantastic flavor to select dishes and is one of my favorite ingredients to experiment using.
Anyway, in other non-food related news, we made it to Tahiti! I am still trying to process that our trip is rapidly coming to a close as we leave in three days. I have thousands of photos to sort through and share because New Zealand is incomparable and well, French Polynesia, it’s just like the postcards.
Easy Skillet Chicken Marsala with Pancetta
- 4 (approx. 2 pounds total) boneless skinless chicken breasts - pounded to equal thickness
- 1 cup all-purpose flour - for dredging
- 1 tbsp Italian seasoning
- 1 tbsp fresh rosemary - chopped
- 1 tsp salt
- 1 tsp pepper
- olive oil or butter - for frying
- 1 large yellow onion - diced
- 5 cloves garlic - minced
- 1/2-1 cup sweet marsala wine
- 1/2 cup chicken stock
- 4 ounces pancetta - chopped
- 10 ounces Crimini mushrooms - sliced
- Fresh flat-leaf parsley - chopped
- Place the chicken breasts on a large cutting board and cover with plastic wrap. Use a flat meat mallet to pound the chicken breasts until they reach equal thickness.
- Transfer chicken breasts to a large ziplock bag. Add the all-purpose flour, Italian seasoning, fresh chopped rosemary, salt, and pepper to the ziplock bag with the chicken, seal, and shake well to completely coat the chicken breasts.
- Heat a large skillet over medium-high heat. Add 2 tablespoons of butter to the skillet. Swirl around the skillet to coat until fully melted. Work in batches to cook the pounded chicken, approximately 5 minutes on each side, until fully cooked and golden brown. Remove the cooked pieces to a plate. Repeat with any additional chicken pieces, adding more butter to the skillet before frying, as needed.
- Remove all chicken from the skillet, lower heat to medium and add the diced onion. Sauté the onions for approximately 5-6 minutes, stirring frequently. Add the minced garlic and sauté for one minute more.
- Increase heat to high and immediately add the sweet marsala wine. Allow the marsala wine to boil down for 1 minute before adding the chicken stock, pancetta, and mushrooms to the skillet. Allow everything to cook together for 5 minutes, stirring occasionally.
- Add the chicken cutlets back to the skillet, and allow the chicken to reheat approximately 1 minute. Season the chicken with salt and pepper and sprinkle with fresh chopped parsley just before serving.