Easy Skillet Chicken Marsala with Pancetta
4.67 from 3 votes

Easy Skillet Chicken Marsala with Pancetta

My favorite mushroom-filled Skillet Chicken Marsala recipe elevated to the next level with the addition of salty pancetta.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 333kcal
Author: Jessica Randhawa

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 333kcal | Carbohydrates: 38g | Protein: 10g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 823mg | Potassium: 551mg | Fiber: 2g | Sugar: 5g | Vitamin A: 20IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 2.6mg
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