Chicken Marsala with Pancetta and Cream

Chicken Marsala with Pancetta and Cream

  • Servings: 2
  • Difficulty: easy
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Chicken Marsala with Pancetta and Cream
Jill had a hankering for pasta tonight. For some odd reason I wasn’t wanting anything cheesy or tomato based so I settled on a simple Marsala sauce. Marsala wine is an Italian wine produced around Sicily that is on the sweet side. You can buy the “cooking wine” but I prefer to use the real thing.

Chicken Marsala is supposedly a popular dish in Italy to celebrate their wine with simple ingredients. If you think of pairing sweet, I naturally think salty or earthy. Mushroom and onions would be nice but I kept it pretty simple and used pancetta with a creamy sauce and wide egg noodles.


2 free range trimmed chicken breasts
2 oz of Pancetta (cubed)
Egg noodles for two
Parsley for garnish
1/2 cup of Marsala Wine
Touch of cream
pat of butter
Seasoned AP flour


1. Slice your chicken breasts in to thin (consistent) slices. Like chicken tender sized. Make a seasoned flour mixture (pepper, salt, paprika) and dredge your chicken and set aside.

2. In a pan on medium heat add your pancetta and cook until browned. Remove the pancetta and let it rest on a paper towel. IMG_9953

3. Once your pancetta is cooked and removed, add your flour dredged chicken and brown it on both sides. remove and set aside to rest. IMG_9957

4. Remove some of the pancetta drippings but keep a little. To make the sauce add the Marsala wine and let it reduce by 30%. Add a pat of butter and some cream to your desired color and taste. IMG_9958

5. Cook your noodles to package directions. Reserve some pasta water and then strain it. Put the pancetta back into the sauce along with the chicken. Now slowly add your pasta continually stirring to coat the entire dish. If it gets too thick, add some pasta water to thin it out. Serve in a bowl and top with chopped parsley.

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