30 Minute Marsala
By ThinGuy on Dec 04, 2007
Yum! This is so simple and delicious that there's no way anyone will believe that you made it in 1/2 hour. This recipe was inspired from Elise at Simply Recipes. I really think hers needs more sauce though! :)
Here's what you need:
- 4 oz of Pancetta, or Salt Pork, or Bacon (with Pancetta being the most preferred)
- 1 Sweet Onion, Chopped
- 1 Shallot, Diced
- 2 pounds of chicken breasts, cut in strips (note, the best way is to use really thinly pounded chicken breasts but that takes too long!)
- 1 cup of Marsala wine
- 2 cups of heavy cream
- Salt, pepper, garlic salt
Cut up the Pancetta (or Salt Pork as seen here or Bacon) into small cubes. Cook in just a touch of olive oil until browned.
Add your chopped onions and diced shallots and a little salt.
Cook until translucent. If you like mushrooms, add them now and toss for a few minutes.
Remove from pan. Add a bit of olive oil to the pan.
Spinkle the chicken breast strips with garlic salt and pepper. Working in batches, brown up the chicken strips.
After all the chicken is browned, your pan will look like this which is good!
Now deglaze the pan by pouring 1 cup of Marsala wine. Be careful here because the pan is very hot, splatter is possible and so is flame. Once the wine is in, scrape up all the brown bits on the bottom.
Bring the wine to a boil and add the heavy cream. Bring this to a boil stirring constantly. It should thicken up, if it doesn't then add a tablespoon or two of sour cream or a couple of teaspoons of cornstarch. Once it starts to get thick, add some salt and pepper to taste.
Add back in the Onion, Shallot, Pancetta/Salt Pork/Bacon (whatever you chose) back to the pan and stir them into the sauce
Add the chicken back to the sauce. Coat in the sauce and also bring back up to serving temperature.