Jay came for dinner tonight. I napped excessively today, so there was very little time for me to prepare dinner. I needed something that required no trip to the store (although Larry went across the street to pick up pancetta). The chicken was really yummy – I thought I had made it before, but I hadn’t. I’ve been wanting to make it since Amy made it. I love using chicken cutlets because they cook so quickly. The chicken recipe is also in one of Fine Cooking’s Quick & Delicious issues. Larry and Jay really liked the broccoli like this, too. I thought it was a good way to cook broccoli (it’s Katie’s favorite), but I’m still put off the by texture of the tops. I just tossed it with olive oil, salt and pepper before roasting.
- Chicken Marsala with Pancetta & Cream (Fine Cooking #42, January 2001, p. 88)
- Crisp Herb-Roasted Fingerlings with Scallions (Food & Wine, April 2004, p. 127)
- Roasted Broccoli
Wine: David Bruce 2001 Kozlowski Farms Pinot Noir (Russian River Valley, California). Yum. We drank the whole bottle.
I absolutely adore that chicken marsala recipe!!
Yummmmm….is there any way you can get me this full recipe so I can make it tonight?
You will be assimilated to roast brocolli….you will…..oh yes…you will:)
I might have time to get it to you today before I go to the dentist. If I don’t, here’s the basics:
Saute 2 oz. pancetta in a teeny bit of olive oil. Take the pancetta out of the pan after it’s nice and crispy. Drain off some but not all of the oil.
Take a couple of chicken breasts and cut them in half lengthwise (so they’re 1/2 thickness). Pound them flat. Salt and pepper, then dredge in flour. Cook the chicken in the same pan (medium-high heat). You may need to do it in stages so you don’t crowd the pan (cook them until they’re brown, it doesn’t take long).
When the chicken is done, take it out and set it on a plate. Add 1/2 cup marsala to the pan and scrape up all the crispy bits from the pan (you don’t want to use nonstick for this). Let that reduce a bit, then add 2 tablespoons of cream and let it thicken up. Add the chicken and pancetta back in to warm up, top with chopped parsley.
Amy, did I forget anything?