optional, 4 slices of pancetta 3/16 inch thick and diced
3 cups chicken broth
2 cups marsala wine
2 tablespoons butter
Instructions
Dredge chicken in seasoned flour. Vigorously shake off excess. Sauté both sides in olive oil until lightly browned. Remove to a warm plate.
Cook mushrooms until their liquid is released and evaporated. Brown mushrooms. Also reserve in a warm tray.
Sauté pancetta in additional olive oil until lightly crisp. Add the 3 cups of chicken broth. Simmer until liquid is reduced approximately in half. Lower heat.
Add butter, one cup of the Marsala and chicken. Simmer partly covered until chicken is just tender, 10 or 15 minutes. Add remaining Marsala.
Simmer uncovered until sauce thickens and chicken is richly glazed, adding more Marsala if needed. Stir in mushrooms and serve.
