Savory Chicken Breast with Pancetta and Mushroom Marsala Sauce

Prep Time: Estimated 20 minutes
Cook Time: Estimated 30 minutes
Total Time: Estimated 50 minutes
Yield: Serves 4
Cuisine: Italian
Author: Scott Stokes

Ingredients:

• 4 chicken breasts
• 4 slices pancetta
• 8 ounces mushrooms, sliced
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 2 tablespoons olive oil
• 1/2 cup Marsala wine
• 1/2 cup chicken broth
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Make a pocket in each chicken breast by cutting a slit horizontally along the side.
3. Place a slice of pancetta inside each pocket.
4. In a shallow dish, combine the flour, salt, black pepper, dried thyme, and dried rosemary.
5. Dredge each chicken breast in the flour mixture, shaking off any excess.
6. In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook until browned on both sides, about 3-4 minutes per side.
7. Remove the chicken breasts from the skillet and set aside.
8. In the same skillet, add the sliced mushrooms and cook until they release their moisture and start to brown.
9. Deglaze the skillet with Marsala wine, scraping up any browned bits from the bottom.
10. Add the chicken broth and bring to a simmer.
11. Return the chicken breasts to the skillet and transfer the skillet to the preheated oven.
12. Bake for 20-25 minutes or until the chicken is cooked through and the juices run clear.
13. Remove the skillet from the oven and let the chicken rest for a few minutes.
14. Garnish with fresh parsley before serving.

Enjoy this savory chicken breast stuffed with pancetta and served with a flavorful mushroom Marsala sauce!