Creamy Chicken Marsala w/ Canadian Bacon
A nice dish for two. It’s fast and easy to fix.
2 ounces Canadian bacon – cut into a 1/4-inch dice
1/4 cup flour – for dredging
4 -2 oz boneless, skinless chicken breast – about 4 thin cutlets
salt and pepper – to taste
1 tablespoon olive oil
1/2 cup Marsala wine
1/4 cup evaporated skim milk
1 teaspoon minced parsley
Heat a heavy non-stick skillet over medium-high; add Canadian bacon and cook until lightly browned. Remove from pan and set aside. Add olive oil to pan and keep hot.
Sprinkle chicken cutlets lightly with salt and amply with freshly ground black pepper. Put the flour on a plate and dredge each cutlet through the flour on both sides. Shake off excess flour and place in hot pan. Do the same with as many cutlets as will fit in the pan without touching. Sauté the cutlets, turning once, until browned on both sides; if thin, they should cook through very quickly. Transfer the cooked cutlets to a plate and continue sautéing the rest. Transfer these to the plate as well.
With the pan over medium-high heat, add the Marsala and scrape up any browned bits from the bottom of the pan. Cook until the Marsala is reduced by about a quarter. Stir in the evaporated skim milk and boil until thickened. Return the chicken and Canadian bacon to the pan and turn the cutlets to coat. Let them reheat about 30 seconds and then place on serving dish with sauce over; sprinkle with parsley.
Serves 2 (Recipe is easily doubled, but you’ll need to cook the chicken in batches. Keep first batch covered and warm while rest is cooking.)