Steak Marsala

This was so yummy! I loved the pancetta stuff, it was super salty and tasty. Kind of time consuming but Will loves envolved recipes. Don't count on me ever making it for dinner. But if Will wants to make it, I would eat it every week:)

• Olive oil
• 2 oz pancetta (about a 1/4 inch thick slice), cut into 1/4 inch cubes
• 1/2 medium onion, diced (or you can use chopped shallots)
• Flour for dredging (about 1/2 cup)
• 1 lb of skinless, boneless chicken breasts, cut or pounded into thin cutlets-we used steak
  
• Kosher salt
• Freshly ground black pepper
• 3/4 cup Marsala or Pear Juice
  
• 6 Tbsp heavy cream
• Minced fresh flat-leaf parsley-we didn't use this
• We added some, I mean a lot of mushrooms-excellent:)
  

  1 Coat a large skillet lightly with olive oil and set it over medium high heat. Add the pancetta and cook until just crip and lightly browned. Remove with a slotted spoon, leaving the fat in the pan, and set aside. Add the onions to the pan and cook until translucent and slightly browned, 5-10 minutes. Remove with a slotted spoon, leaving the fat in the pan, and set aside.
  2 Put the flour on a plate. Pat the cutlets dry. Season them on both sides lightly with salt and amply with pepper. Heat the skillet with the pancetta fat over medium high. Add more olive oil, if needed, to get about 2 Tbsp of fat in the pan.
  3 When the fat is hot, dredge a cutlet through the flour on both sides. Shake off the excess flour and immediately put the cutlet in the 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 in just a few minutes total. Transfer the cooked cutlets to a plate and continue sauteíng the rest, adding more oil if necessary. Transfer these to the plate as well.
  4 Pour off the excess fat. With the pan over med-high heat, add the Marsala or Pear Juice and scrape up any browned bits from the bottom of the pan. If you use marsala let the wine reduce a third. Stir in the cream and boil until you get a nicely thickened sauce.
  Return the chicken, onions, and pancetta to the pan and turn the cutlets over to coat. Let them reheat for 30 seconds to 1 minute. Serve with the sauce and a sprinkling of parsley.

• This recipe is from simplyrecipes.com- Will loves their recipes