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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Coat large skillet lightly with olive oil and set over medium-high heat. | 2. Add bacon and cook just until crisp and lightly browned. Remove with a slotted spoon, set aside, leave fat in the pan. | 3. Put flour on a plate. | 4. Pat cutlets dry, season lightly with salt and pepper, dredge in flour. | 5. Heat pan with bacon fat over medium-high heat, add touch more olive oil if necessary to make approximately 2 tablespoons. | 6. When fat is hot shake excess flour off cutlets and place in pan. | 7. Saute, turning once until browned on both sides. Thin cutlets should only take a few minutes per side. Remove cutlets, pour excess fat from pan. | 8. With pan over medium-high heat add the Marsala and scrape up the browned bits from the bottom of the pan. | 9. Cook Marsala until it is reduced by one quarter. | 10. Stir in cream and simmer until you get a nicely thickened sauce. | 11. Return the chicken and bacon to the pan and turn the cutlets to coat and reheat for a minute. | 12. Serve with the sauce over top and a sprinkle of parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil				-	-	-	-
chicken cutlet	16	ounces		403.4667	0.0	89.76	2.2667
bacon	2	ounces	cut low sodium	128.1397	1.0716	9.0378	9.5991
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
salt			coarse	-	-	-	-
black pepper			ground	-	-	-	-
marsala wine	1/2	cup		403.4667	0.0	89.76	2.2667
heavy cream	4	tablespoons		204.0	1.6440000000000001	1.704	21.648000000000003
flat leaf parsley	1/4	cup	minced	403.4667	0.0	89.76	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.