Juicy Grilled Honey Mustard Chicken
A comforting dish with juicy chicken coated in a flavorful honey mustard sauce, enhanced by pancetta and sweet Marsala wine.
Ingredients
Main Ingredients
- 1.5 lbs chicken breast cutlets (skinless & boneless, pounded to ¼-inch thick)
- 4 tbsp all-purpose flour (for dredging)
- to taste Salt and freshly ground black pepper
- 4 tbsp extra-virgin olive oil (plus more as needed)
- 4 oz Pancetta (medium, chopped)
- 1 onion (chopped)
- 8 oz brown mushrooms (sliced)
- 3 cloves garlic (minced)
- 1 tbsp all-purpose flour For thickening the sauce.
- ¾ cup sweet Marsala wine
- ¾ cup chicken stock
- 2 tbsp unsalted butter For finishing the sauce.
- to taste Flat-leaf parsley (chopped) For garnish.
Instructions
Preparation
- Season the pounded chicken cutlets with salt and pepper, then dredge each piece in flour for an even coating.
- Heat the olive oil in a frying pan over medium heat.
Cooking Chicken
- Carefully add the chicken cutlets in a single layer and cook until golden brown on both sides.
- Once cooked, remove chicken from the pan and set aside.
Making the Sauce
- In the same pan, add pancetta and sauté until crispy.
- Add chopped onion and mushrooms, sauté until the onions are translucent.
- Incorporate minced garlic and sauté until fragrant, then add a tablespoon of flour to thicken the sauce.
- Pour in the Marsala wine and chicken stock, allowing it to simmer and meld the flavors.
Final Assembly
- Return the grilled chicken cutlets to the pan, letting them simmer in the sauce for several minutes.
- Stir in the unsalted butter and chopped parsley just before serving.
Notes
Serve with steamed veggies or a green salad. Enjoy cold in a sandwich or over rice to soak up sauce.