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Chicken Marsala with Pancetta & Escarole | Recipe

Chicken Marsala with Pancetta & Escarole

  • Chicken Breast, bone in1ea
  • Potato Gnocchi, cooked al dente1/2#
  • Pancetta, cooked, crispy1/8 cup
  • Chopped Oyster Mushrooms1/2 cup
  • Chopped Escarole1 cup
  • Rosemary, removed from sprig and chopped1 spring
  • Parmesan, grated to order, as needed1#
  • Marasala Wine1 cup
  • Reduced Veal Stock1/2 cup
  • Chicken Stock1/4 cup
  • Butter1/4 stick
  • Olive Oil1 oz.
  • Salt & Pepper1 pinch
  • Pepper1 pinch


In a preheated saute pan over medium high heat, season chicken breast with salt & pepper and pan sear in olive oil Cook until skin is crisped then flip and placed in a preheated 450 degree oven until chicken reaches an interal temperature of 165 degrees (about 10 minutes).

In a preheated saute pan using olive oil saute gnocchi until lightly browned. Add mushrooms, escarole & pancetta and mix to cook all ingredients evenly. Add marsala wine and reduce by half. Add veal stock, chicken stock, parmesan, and rosemary. Place in a bowl and top off with chicken.

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