8 oz. boneless, skinless chicken cutlets, thinly sliced
salt and pepper
¼ cup all-purpose flour
1 Tbsp. vegetable oil, divided
1/2 cup pancetta, cut into ½-in. pieces
8 oz. white mushrooms, chopped into ½-inch pieces
2 large shallots, minced
2 large garlic cloves, minced
2 cups Marsala cooking wine
½ cup chicken broth
1½ cups heavy whipping cream
¼ tsp. dried oregano
15 oz. ricotta cheese
1 cup mozzarella cheese, shredded
For garnish parsley, freshly chopped
Directions:
Cook shells until al dente. Drain and set aside to cool.
Move oven rack to middle position and preheat to 350 F.
Pat chicken dry with paper towel and cut into 1-inch pieces. Season with salt and pepper. Dredge in flour to coat and shake to remove excess flour.
In large skillet over high heat, add 2 teaspoons of oil and heat until just smoking. Add chicken pieces and cook until golden brown and cooked through, about 2 to 2½ minutes. Move chicken to a medium bowl and cover with foil.
In same skillet, add pancetta and mushrooms and cook over medium-high heat for about 6 to 7 minutes. Transfer pancetta and mushrooms to a bowl with chicken and cover.
Reduce heat and add the remaining 1 teaspoon of oil and shallots to skillet and cook until nicely browned, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
Deglaze skillet with wine and simmer mixture until reduced by half, about 6 to 8 minutes. Whisk in chicken broth and cream. Add oregano and season with salt and pepper. Simmer sauce, whisking often, until thickened, about 8 to 10 minutes.
While the sauce simmers, make filling. In bowl of pancetta and mushrooms, add chicken, ricotta and mozzarella. Mix until just combined.
Lightly grease a 9-by-13-inch pan. Place a small amount of sauce to cover bottom of dish. Fill shells with filling and place in pan. Ladle half of sauce over filled shells.
Cover with foil and bake for 20 to 25 minutes. Garnish with parsley and serve with remaining marsala sauce.
