Pasta chicken Marsala

When I said to my boyfriend that I wanted to make chicken Marsala, he went on a hunt for one of the main ingredients. Marsala. We found out this isn't a big thing in the Netherlands and we settled for the one brand we could find. Turns out it's a pretty decent one so no complaints. Ingredients (3-4p): • 500 gram chicken thighs • 4 tbsp flour • salt and pepper • olive oil • 125 gram pancetta • 1 large shallot • 400 gram mushrooms • 4 garlic cloves • 175 ml Marsala • 200 chicken stock • 2 tbsp unsalted butter • zest of 1 lemon • fresh parsley • 300 gram pasta or a nice bread • splash of whole milk (optional) • 1. Season your chicken with salt and pepper. Heat up a large pan with some oil and fry your chicken until golden. Take out of the pan and set aside. 2. Chop your shallot finely and grate your garlic. Fry in the same pan. After a few minutes, add the pancetta and fry with the shallots until golden. Finally add in the mushroom, sliced thinly. 3. As soon as all the ingredients are cooked, add the butter and flour. Stir well until all the flour is cooked. Now add the Marsala and chicken stock. It will thick quickly. Add extra water if needed. Season to taste and add the lemon zest. 4. Add the chicken back in and simmer until the sauce is creamy. Stir in a little bith of full fat milk for extra creaminess. Garnish with parsley and a lemon wedge on the side. I mixed in some pasta, but it's also perfect with bread and a salad on the sale. Enjoy!