FOOD & DRINK

Chicken Marsala

According to Megan at MegansCookin.com, the dish Chicken Marsala makes a regular appearance at her family’s dining table. It is easy, light, and terrific. She started her New Year off with this recipe to ease her into the dieting resolution.

Photo credit: meganscookin.com

You can find a bottle of Marsala wherever you find wine being sold. It is a fortified wine like port and will last in the cupboard for a while. You can keep it around whenever you want to make Chicken Marsala.

Here are the ingredients you need and directions taken from Megan’s site.

Chicken Marsala

    • 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)

 

    • All-purpose flour, for dredging

 

    • Salt and pepper

 

    • 1/4 cup extra-virgin olive oil

 

    • 2-3 slices bacon, chopped into pieces

 

    • 8 ounces  mushrooms, stemmed and halved

 

    • 1/2 cup sweet Marsala wine

 

    • 1/2 cup chicken broth

 

    • 2 tablespoon unsalted butter

 

    • 1/4 cup chopped flat-leaf parsley

Directions

    1. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap or wax paper over them; pound with a flat meat mallet, until they are about 1/4-inch thick.
    2. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
    3. Heat oil over medium-high in a large skillet.
    4. When the oil is hot,dredge both sides of the chicken  in the seasoned flour.
    5. place the chicken in the pan and cook for 5 minutes on each side until golden, turning once – do this in batches if the pieces don’t fit comfortably in the pan.
    6. Remove the chicken to a large platter in a single layer to keep warm.
    7. Lower the heat to medium and add the bacon to the drippings in the pan, saute for 1 minute to render out some of the fat.
    8. Add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper.
    9. Pour the Marsala in the pan and reduce down for a few seconds to cook out the alcohol.
    10. Add the chicken stock and simmer for a minute to reduce the sauce slightly.
    11. Stir in the butter and return the chicken to the pan;
    12. Season with salt and pepper and garnish with chopped parsley before serving.

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