Chicken Marsala II

This straightforward chicken Marsala recipe starts with butter sautéed mushrooms, lightly seasoned flour-coated chicken, and a rich Marsala wine sauce.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 305 Calories

Ingredients

• 1 teaspoon cornstarch
• 2 cups sliced fresh mushrooms
• 2 slices bacon, diced
• 0.25 teaspoon ground black pepper
• 0.25 cup all-purpose flour
• 0.5 teaspoon salt
• 0.5 teaspoon garlic powder
• 0.25 cup cold water
• 0.25 cup butter, divided
• 0.5 cup dry Marsala wine
• 1.5 pounds skinless, boneless chicken meat - cut into 12 pieces

Recipe Instructions

Step 1

Melt 1 tablespoon butter in a medium skillet. Add mushrooms; cook until soft. Transfer to a small bowl; cover.

Step 2

Whisk flour, garlic powder, salt, and black pepper together in a shallow dish or bowl. Dredge chicken in flour mixture; shake off excess.

Step 3

Cook bacon in the same skillet over low heat until cooked but not crisp. Add 2 tablespoons butter to the skillet; melt. Add chicken; cook over medium heat, 2 minutes per side, adding remaining 1 tablespoon butter as needed to prevent burning.

Step 4

Transfer chicken to a plate; cover with aluminum foil and keep warm. Slowly whisk water into cornstarch in a medium bowl; whisk in Marsala. Add cornstarch mixture and reserved mushrooms to the skillet; heat until sauce begins to boil and thickens. Top chicken with sauce to serve.