Chicken Marsala II

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

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.

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

Categories

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