Flour coated chicken sauteed with a mushroom and Marsala wine sauce. Mmmm, rich Marsala sauce, tender chicken - this recipe is sure to please! Great served with rice and veggies, if desired.
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. Saute mushrooms until soft, remove from skillet and place in a small, covered bowl.
Step 2
Mix flour, garlic powder, salt and pepper in a shallow dish or bowl. Dredge chicken in flour mixture. Place bacon in same skillet and cook over low heat until cooked but not crisp. Add 2 tablespoons butter to skillet and saute coated chicken over medium heat for 2 minutes each side, adding remaining butter as needed to prevent burning.
Step 3
Place chicken on a dish, cover and keep warm. In a medium bowl, slowly add water to cornstarch and mix together, then mix in wine. Pour liquid mixture into skillet, together with reserved mushrooms. Heat until mixture begins to boil and thickens, then pour over warm chicken and serve.
Ingredients
½ teaspoon salt
¼ cup all-purpose flour
½ teaspoon garlic powder
¼ cup cold water
1 teaspoon cornstarch
¼ teaspoon ground black pepper
2 cups sliced fresh mushrooms
2 slices bacon, diced
½ cup dry Marsala wine
¼ cup butter, divided
1 ½ pounds skinless, boneless chicken meat - cut into 12 pieces
