Enjoy this classic interpretation of Chicken Marsala for dinner. The simple pan fried chicken and Marsala Wine sauce takes less than 30 minutes to cook making it the perfect option for quick and easy weeknight dinners and last minute dinner parties.
- 4 Tablespoons olive oil
- All-purpose flour, for dredging
- Salt and pepper, to taste
- 4 chicken breasts, pounded
- 2 strips of Applewood smoked bacon, cut into lardons
- 8 Ounces cremini mushrooms, cleaned, stemmed, and halved
- 1/2 Cup Marsala wine
- 1/2 Cup chicken stock
- 3 Tablespoons unsalted butter
- Parsley, for garnish
Heat the olive oil in a heavy sauté pan over medium-high heat. While the oil is heating, combine the flour and season generously with salt and pepper in a shallow pan or plate. Stir with a fork to evenly distribute the seasoning. Dredge the chicken breasts in the flour being sure to coat the entire breast evenly. Shake off any excess flour, and add the chicken to pan. Fry the chicken for 10 minutes (5 minutes on each side) until cooked through and golden. Then, remove the chicken from the pan and set aside to make the sauce.
Reduce the heat to medium, and add the bacon lardons. Cook for a minute or two, and then add the mushrooms. Sauté in the bacon fat for about 5 minutes or until nicely browned and the water released from the mushrooms has mostly evaporated. Add the Marsala wine to the pan. Bring the wine to a boil, and then add the chicken stock. Reduce for one or two minutes, and then stir in the butter. Return the chicken breasts to the pan with the sauce. Simmer to heat the chicken through. Adjust the seasonings, and garnish with the parsley before serving.