Chicken Marsala II
Ingredients
- ¼ cup butter, divided
- 2 cups sliced fresh mushrooms
- ¼ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 ½ pounds skinless, boneless chicken breasts, cut into 12 pieces
- 2 strips bacon, diced
- ¼ cup cold water
- 1 teaspoon cornstarch
- ½ cup dry Marsala wine
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Instructions
- Melt 1 tablespoon butter in a medium skillet. Add mushrooms; cook until soft. Transfer to a small bowl; cover.
- Whisk flour, garlic powder, salt, and black pepper together in a shallow dish or bowl. Dredge chicken in flour mixture; shake off excess.
- 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.
- 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.
Source
Original recipe: View Original