Description
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.
Ingredients
- ¼ cup butter, divided
- 2 cups sliced fresh mushrooms
- ¼ cup all-purpose flour
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
- 1 ½ pounds skinless, boneless chicken meat – cut into 12 pieces
- 2 slices bacon, diced
- ¼ cup cold water
- 1 teaspoon cornstarch
- ½ cup dry Marsala wine
Instructions
- Melt 1 tablespoon butter in a medium skillet. Saute mushrooms until soft
- remove from skillet and place in a small
- covered bowl.
- 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.
- 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.
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Servings: 6