Chicken Marsala
Chicken Marsala
Ingredients
Main
- 2 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 slices bacon, chopped
- 2 cups white or cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 shallot, minced
- 1 tablespoon tomato paste
- 1 cup Marsala wine (sweet)
- 1 1/2 tablespoon fresh lemon juice
- 4 tablespoons unsalted butter, at room temperature
- 1 tablespoon fresh parsley, chopped, for garnish
- Cooked linguini pasta, for serving
Instructions
- 1
Preheat oven to 200 degrees F.
- 2
Season the chicken breasts with salt and pepper, to taste.
- 3
Working one at a time, dredge each chicken breast in the flour; shake to remove excess flour.
- 4
Heat olive oil in a medium skillet over medium high heat. Add the chicken to the pan.
- 5
Cook until cooked through, about 4 to 5 minutes on each side. Remove to a baking sheet and keep warm in low oven.
9 min - 6
Add the bacon to the skillet and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
8 min - 7
Add the mushrooms to the skillet and saute, stirring occasionally and scraping pan bottom, until liquid released by mushrooms evaporates and mushrooms begin to brown, about 8 minutes.
8 min - 8
Add the garlic and shallot and saute for 1 minute.
1 min - 9
Add the bacon and tomato paste and saute, while stirring, until tomato paste begins to brown, about 1 minute.
1 min - 10
Remove from heat and add the Marsala. Return skillet to high heat and simmer until sauce is slightly syrupy and reduced to about 3/4 cups, about 5 minutes.
5 min - 11
Remove from heat and add the lemon juice and butter, 1 tablespoon at a time. Season with salt and pepper, to taste, and stir in parsley.
- 12
Spoon the sauce over the chicken and serve immediately with pasta, if desired.
