Paired with Pinot Noir, Chardonnay or Chenin Blanc, this easy Chicken Marsala is perfect for a quick weeknight dinner, but it’s also elegant enough to serve at a dinner party. The Marsala wine, bacon, butter sauce will have you licking your plate!
Season the chicken on both sides with salt and pepper. Place the flour in a shallow bowl and dredge the chicken in it. Shake off the excess.
In a large frying pan over medium-high heat, warm 2 Tbs. of the olive oil. Place 2 pieces of chicken in the pan and cook, turning once, until browned on both sides, 2 to 3 minutes per side. Transfer to a platter and keep warm under a tent of foil. Warm the remaining 1 Tbs. oil in the pan and repeat to brown the remaining chicken. Place that chicken under your foil tent as well.
Lower the heat to medium and add the bacon to the pan, saute for a couple minutes to render out some of the fat, then add the mushrooms to the pan. Saute until brown and liquid has evaporated, 4-5 minutes.
Add Marsala to the pan and boil for about 30 seconds, then add the chicken stock and let it reduce slightly, 2-3 minutes. Stir in the butter and return the chicken to the pan to warm through. Season with additional salt and pepper, to taste and sprinkle with chopped parsley. Serve.
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Notes
Any of your favorite mushrooms will work in this recipe. I tend to use standard cremini or button mushrooms, but portobellos, chanterelles, oyster mushrooms, and shitakes are all great options!