Chicken Marsala with Bacon

Chicken marsala in large skillet with spoon in sauce.

Course: Main Dish - Chicken

Cuisine: Italian

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: people

Calories: 468kcal

Author: Platings and Pairings

30 Minute 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!

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Equipment

Large Skillet
Shallow Bowl

Ingredients

2 chicken breasts boneless, skinless, cut in half horizontally
1/4 cup flour all-purpose, for dredging
Kosher salt and freshly ground black pepper
3 Tablespoons olive oil extra-virgin
2 slices bacon thick-cut, cut into 1-inch pieces
8 ounces mushrooms stems trimmed and halved (about 2 cups) (button, cremini, chanterelle, oyster and shitake are great options)
1/2 cup dry Marsala wine sweet will also work
1/2 cup bone broth or chicken stock
2 Tablespoons butter unsalted
2 Tablespoons flat-leaf parsley chopped

Instructions

Season the 2 chicken breasts on both sides with salt and pepper. Place the 1/4 cup flour in a shallow bowl and dredge the chicken in it. Shake off the excess.
In a large skillet over medium-high heat, warm 2 TBSP 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 TBSP 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 2 slices bacon to the skillet, saute for a couple minutes to render out some of the fat, then add the 8 ounces mushrooms to the pan. Saute until brown and liquid has evaporated, 4-5 minutes.
Add 1/2 cup dry Marsala wine to the pan and boil for about 30 seconds, then add the 1/2 cup bone broth (or chicken stock) and let it reduce slightly, 2-3 minutes. Stir in the 2 Tablespoons butter and return the chicken to the pan to warm through. Season with additional salt and pepper, to taste and sprinkle with chopped 2 Tablespoons flat-leaf parsley. Enjoy!

Video

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!

Nutrition