Chicken Marsala | Chicken Marsala Recipes | Chicken Marsala Recipe

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap or wax paper over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. Heat oil over medium-high in a large skillet. When the oil is hot,dredge both sides of the chicken in the seasoned flour. Place the chicken in the pan and cook for 5 minutes on each side until golden, turning once – do this in batches if the pieces don’t fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm. Lower the heat to medium and add the bacon to the drippings in the pan, saute for 1 minute to render out some of the fat. Add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and reduce down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; Season with salt and pepper and garnish with chopped parsley before serving.

Reprinted with permission from Megan's Cookin'