Chicken Marsala

Tonight's meal was definitely chosen because of what the grocery store had on special.  The BOGO chicken breast and the 2 for $5 mushrooms lit up with a clear vision of Chicken Marsala.  For those of you paying attention to my no repeats for a year challenge....it was Pork Marsala that I did in January!  It is Sunday, therefore, I don't mind a little extra time and effort put into dinner.  This inexpensive meal, without a doubt, had an elegance way beyond its price!  Easy, inexpensive, and ok, maybe not quite so healthy-yet not horrible, depending on portion size, I almost cleared a trifecta!

Chicken Marsala-based on a Tyler Florence recipe
printable recipe

4 skinless, boneless chicken breast (about 1-1/2 lb, I only needed 3)
flour for dredging
kosher salt and pepper
1/4 c. extra-virgin olive oil
3 strips of bacon
8 oz. of cremini mushrooms
1/2 c. Marsala wine
1/2 c. chicken stock
2 T. unsalted butter
1/4 c. chopped fresh parsley

Place one chicken breast in a large ziplock bag.  Pound with a wooden mallet until meat is 1/4 inch thick. Repeat with the rest of the chicken.  Cut in serving portions.
Heat oil in a heavy bottom skillet.
Season flour in a flat dish with salt and pepper.  Dredge both sides of a chicken cutlet, shake off the extra.  Slide into the hot oil.  Brown on both sides, about 5 minutes per side.  Do not crowd the pan.  Do in batches if necessary.

Reserve browned chicken on a platter.
Lower the heat and add the sliced bacon.  Cook until the fat begins to render out.

Add the mushrooms.  Saute until all liquid evaporates.  Remove bacon when it is crisp and brown.

Add the Marsala Wine and cook for 1-2 minutes to cook off the alcohol.
Add the chicken stock and cook until reduced by half.
Add the butter and melt.

Place the cutlets back into the sauce until the chicken is heated through.  

I served with a great Mushroom Pilaf which I will share on another day.  Some roasted fresh asparagus topped the Sunday meal off perfectly!