Chicken Marsala Recipe

This Chicken Marsala recipe creates a delicious chicken meal that is sure to be a favorite. Simmered in a Marsala wine sauce rich with mushrooms, this is a delightful dish. Serve with garlic mashed potatoes and your favorite vegetable.

Wine Pairing for this Chicken Marsala recipe: A California Pinot Noir would be the perfect pairing for Chicken Marsala. Cambria 2006 Julia's Vineyard Pinot Noir would be a terrific choice. This is a dry, silky Pinot Noir with flavors of black cherry and raspberries and hints of cinnamon and vanilla. The velvety texture is a delight. A great Pinot Noir for under $20!

Ingredients:
4 boneless skinless chicken breasts
Flour
Kosher salt
Fresh ground pepper
1/2 cup olive oil
3 slices chopped bacon
8 ounces mushrooms
1/2 cup sweet Marsala wine
1/2 cup Swansons chicken broth
2 T butter
1/2 cup chopped Italian parsley
1 clove minced garlic
Fresh sliced or shaved mozzarella cheese

Instructions:
1. Flatten chicken breasts by covering with plastic wrap and pounding with a meat mallet until they are only about 1/4 inch thick.
2. Put 1/2 cup of flour in a small bowl. Season with salt and pepper.
3. Heat the olive oil in a frying pan until the oil is hot.
4. Coat both sides of the chicken pieces with flour, shaking the excess off into the bowl.
5. Fry the chicken in the hot oil for 3-4 minutes on each side until golden brown.
6. Lower the heat to medium, fry bacon pieces in frying pan for a few minutes.
7. Add mushrooms and minced garlic and saute for approximately 5 minutes until brown and moisture has evaporated.
8. Season with salt and pepper.
9. Add Marsala to the pan and cook for 30-60 seconds to cook out the alcohol.
10. Add the chicken stock and simmer for 1 minute.
11. Add the butter. Place chicken back into the pan.
12. Simmer mixture to heat the chicken.
13. Season with salt and pepper. Top with chopped parsley.
14. Serve with fresh sliced or shaved mozzarella cheese.

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