My sweet friend Megan, Megan’s Cookin‘, posted this fabulous chicken marsala recipe in January and I’m so glad I finally made it. Chicken cutlets with mushrooms and bacon in a luscious sauce – it’s one of those meals that is so good you just want to lick your plate clean.
I cooked the chicken cutlets in my cast iron pan so they would crisp up nicely. I don’t know why it took me so long to learn that I couldn’t get a beautiful, brown cutlet in a non-stick pan.
The recipe calls for 4 boneless, skinless chicken breasts, but I usually have frozen chicken breasts from Costco in the freezer and they are so huge that when I make chicken cutlets from them, I cut them in half horizontally before pounding them out evenly to 1/4 inch thick.
I couldn’t resist taking a picture of the butter melting into the luscious sauce. I think it’s the pat of butter that adds the richness to the sauce that makes you want to lick your plate clean. Megan keeps a bottle of Marsala in her cupboard just to make this dish. It’s a fortified wine and will keep in the cupboard a long time.
I bought the marsala to make Risotto Bolognese. I recommend you try both meals. They’re both fabulous. I also recommend you spend some time exploring Megan’s Cookin‘ and all her fabulous recipes. Thanks Megan! So glad you posted this one.
- 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)*
- All-purpose flour, for dredging
- Lemon Pepper
- 1/4 cup extra-virgin olive oil
- 4 slices bacon, chopped into pieces (I used Hormel frozen fully cooked bacon)
- 8 ounces mushrooms, stemmed and halved
- 1/2 cup sweet Marsala wine
- 1/2 cup chicken broth
- 2 tablespoon unsalted butter
- Chopped parsley or chives for garnish
- Cover chicken breasts with plastic wrap or wax paper (I also like to put them in a Ziploc) and pound with a flat meat mallet, until they are about 1/4-inch thick.*
- Combine flour and lemon pepper in a pie tin. Dredge both sides of the chicken in the seasoned flour.
- Heat oil over medium-high in a large skillet. When the oil is hot, 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 or chives before serving.
*The recipe calls for 4 boneless, skinless chicken breasts, but I usually have frozen chicken breasts from Costco in the freezer and they are so huge that when I make chicken cutlets from them, I cut them in half horizontally before pounding them out evenly to 1/4 inch thick.
adapted from Megan's Cookin' (originally from Tyler Florence
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