My sweet friend Megan, who use to blog at 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 ¼ 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. Thanks Megan! So glad you posted this one.
- 4 skinless boneless, chicken breasts (about 1 ½ pounds)*
- All-purpose flour for dredging
- Lemon Pepper
- ¼ cup extra-virgin olive oil
- 4 slices bacon chopped into pieces (I used Hormel frozen fully cooked bacon)
- 8 ounces mushrooms stemmed and halved
- ½ cup sweet Marsala wine
- ½ 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 ¼-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.