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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.
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Chicken Marsala
Ingredients
- 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
Instructions
- 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.
teresa
what a fantastic dinner! great flavors, love this!
kelley
Bacon, mushrooms and marsala. Count me in!
Angie's Recipes
A lipsmacking chicken Marsala! Bet the sauce goes great with pasta too.
Betty @ scrambled henfruit
That looks delicious! It’s a great excuse to keep a bottle of Marsala in the cupboard, too. It sounds like it’s easy enough for a weeknight meal, but fancy enough to serve to company- the perfect combination! 🙂
kim sisto robinson
~Barbara,
this looks AMAZING.
“butter melting into the luscious sauce”!!!!!!!!!!!! Yes! Yes! 🙂
kristy
Barbara, I love the simplicity of this dish alot. It looks easy and delicious. thanks for posting it. Hope you’re enjoying your weekend.
Blessings, Kristy
gloria
Barbara chicken masala look amazing!! gloria
Asha@FSK
Looks delicious B!! Love the photo of the butter melting in:D
Miriam Barton
Amazing picture! I know some people who would lick their plate clean with this one :), Miriam@Meatless Meals For Meat Eaters
Barbara | Creative Culinary
I believe you said something along the lines of, ‘Could lick your plate clean.’ Like the tree in the forest if no one is around, isn’t that true of plate licking? I make a recipe that is very similar and I’ll fess up; there have been those times when no one is around. This looks scrumptious!
Barbara
Sort of like what happens in Vegas stays in Vegas. 🙂
sweetlife
chicken,bacon,mushrooms,wine and butter..really is there anything better? yum
sweetlife
Alison @ Ingredients, Inc
Love this one!
Faith
Love chicken marsala, but I’ve never made my own! Bookmarking! (And I think you’re right about the pat of butter! 😉 )
Rocky Mountain Woman
Chicken Marsala is one of my all times fav’s and I have never made it at home.
Time to fix that little problem! And it will even be an excuse to buy some Marsala!
xxoo,
RMW
Kim
That sauce with the butter melting looks so rich and luxurious. Chicken marsala is such a pleasing meal and I too love Tyler’s recipe for it. Looks outstanding!
Sue
Chicken, bacon, mushrooms~YUM! Looks sooooo good!
Emily
YUM! Looks incredible. FYI, if you want the best marsala dish from a restaurant, I suggest the Sirloin Marsala at Carrabbas. SO GOOD.
Barbara
I haven’t ever eaten at Carrabbas. Sound like I’d better plan a trip. Thanks for the tip!
Megan
I’m so glad you tried it! Your pictures are delicious. This is one of our favorites. Now you’ll be keeping a bottle of Marsala in your cupboard. This weekend, I’m trying a version of this on a burger, A Marsala Burger! I cant wait to try that.
Thanks for the sweet words, my friend. Your the best! 🙂
Paula
Great recipe, beautiful looking marsala!
Rosa
A dish that looks very scrumptious! Yummy.
Cheers,
Rosa