Chicken marsala with bacon and mushrooms
Savor the rich flavors of Chicken Marsala with Bacon and Mushrooms—a gourmet dish featuring tender chicken breasts lightly coated in flour, perfectly seasoned, and pan-seared in olive oil. Crispy bacon, sautéed mushrooms, and a dash of dried oregano elevate the palate, while a splash of white wine and chicken soup reduce to a velvety sauce. Finished with a touch of salted butter and garnished with fresh parsley, this recipe promises an unforgettable dining experience. Perfect for dinner parties or an elegant weeknight meal!
Cook time 25 min
Prep time 20 min
Ingredients:
1.50 lb chicken breasts1 cup all-purpose white wheat flour
1 dash salt
1 dash black pepper
1/4 cup olive oil
4 oz bacon
1 tbsp onion
5 cups mushrooms
1/2 tsp dried oregano
5 fl oz white wine
1/2 cup chicken soup
3 tbsp salted butter
2 tbsp fresh parsley
Chicken Marsala with Bacon and Mushrooms is a delightful Italian-American dish that combines tender chicken breasts with the rich flavors of bacon, mushrooms, and Marsala wine. This recipe brings a gourmet restaurant experience to your own kitchen, perfect for a special family dinner or entertaining guests. The combination of savory ingredients promises a memorable meal that's both elegant and comforting.
Instructions:
- Pound the chicken breasts to an even thickness, about 1/2 inch thick.
- In a shallow dish, mix the flour with a dash of salt and pepper.
- Dredge each chicken breast in the flour mixture, shaking off any excess. Set aside.
- In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon and place on a paper towel-lined plate to drain. Once cool, crumble the bacon and set aside.
- Reserve about 1 tablespoon of the bacon fat in the skillet and discard the rest.
- Add the olive oil to the bacon fat in the skillet and heat over medium-high heat.
- Add the floured chicken breasts to the skillet and cook for 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- In the same skillet, add the chopped onion and mushrooms. Sauté for about 5-7 minutes until the mushrooms are golden and the onions are translucent.
- Add the dried oregano and stir to combine.
- Pour in the white wine and chicken broth, stirring to scrape up any browned bits from the bottom of the skillet. Allow the mixture to simmer for 3-5 minutes until the liquid is reduced by half.
- Reduce the heat to low and stir in the butter until melted and the sauce is smooth.
- Add the crumbled bacon back into the skillet and stir to combine.
- Return the cooked chicken breasts to the skillet, spooning some of the mushroom and bacon sauce over the top.
- Simmer for an additional 2-3 minutes to heat the chicken through.
- Sprinkle the chopped fresh parsley over the chicken.
- Serve the chicken marsala hot, with the mushroom and bacon sauce spooned over the top. Pair with your choice of sides such as mashed potatoes, pasta, or a fresh salad.
Tips:
- Pound the chicken breasts to an even thickness to ensure they cook evenly.
- Pat the chicken dry with paper towels before dredging in flour; this helps achieve a nice, crispy texture.
- Use cremini or button mushrooms for a classic flavor, but feel free to mix in other types like shiitake or porcini for added depth.
- Deglaze the pan with Marsala wine, making sure to scrape up all the browned bits – these add fantastic flavor to the sauce.
- If you prefer a less salty dish, opt for low-sodium chicken broth and unsalted butter.
- Garnish with fresh parsley for a pop of color and fresh flavor just before serving.
And there you have it – a scrumptious plate of Chicken Marsala with Bacon and Mushrooms! This dish is sure to impress with its rich, complex flavors and tender, juicy chicken. Serve it with a side of pasta, mashed potatoes, or fresh vegetables to complete the meal. Enjoy the tastes of a fine dining experience right at your home.
Nutrition per serving
4 ServingsCalories 600kcal
Protein 54g
Carbohydrates 30g
Fiber 2.02g
Sugar 2.87g
Fat 36g
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