Nothing extra and exciting to say here, just excited to share our very yummy chicken marsala recipe. This unique and yummy flavoring on the chicken makes for a delicious dinner! You can serve this over angel hair pasta or mashed potatoes.
(Yields 6 servings)
2.5 lbs. of raw chicken tenders (breasts work here too, but tenders are much easier to pan fry and stay more tender.)
8 oz. Sliced mushrooms
8 Slices of raw bacon
1 ½ cups of all-purpose flour
1 teaspoon cracked pepper
1 ½ teaspoons of salt
1 ½ teaspoons of granulated garlic
3/4 cup marsala wine
1 ¼ cup of chicken broth
1 tablespoon of minced garlic (in water or freshly chopped)
4 tablespoons of butter, divided
- Rinse and chop your mushrooms down to your desired size. Hint: The smaller you chop, the least likely your crew is to notice them!
- Set mushrooms aside in a bowl and chop raw bacon. Combine bacon with mushrooms.
- In a separate bowl, combine flour, pepper, salt, and granulated garlic.
- Using your hands or a ziploc bag, coat raw chicken with flour mixture. (note: if using chicken breasts, pound them down so that they are not too thick.)
- Heat large skillet on stove on medium to high heat.
- Drop 3 tablespoons of butter into skillet.
- Pan fry chicken in skillet until no longer pink. Be careful not to overcook each tender. The chicken will return to the skillet to simmer at a later time.
- Once done, set chicken aside on a clean plate.
- Using the same skillet, drop in the last tablespoon of butter. Put mushrooms, bacon, and minced garlic in skillet and sauté.
- Once mushrooms are no longer producing water and bacon has cooked, (the bacon will not become crispy) add chicken, marsala wine, and chicken broth into skillet.
- Allow all ingredients to simmer for 12-15 minutes. The sauce will thicken slightly due to the flour coating still on the chicken.
- Once sauce has thickened, your dish is complete. Serve with mashed potatoes or angel hair pasta.