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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I adore a great Chicken Marsala recipe, but dread pan frying in the summer. This is my compromise. Ingredients:
olive oil, as needed |
16 ounces chicken breasts |
2 ounces low-sodium bacon, cut in 1/4-inch pieces |
coarse salt |
fresh ground black pepper |
5 ounces fresh mushrooms, sliced |
1/2 cup high-grade dry marsala wine |
1/2 cup chicken broth |
2 tablespoons cornstarch |
4 tablespoons heavy cream (maybe less) |
1/4 cup fresh flat-leaf parsley, minced |
Directions:
1. Season chicken with salt and pepper and grill.
2. In the meantime, coat large skillet lightly with olive oil and set over medium-high heat.
3. Add bacon and cook just until crisp and lightly browned. Add mushrooms and cook until just beginning to soften and brown.
4. Combine Marsala, broth and corn starch.
5. With pan over medium-high heat add the Marsala mixture and scrape up the browned bits from the bottom of the pan.
6. Cook Marsala mixture until it is reduced by one quarter.
7. Stir in cream and simmer until you get a nicely thickened sauce.
8. Add the chicken to the pan and turn to coat and reheat for a minute.
9. Serve with the sauce over top and a sprinkle of parsley.
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