Buttery Chicken Marsala with Mushrooms

Name: Buttery Chicken Marsala with Mushrooms
Total time: 60 min
Yield: 2
Ingredients: 1/4 cup unsalted butter; 2 cups sliced fresh mushrooms; 1/4 cup all-purpose flour; 1/2 tsp garlic powder; 1/2 tsp salt; 1/4 tsp ground black pepper; 1.5 lbs skinless, boneless chicken meat - cut into 12 pieces; 2 slices diced bacon; 1/4 cup cold water; 1 tsp cornstarch; 1/2 cup dry Marsala wine

Elevate your weeknight dinner with this effortless chicken Marsala, starring succulent mushrooms and tender chicken pieces bathed in a velvety Marsala sauce.

Recipe Info

Prep Time

60 min

Difficulty

Easy

Servings

Nutrition

calories305kcal

carbohydrates8g

fat16g

fiber0g

protein27g

sodium417mg

sugar2g

Dinner Italian

Ingredients

1/4 cup unsalted butter

2 cups sliced fresh mushrooms

1/4 cup all-purpose flour

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp ground black pepper

1.5 lbs skinless, boneless chicken meat - cut into 12 pieces

2 slices diced bacon

1/4 cup cold water

1 tsp cornstarch

1/2 cup dry Marsala wine

Directions

In a large skillet, melt 1 tablespoon of butter over medium heat. Add the mushrooms and cook until tender. Transfer to a small bowl; cover.

In a shallow dish or bowl, combine flour, garlic powder, salt, and black pepper. Dredge chicken in the mixture, shaking off excess.

Cook bacon in the same skillet over low heat until cooked but not crispy. Melt remaining 2 tablespoons of butter in the skillet. Add the chicken; cook for about 2 minutes per side, adding the remaining 1 tablespoon of butter as needed to prevent burning.

Set the chicken aside covered and keep warm. In a small bowl, whisk together water and cornstarch. Then stir in the Marsala wine. Pour this mixture into the skillet with the reserved mushrooms. Heat until the sauce starts to boil and thickens.

Top the chicken with the sauce and serve immediately.