"Flour coated chicken sauteed with a mushroom and Marsala wine sauce. Mmmm, rich Marsala sauce, tender chicken - this recipe is sure to please! Great served with rice and veggies, if desired."more
cup butter, divided
cups sliced fresh mushrooms
cup all-purpose flour
teaspoon garlic powder
teaspoon ground black pepper
pounds skinless, boneless chicken meat - cut into 12 pieces
slices bacon, diced
cup cold water
cup dry Marsala wine
Can double or triple the sauce recipe and add a cup of chx stock.
Can substitute wine or meat or veg.
Melt 1 tablespoon butter in a medium skillet. Saute mushrooms until soft, remove from skillet and place in a small, covered bowl. Mix flour, garlic powder, salt and pepper in a shallow dish or bowl. Dredge chicken in egg first & then the flour mixture. Place bacon in same skillet and cook over low heat until cooked but not crisp. Add 2 tablespoons butter to skillet and saute coated chicken over medium heat for 2 minutes each side, adding remaining butter as needed to prevent burning. Place chicken on a dish, cover and keep warm. In a medium bowl, slowly add water to cornstarch and mix together, then mix in wine. Pour liquid mixture into skillet, together with reserved mushrooms. Heat until mixture begins to boil and thickens, then pour over warm chicken and serve. Should add the chicken to the pan with the sauce to re-heat and brown.--also adds the benefit of thickening the sauce......don't forget that if you are serving this with pasta...to add some of the pasta water to thicken the sauce.