- 10 mins
- 60 mins
Ingredients
- 1/4 cup butter, divided
- 2 cups sliced fresh mushrooms
- 1/4 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 1/2 pounds skinless, boneless chicken meat - cut into 12 pieces
- 2 slices of bacon, diced
- 1/4 cup cold water
- 1 teaspoon corn starch
- 1/2 cup Marsala wine
Preparation
Step 1
1. Melt 1 tablespoon butter in a medium skillet.
Sauté mushrooms until soft, remove from skillet and place in small, covered bowl.
2. Mix flour, garlic powder, salt and pepper in a shallow dish or bowl
Dredge chicken in the flour mixture.
Place bacon into skillet used previously and cook over low heat until done but not crisp.
Add 2 tablespoons butter and sauté coated chicken over medium heat for 2 minutes each side, adding remaining butter as needed to prevent burning.
3. Place chicken on a dish, cover and keep warm.
In 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 the warm chicken and serve.