The new year beginning is all about eating healthy and eating light. And I’m right there with the millions of people who are trying to shed those extra pounds that sneak up on you during the holidays.
For me, I ate too many cookies and sweet treats.
So I’m starting the new year out with a light and delicious dish, Chicken Marsala.
This recipe is one of the dishes that makes a regular appearance at out dinning table. It’s easy, it’s light, and it’s terrific. My kind of recipe!
You can get a bottle of Marsala anywhere they sale wine. It’s a fortified wine, similar to port, and well last in your cupboard for a long time. I keep a bottle around just for this dish.
Slightly adapted from Tyler Florence
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
Salt and pepper
1/4 cup extra-virgin olive oil
2-3 slices bacon, chopped into pieces
8 ounces mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken broth
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley
- Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap or wax paper over them; pound with a flat meat mallet, until they are about 1/4-inch thick.
- Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
- Heat oil over medium-high in a large skillet.
- When the oil is hot,dredge both sides of the chicken in the seasoned flour.
- place the chicken in the pan and cook for 5 minutes on each side until golden, turning once – do this in batches if the pieces don’t fit comfortably in the pan.
- Remove the chicken to a large platter in a single layer to keep warm.
- Lower the heat to medium and add the bacon to the drippings in the pan, saute for 1 minute to render out some of the fat.
- Add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper.
- Pour the Marsala in the pan and reduce down for a few seconds to cook out the alcohol.
- Add the chicken stock and simmer for a minute to reduce the sauce slightly.
- Stir in the butter and return the chicken to the pan;
- Season with salt and pepper and garnish with chopped parsley before serving.