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.
Chicken Marsala
Slightly adapted from Tyler Florence
-
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
- 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.
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
Directions
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This looks delicious, Megan. I love this dish and haven’t made it in way too long.
Very impressive Megan! I will give this a try soon
Haven’t had it in a long time.
I’ve always wanted to make that! Can you use any red wine or does it have to be marsala?
I love this dish Megan.. yumm!!
Happy New Year!! xoxo
Sadly, I’m back to eating healthy in the new year too. But this meal looks too delicious to be healthy. I think I’d better buy some wine!
Oh, this looks so amazing, and healthy!! Two things that don’t always go together. Gotta love it!!
Ooooh, looks fabulous!
Marsala wine has a special flavor that just goes well with chicken! The grilled asparagus looks great also!
love chicken marsala – never make it at home and don’t know why? beautiful dish Megan!
Yumminess! This is one of my favorites and yours looks amazing!
Chicken marsala is often on the menu at our house too. Love your quick, lightened up version of this classic dish!
Love all of those mushrooms!
Sending this off to my marsala freak friend. That is all she orders when we go out…Beautiful job….
I always keep a bottle of marsala on hand for just this reason. Yours looks so appetizing!
Mmm, one of my favorite chicken dishes. I keep a bottle of Marsala in the cupboard just for this recipe, too!
That just looks so good on this cold snowy day
Hi Megan, the sauce looks yummy!! I am now hungry!! Such a delicious classic!! Shulie
It looks like it’s drowning in goodness. I can see why it shows up on your table often! Now if I can just get my daughter to eat mushrooms.
Oh, yum…Chicken Marsala. I love it and I haven’t had it in a long, long time. Thanks for the reminder!
Never made chicken marsala before. This one looks so yummy! Sounds like a great start to 2011!
I would keep a bottle of marsala around for this dish too!!! Looks delicious and just perfect for this time of year! Happy New Year and Happy Cooking in 2011!
This is my favorite version of chicken marsala as well. Tyler.. does he ever do anything wrong? so easy on the eyes…
Thanks for the sweet comments on my confession!
Going to the store and planning to make this tonight. Need shrooms.
I haven’t made chicken marsala in ages. Maybe this is the time to start again!
Happy Friday!
Oh looks great! I haven’t made this in ages.
Wow, this looks like a great start to the new year! I’m going to put this one in my to-do list now!
Looks perfect, love that you worked so many veggies in here!
I love chicken marsala…but I never make it…I think I need to change that!
What an elegant dinner dish, and so full of flavour. It looks absolutely beautiful.
*kisses* HH
Megan I finally posted about the giveaway that I won. Thanks so much I love it!
Yum! Anything with booze always tastes better! Plus I’m a mushroom junkie — just another reason to make this!
I’m crazy about mushrooms, so this dish looks incredibly appetizing to me.
If you use chicken thighs, instead of chicken breasts, you end up with a more tender chicken and you can keep reheating it and it’ll never dry out!
Once again, you’ve got me. In fact, I’ve decided you can cook for me anytime. I went to the store and got some Marsala Wine and I’m ready to go for tonight – next best thing to having you cook it for me. Can’t wait!!!!
I made this tonight. It was fabulous. My husband almost licked the platter clean. Thanks!
I’ve never made chicken marsala with bacon — interesting addition and I’m sure it’s delicious. It’s one of my go-to dishes because it’s so easy and so good.