Chicken Marsala

Slightly adapted from Tyler Florence ^[3]

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

Directions

1. 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.
2. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
3. Heat oil over medium-high in a large skillet.
4. When the oil is hot,dredge both sides of the chicken  in the seasoned flour.
5. 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.
6. Remove the chicken to a large platter in a single layer to keep warm.
7. 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.
8. Add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper.
9. Pour the Marsala in the pan and reduce down for a few seconds to cook out the alcohol.
10. Add the chicken stock and simmer for a minute to reduce the sauce slightly.
11. Stir in the butter and return the chicken to the pan;
12. Season with salt and pepper and garnish with chopped parsley before serving.