All of your visitors will love this simple salad recipe! Apple pieces, chopped walnuts, Gorgonzola or feta cheese, and a raspberry vinaigrette are added to a bowl of mixed greens.
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ¼ cup butter, divided
- 2 cups sliced fresh mushrooms
- ¼ cup all-purpose flour
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
- 1 ½ pounds skinless, boneless chicken meat – cut into 12 pieces
- 2 slices bacon, diced
- ¼ cup cold water
- 1 teaspoon cornstarch
- ½ cup dry Marsala wine
Instructions
- 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 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.
Nutrition Facts
| Calories | 305 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 106 mg |
| Dietary Fiber | 0 g |
| Protein | 27 g |
| Saturated Fat | 7 g |
| Sodium | 417 mg |
| Sugars | 2 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
One of my favorite dishes. It has pretty good flavor and my family enjoyed it.
I had never attempted chicken marsala before trying this recipe. I did not have all purpose flour, so I used what I had on hand – whole wheat flour – and it turned out beautifully! In the future I will add more garlic powder to the coating, maybe even some minced garlic in the marsala sauce. Everything else was easy to accomplish and tasted good.
It was delicious. I didn’t have bacon so I eliminated that step. I thought there was less “sauce” than other recipes but it may be because I cooked it too long. Great recipe. Will repeat!
I followed the suggestion of others and used Sweet Marsala Wine and pounded the chicken thin before frying. I also tripled the recipe. We have a local restaurant that makes a 5 star version. This recipe was good, but not as good as theirs. We served with bow tie noodles which went great with the dish. I needed to double the amount of corn starch to get the sauce to thicken. I will definitely make this again.
The recipe only has one shortcoming, it’s the amount of sauce that’s made. I measured everything, weighed the chicken, mushrooms, etc. The amount of sauce should be DOUBLED. I’ll make it again and update this as necessary. 4/2/2020
Made this just as directed. It was easy and delicious!
I’ve made it a few times always to rave reviews. It’s a fantastic company dish.
Turned out really good, even without the bacon (allergy problem). My husband said to make it again.
Turned out really good, even without the bacon (allergy problem). My husband said to make it again.
This is absolutely my favorite chicken recipe! I use the mushroom and sauce measurements for 6 servings for 2 servings (we love mushrooms and the sauce is scare otherwise). I also add about 1/2 tsp more corn starch, for a total of 2 tsp, to get the desired thickness. Do not over salt the chicken or use chicken broth as one reviewer suggested: because when I used broth, it was terribly salty and..i hated it. I fully cook my bacon, because it won’t finish cooking while it’s hanging out with the mushrooms. And finally, I seriously pound out the chicken breast: till it’s an even thickness, maybe a 1/2 inch thick. The chicken’s so tender when tenderized, floured and lightly fried! Perfect every time! It’s great with egg noodles and your favorite veggie.
We loved this recipe and it was really quite simple to make. I really wasn’t sure how I would like the bacon in it but it did add a nice bit of flavor. I only had the “sweet” marsala which I thought was just fine in it. Not sure what the different would be. Since I love mushrooms, I put in extra. I will definitely make this dish again but will pound the chicken breasts much thinner and make a little more sauce.
I made more sauce and added more mushrooms then the recipe calls for but it came out pretty good. I didn’t change the recipe in any other way. I may try to make the chicken a little crispy next time just to add some texture or perhaps make sauteed green beans with sliced almonds for a crunch. Ill make this again for sure.
I little disappoint. Ha ve made better versions. It definitely needs more sauce.
I love this! Of course, I did make some changes. Sautéed 3 sliced of bacon cut into pieces until half cooked. Removed bits and reserved grease, adding olive oil and butter to make 1/4 cup. Pounded skinless boneless breasts till of even thickness.. Shook breasts in plastic bag with flour and spices and browned in grease mix, turning and adding grease as needed. Remove breasts to oven to complete cooking (250 degrees for 15 minutes). Meanwhile, pour remaining grease into same skillet with chicken fond. Add butter if needed. Sauté bacon bits, two chopped shallots, and 8 ounces mushrooms in the grease / butter. Deglaze with wine. Cook to reduce. Use chicken broth in place of water with corn starch. Cook till thick, adding broth if necessary. Spoon over breasts on a bed of mashed potatoes. Yum!
Excellent. Doubled the sauce as others recommended. Added shallots to the mushrooms. Used Taylor marsala wine. Better than most restaurants.
This was a very easy basic recipe. I didn’t have the marsala wine so I used a dry white wine mixed with a touch of brandy (about 2 tablespoons with 1 1/3 cup wine). I doubled the sauce and mushrooms and cooked the chicken in half bacon grease and half butter. I also added some chopped green onions to the mushrooms and fresh garlic . We served it over fettuccine noodles with a bit of butter and garlic. Outstanding!
I made it as written and it was delicious. Definitely keeping this recipe.
This has been my go-to chicken marsala recipe for years. I never add bacon and double up on the shrooms.
I followed the recipe that was featured in the October 2016 edition. It was incredible! The mushroom sauce tasted great with the homemade mashed potatoes I served with it. My husband said he felt like he was eating in a gourmet restaurant. I will definitely be making this again!
My husband especially loved this dish.
I used olive oil instead of butter, no bacon or bacon fat. After dredging the 4 large chicken breasts[half-chicken breasts?] I let them sit for 5 or so minutes.I also had patted them dry with paper towels before dredging in flour. No soggy coating. the chicken was perfectly cooked at 6 minutes per side on medium heat. The only change I will make is to double the sauce, that stuff is GOOD! Oh yes I also added frozen peas to sauce. This is a Great recipe. BJ Geraghty