Thursday, July 28, 2011

Chicken Marsala - Issue #21

Ohhhh this is the best recipe yet.   The pictures didn't turn out great, but I had to post it anyway.  I simply can't keep this recipe from you. You will need:

3-4 slices of bacon
4-5 chicken breasts
1 cup flour, divided
2 cups chicken broth
1/2 cup marsala
1/2 cup heavy cream
1/2 cup capers
1 cup mushrooms
fettuccine noodles or mashed potatoes
Parmesan cheese for garnish

Place thawed chicken breasts on a cutting board.  Place plastic wrap over the top and flatten chicken with a meat mallet. Dredge chicken in flour seasoned with salt and pepper.

In a large skillet, begin cooking bacon.  When bacon starts to curl, add chicken and cook on both sides.  When chicken and bacon are done, remove from the skillet.

Add 1/4 cup flour and stir into bacon dripping.

Next add chicken broth, marsala, mushrooms, and capers and whisk constantly until smooth.  Bring to a boil, when sauce thickens, turn heat to low and simmer for 10 minutes.

Stir in heavy whipping cream.  Place chicken and bacon on top of sauce.Serve chicken Marsala over fettuccine noodles or mashed potatoes that are sprinkled with Parmesan cheese.

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