Chicken Marsala with Bacon

Ingredients

• 2 chicken breasts (boneless, skinless, cut in half horizontally)
• 1/4 cup flour (all-purpose, for dredging)
• Kosher salt and freshly ground black pepper
• 3 Tablespoons olive oil (extra-virgin )
• 2 slices bacon (thick-cut, cut into 1-inch pieces)
• 8 ounces mushrooms (stems trimmed and halved (about 2 cups) (button, cremini, chanterelle, oyster and shitake are great options))
• 1/2 cup dry Marsala wine (sweet will also work)
• 1/2 cup bone broth (or chicken stock)
• 2 Tablespoons butter (unsalted )
• 2 Tablespoons flat-leaf parsley (chopped )

Instructions

1. 1

   Season the 2 chicken breasts on both sides with salt and pepper. Place the 1/4 cup flour in a shallow bowl and dredge the chicken in it. Shake off the excess.

2. 2

   In a large skillet over medium-high heat, warm 2 TBSP of the olive oil. Place 2 pieces of chicken in the pan and cook, turning once, until browned on both sides, 2 to 3 minutes per side. Transfer to a platter and keep warm under a tent of foil. Warm the remaining 1 TBSP oil in the pan and repeat to brown the remaining chicken. Place that chicken under your foil tent as well.

3. 3

   Lower the heat to medium and add the 2 slices bacon to the skillet, saute for a couple minutes to render out some of the fat, then add the 8 ounces mushrooms to the pan. Saute until brown and liquid has evaporated, 4-5 minutes.

4. 4

   Add 1/2 cup dry Marsala wine to the pan and boil for about 30 seconds, then add the 1/2 cup bone broth (or chicken stock) and let it reduce slightly, 2-3 minutes. Stir in the 2 Tablespoons butter and return the chicken to the pan to warm through. Season with additional salt and pepper, to taste and sprinkle with chopped 2 Tablespoons flat-leaf parsley. Enjoy!