Easy Chicken Marsala

Ingredients

• 2 boneless, skinless chicken breasts (cut in half horizontally)
• 1/4 cup all-purpose flour (for dredging)
• Kosher salt and freshly ground black pepper
• 3 Tablespoons extra-virgin olive oil
• 2 slices thick cut bacon (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 unsalted butter
• 2 Tablespoons chopped flat-leaf parsley

Instructions

1. 1

   Season the chicken on both sides with salt and pepper. Place the flour in a shallow bowl and dredge the chicken in it. Shake off the excess.

2. 2

   In a large frying pan over medium-high heat, warm 2 Tbs. 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 Tbs. 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 bacon to the pan, saute for a couple minutes to render out some of the fat, then add the mushrooms to the pan. Saute until brown and liquid has evaporated, 4-5 minutes.

4. 4

   Add Marsala to the pan and boil for about 30 seconds, then add the chicken stock and let it reduce slightly, 2-3 minutes. Stir in the butter and return the chicken to the pan to warm through. Season with additional salt and pepper, to taste and sprinkle with chopped parsley. Serve.