Chicken Marsala

 

INGREDIENTS

1    cup dry Marsala wine

2    teaspoons all-purpose flour

1    teaspoon granulated sugar

2    tablespoons butter

4    cups sliced Crimini or white mushrooms

1    slice bacon, chopped ¼ inch

4    skinless, boneless chicken fillets

METHOD

In a small bowl, mix together the Marsala, flour and sugar. Set aside. In a large skillet over medium-high heat, melt the butter and add the mushrooms. Cook the mushrooms, stirring often, for 5 to 6 minutes until they are tender. Remove from the skillet to a large bowl and set aside.

In the same skillet, add the bacon and cook until; crisp, about 5 to 6 minutes. Using a slotted spoon, remove the bacon to the bowl with the mushrooms, reserving the bacon fat. Place the chicken fillets into the same skillet and brown on both sides, about 3 to 4 minutes per side.

Stir the Marsala again and add to the skillet. Add the mushrooms and bacon and stir to mix and coat. Reduce the heat to a simmer and cook for 4 to 5 minutes to thoroughly cook the chicken, turning once. Remove from the heat and serve over your favorite rice.

Based on a recipe from Minute brand rice in Cooking Light magazine