Hello and happy November! I can’t believe that it’s November already… Time to start my online Christmas shopping! (ugh). So today daylight savings happened. I kind of forgot so when I woke up this morning at 10:00 a.m. (according to my clock) and then looked at my phone and saw that it was only 9:00 – I celebrated a little! There’s nothing like being able to sleep in AND have an extra hour for being productive.
This recipe is absolutely excellent! One of the best dishes I’ve made in a while for sure.
I used to work at Olive Garden for a big chunk of my life throughout college and the Chicken Marsala on the menu there was a pretty popular dish. I have always wanted to make it from scratch at home. Well I finally did and it turned out WAY better than Olive Garden’s dish (as does anything homemade…). Please try this recipe, it’s SO good, you will thank me.
My only challenge making this dish was the timing. I’m usually a pro when it comes to making sure the whole meal is ready at the same time. This recipe, however, challenged me a little and it was difficult to have it all done at the same time. I spent most of my attention on the meat at first and by the time I got to the sauce, my chicken was pretty much done and had to sit until the sauce finished. Here’s a tip: Heat your oven to a low heat of 150 – 200 degrees and use it to keep your cooked chicken warm while you finish the sauce.
- 4 boneless skinless chicken breasts
- 1 Cup flour
- Salt and pepper
- 1/4 cup oil (I used olive oil, coconut oil would work well too)
- 3 Strips of bacon, cut into 1/2 inch pieces
- 8 oz White mushrooms, sliced thin
- 1/2 White onion, cut into thin slices
- 2 Garlic cloves, minced
- 1 Teaspoon tomato paste
- 1 1/2 Cups sweet Marsala wine
- 2 Tablespoons chopped fresh parsley
- Pound out the chicken breasts to make them thinner: Do this by placing each breast in-between two sheets of plastic wrap. Use a mallet or a traditional meat pounder to pound until evenly thin all around.
- Season each chicken breast with salt and pepper.
- Heat enough oil in a frying pan to cover the bottom on a medium-low flame.
- Dip and coat each chicken breast in the flour and lay in the frying pan. Cook until they are browned on each side and no longer pink inside.
- In another pan, cook the sliced bacon pieces until almost crispy, about 5 minutes.
- Remove the bacon and transfer to a plate with paper towels.
- Keep the heat on and add the sliced mushrooms and onions to the bacon grease. (If you end up with a lot of bacon grease, pour some out, but leave just enough to cook the veggies). Stir occasionally and scrape up any browned bits in the pan. Cook until the mushrooms and onions are soft.
- Stir in the minced garlic and tomato paste and cook for about 1 minute.
- Pour in the marsala wine and bring the sauce to a medium-high heat so it simmers.
- Stir in the cooked bacon pieces in the sauce.
- Stir the sauce occasionally and simmer until the sauce thickens, about 5 minutes.
- Season with salt and pepper to taste.
- Stir in parsley
- Pour the chunky sauce over the cooked chicken and enjoy!
Just a picture of bacon: