How do I flatten a chicken breast?

So many options! You can either buy chicken breasts that are already thin sliced. Or, you can buy the regular thick kind, put it in between 2 pieces of plastic wrap or in a plastic bag and pound it with a meat mallet until it is the right size (about a quarter inch thick)...put a dishtowel under the chicken to protect your counter. Or you can slice those thick chicken breasts horizontally so you have two thin pieces.

I like mushrooms! Can I add them?

Of course you can...add a cup of scrubbed sliced fresh mushrooms to the skillet after you cook the bacon. Cook for about 5 minutes and then scoop them out, and add them back in when you add the chicken and the bacon.

What can I substitute for Marsala wine?

Dry sherry and vermouth are both good substitutes if you don't have Marsala.

Have a question that I didn't cover?

Pop your question in the Comments section below and I will answer pronto!

Creamy Chicken Marsala - Framed Cooks

Creamy Chicken Marsala

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A Marsala sauce with no mushrooms but plenty of bacon makes this Creamy Chicken Marsala recipe extra special! Perfect for your next dinner party.

Author: Kate Morgan Jackson
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: Italian

Ingredients

Scale

1/4 pound thick cut bacon, cut into 1/4 inch dice
1/2 cup flour seasoned with 1/2 teaspoon salt and 1/4 teaspoon pepper
4 chicken breast cutlets, pounded to 1/4 inch thickness
1 cup Marsala wine
1/2 cup heavy cream
Chopped fresh parsley for garnish (optional)

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Instructions

Put the bacon in a heavy large skillet over medium high heat and cook until slightly crispy, about 5 minutes. Remove with slotted spoon, leaving the drippings in the skillet.
Dredge the chicken in flour and add to the pan, adding some olive oil if the pan looks dry. Cook until golden on each side and cooked through, about 4 minutes per side. Remove and put on a plate.
Add Marsala wine to the skillet and cook over medium high heat for one minute, stirring up any cooked on bits from the bottom of the pan. Add cream and simmer for an additional two minutes.
Return chicken and bacon to the skillet and turn the chicken over a time or two until it is covered in sauce and reheated about a minute.
Place chicken on plates, pour sauce over and garnish with parsley.

Notes

- Chicken: You want nice thin boneless chicken breasts…you can either buy them in a thin sliced variety, or you can get out the frustrations of the day by pounding them nice and thin. You’re looking for about a quarter inch thick.

- Marsala Wine: Marsala is an Italian wine with a rich, deep flavor. It comes in both sweet and dry varieties, and the dry is the version usually used for cooking. Some supermarkets carry a “cooking variety” of Marsala which is just fine, otherwise you can find it in your local liquor or wine store.

- Bacon: We like thick-cut bacon for this recipe, but regular sliced bacon will work as well.

Find it online: https://www.framedcooks.com/creamy-chicken-marsala/