Creamy Chicken Marsala

Thanks Food network for sharing your recipe, I just added a few changes and my family loved it. ..Enjoy

This recipe is awesome no matter how you doctor it up. I cooked some garlic noodles to serve with it, but my son requested Jasmine rice for his ohwell, they absolutely enjoyed the meal.

This is what I used

~ 3 lbs. frozen chicken breast, thawed and  cut in half, pat dry

~ Italian bread crumbs for dredging 

~ 4 slices of bacon diced 

~ 3 cups pre-sliced mushrooms 

~ 1 cup Marsala wine

~ 3/4 cup low sodium chicken stock 

~ 1/2 TBSP jarred crushed garlic

~ 1/4 cup parsley rough chopped 

~ 1/4 cup cilantro rough chopped

~ 1/2 cup heavy cream

NOW...

▪ for some reason there was no reason for me to pound out the breast they were already fairly thin,  but if needed pound out the chicken breast covered with plastic wrap to approx. 1/4' thickness 

▪ pour enough seasoned bread crumbs onto a plate, dredge each piece of chicken on each side then set aside

▪ heat a large skillet over medium heat, heat EVOO, brown chicken on both sides in batches about 3-5 mins each side, when all the chicken is browned set aside 

▪ in the same skillet add the bacon, allow to cook 2-3 mins then add mushrooms and cook until caramelized and browned, then add the garlic 

▪ pour in the Marsala wine and allow to cook off alcohol about 2 mins, pour in the chicken stock, add the butter, allow the sauce to cook down/reduce  anout 3 mins, then pour in the heavy cream, cook for 2 mins, return the chicken, cook about 3-5 mins the sauce will thicken as it cools

This is an Italian dish, serve with thin spaghetti. ....or rice?

ENJOY!!!