Chicken Marsala with Bacon

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Wheat flour

  White, all-purpose, enriched, bleached

  1 cup or 125g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Bacon

  Raw, cured pork

  4 oz or 113g

• Shallots

  Raw

  1 tbsp chopped or 10g

• Mushrooms

  White, raw

  5 cup, pieces or slices or 350g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Red wine

  Alcoholic beverage, table

  5 fl oz or 147g

• Chicken stock

  Soup, home-prepared

  8 tbsp or 120g

• Butter

  Salted

  3 tbsp or 43g

• Parsley

  Raw

  2 tbsp or 8g

Directions

1. Pound the chicken breasts to ¼ inch thick on a cutting board. If using large breasts, cut in half to achieve 1 portion per serving.
2. Combine flour, salt, and pepper in a dish with sides.
3. Heat oil in a large sauté pan over medium-high heat.
4. Dredge chicken breasts in the flour mixture, shake off excess, and place in the hot oil. Cook for 4-5 minutes on each side until browned and cooked through, then remove to a platter.
5. Wipe out any burned flour from the pan with a paper towel.
6. Keep the burner on medium-high and cook the bacon until crisp, stirring often.
7. Add shallots and cook for two minutes, then add mushrooms and oregano. Cook for three minutes, then add wine and cook for one minute. Add stock and reduce by about half for two minutes.
8. Lower the heat to medium-low and stir in butter until dissolved into the sauce. Adjust seasoning with salt and pepper if needed.
9. Return the chicken to the pan with any drippings. Submerge the breasts in the sauce and cook gently for about two minutes.
10. Serve topped with chopped parsley.

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