Friday, November 11, 2011

Chicken Marsala with Bacon, Mushrooms and Onion


I have had a few busy days lately and have often been in need of an easy recipe to get dinner on the table quickly. Pasta dishes are perfect when you don’t have long to cook so I want to share with you another pasta recipe that I made this week. I love the flavor of chicken Marsala. I have several variations on this but this time I thought it would be nice to bring bacon to the mix. I know some people don’t eat pork and if that is you, you could substitute oil and butter. But I have to say the bacon is a delicious addition to this recipe.

The flavor of marsala, mushrooms, onions and bacon are awesome but the chicken here turned out exceptionally tender and delicious. I really like dusting with flour and sautéing in bacon grease and then finishing it off with the Marsala and broth. This is a flavorful and comforting dish and it is ready to serve in less than a half hour.


Marsala chicken with mushrooms and bacon

5 slices bacon*
1 Onion, chopped
8 oz mushroom, (may use more), sliced
2 cloves garlic, crushed
1 tsp thyme
1/3 cup or so of flour with generous pinch of poultry seasoning, garlic powder, onion powder, crushed red pepper, thyme, Salt and pepper
8 or so chicken tenderloins, cut into large bite sized pieces
½ box (1/2 lb) pasta, mini or regular bowtie, penne, or fettuccini
1 cup or so Marsala wine
½ cup chicken broth
1 tsp balsamic vinegar
Pinch of sugar, dash of salt, pepper        

In a large shallow pan, fry the bacon. Drain and reserve renderings and set aside bacon strips. Pour a little bit of renderings back into pan and heat onion on low for 6 minutes. Add sliced mushrooms, add garlic and sprinkle with thyme and cook for another 5-7 minutes till mushrooms are softened. Remove mixture to a dish.
Begin heating a large pot of salted water for pasta.
Place flour on a plate with seasonings and lightly drudge chicken in it, shake off excess. Add a bit of bacon grease and heat to medium. Add chicken. Brown lightly on both sides, about 3 minutes on each. Add in Marsala wine, broth, balsamic, and lower to simmer.
Once water is boiling rapidly, add pasta. Keep water boiling for whatever time is listed on box. Drain when done.
After 3-5 minutes, add mushroom mix back in. Once chicken is no longer pink inside, add chopped bacon and serve over pasta or mix it all together. Garnish with cheese if desired.  Serve with sautéed spinach or green salad.
*If you prefer not to use bacon, you could substitute canola oil or half butter and half oil.

Please let me know what you think. I love to read comments and I want to know if you try this! Love, love love comments :-)
Recipe by Denise Birdsall 2011

4 comments:

  1. Chicken marsala is a great dish. I love the flavor of marsala wine. this sounds wonderful, Denise!

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  2. I have never had that wine...sounds Indian. :)

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  3. I'd love to try this version . . . has all the makings of one tasty, comforting meal. (Don't worry, I'll definitely use the bacon!)

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  4. I'm going to cook this very soon. I made Chicken marsala before but never had it with pasta! YUMMY!

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