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This delicious recipe uses your choice of marsala, red wine or chicken stock, with each giving a different flavour. Go with whatever you’ve got available. Serves 4
4chicken breasts, flattened to about 1 cm thick
to taste, sea salt and black pepper
2 Tbspolive oil
4 rashersbacon, cut into 2cm pieces
250gbutton mushrooms, sliced
1 clovegarlic, minced
1 tsptomato paste
1 ½ cupsmarsala or red wine or chicken stock
1 ½ Tbsplemon juice
4 Tbspbutter, divided
2 Tbspchopped fresh parsley
Preheat oven to 90° C and warm a large plate for the chicken.
Season the chicken breasts with salt and pepper. Heat some olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3 minutes each side, or until golden brown and cooked through. Place the chicken on the warmed plate in the oven.
Reduce the heat under the skillet to medium-low and cook the bacon until crisp but not burned. Set bacon aside.
Add the mushrooms to the skillet and cook for about 8 minutes over medium-high heat, until any liquid from the mushrooms has completely evaporated.
Return the bacon to the skillet, along with the garlic and tomato paste and cook for one minute.
Add the marsala or red wine or stock, bring to a boil and cook for about 5 minutes or until the liquid has reduced to about 1 ¼ cups.
Take the skillet off the heat, add the lemon juice and whisk in the butter, one Tbsp at a time. Add the parsley and season with salt and pepper.
Pour the marsala sauce over the chicken and serve with steamed greens.
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