|Photo by Shauna Alexander|
2 ounces bacon, cut into 1/4 inch cubes
1/2 medium onion, diced
8 ounces of mushrooms, sliced
Flour for dredging (about 1/2 cup)
1 lb of skinless, boneless chicken breasts, butterflied or pounded into thin cutlets
Freshly ground black pepper
3/4 cup dry Marsala wine
1/2 cup heavy cream
Minced fresh flat-leaf parsley
Heat a large skillet to medium-high and coat with olive oil. Add in bacon and cook until crisp. Remove from pan and set aside. Add in onions and cook over medium heat until translucent. Add in mushrooms as well. Remove onions and mushrooms from pan and set aside with bacon.
Season cutlets with salt and pepper and dredge in flour. Add to the pan and saute until browned on both sides and cooked through. Transfer to a plate.
Deglaze the pan with Marsala and scrape up any browned bits from the bottom of the pan. Cook until the Marsala is reduced by about a quarter. Stir in the cream and boil until you get a nicely thickened sauce.
Return the chicken, onions, mushrooms and bacon to the pan and turn the cutlets over to coat. Let them reheat for 30 seconds to 1 minute. Serve with the sauce and a sprinkling of parsley or other fresh herbs.