Lightly coated, pan-fried chicken with a rich and vibrant Marsala wine sauce and sliced mushrooms creates a coveted chicken Marsala recipe that is a must make on pasta night.
Dredge thin chicken breasts in seasoned flour. Shake off excess.
Brown the chicken breasts in butter over medium heat.
Sauté mushrooms, bacon and garlic in pan. Then simmer with the wines for 10 minutes.
Add the cornstarch slurry with heavy cream to the pan during the last minute or two of cooking to thicken the sauce.
Serve over pasta or rice with steamed broccoli or asparagus.