About this recipe:Chicken breasts are sauteed with mushrooms and served in a delicious Marsala sauce.
4 tablespoons butter, divided
150g sliced fresh mushrooms
4 tablespoons plain flour
1/2 teaspoon garlic granules
1/4 teaspoon ground black pepper
1/2 teaspoon salt
675g skinless, boneless chicken meat - cut into 12 pieces
2 rashers bacon, diced
60ml cold water
1 teaspoon cornflour
125ml dry Marsala wine
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Method Prep:10min › Cook:50min › Extra time:1hr › Ready in:2hr
Melt 1 tablespoons of the butter in a medium frying pan. Saute mushrooms until soft, remove from pan and place in a small, covered bowl.
Mix flour, garlic granules, salt and pepper in a shallow dish or bowl. Dredge chicken in flour mixture. Place bacon in same pan and cook over low heat until cooked but not crisp. Add 2 tablespoons butter to pan and saute coated chicken over medium heat for 2 minutes each side, adding remaining butter as needed to prevent burning.
Place chicken on a dish, cover and keep warm. In a medium bowl, slowly add water to cornflour and mix together, then mix in wine. Pour liquid mixture into pan, together with reserved mushrooms. Heat until mixture begins to boil and thickens, then pour over warm chicken and serve.