Chicken Marsala

By KBJR News 1

September 27, 2011 Updated Sep 27, 2011 at 7:17 AM CST

Chicken Marsala

1-2 Tbs. Olive Oil
4 Slices Bacon, cut into 1/4" pieces
1 lb. Boneless, skinless chicken breasts (four breasts)
1/4 c. Flour
1/4 c. Green onions, finely chopped
1 c. Fresh mushrooms, thinly sliced
1 c. Chicken broth
1/2 c. Dry marsala wine
1 Tbs. Light brown sugar
2-4 Tbs. Cream
2 Tbls. Fresh parsley, chopped
3/4 Lb. Linguine noodles
1-2 Tbls. Butter
Salt and pepper to taste

Pound chicken breast between waxed paper. Pat chicken dry. Season with salt and pepper. Dredge chicken in flour and set aside. Lightly coat a large skillet with olive oil and set over medium-high heat. Add bacon and cook until just crisp. Remove bacon from pan with a slotted spoon. Brown chicken in the remaining bacon fat and remove. Pour off excess fat, leaving about 2 tablespoons in the skillet. With pan now over medium heat, saute onions and mushrooms just a few minutes, scraping up the browned bits from the bottom of the pan. Add marsala and brown sugar. Cook, stirring constantly, until the wine is almost evaporated. Add chicken broth and bring to a boil. Reduce. Return the chicken to skillet and simmer about 15 minutes, turning chicken once. Place al dente, buttered pasta on a platter. Remove chicken from the skillet and place on top of noodles. Add cream to the skillet and bring mixture to a boil, cooking until thickened. Pour this sauce over the chicken and noodles. Sprinkle with Parmesan and parsley.