2 pounds boneless, skinnless chicken breast halves
1 cup marsala wine
1/2 cup heavy cream
1/2 frozen peas, thawed until cold running water and drained
4 slices thick bacon
2 tablespoons fresh parsely
Instructions
Tenderize chicken to about 1/4 inch. Whisk together flour, salt, and pepper on a plate for dredging. Heat oil over saucepan on medium heat. Dredge chicken in flour mixture. Sauté both sides about two minutes each. Transfer to serving dish
Add marsala wine to pan. cook about two minutes, until wine has thickened. Add cream and simmer over medium heat. Return chicken to pan and coat with sauce. Then add bacon and peas to heat thoroughly. Serve.
Originally Submitted
12/18/2013
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