My first experience years ago with chicken marsala was not positive. I don’t remember it well, but maybe I was in the “tastes change” phase and couldn’t stomach the cooked mushrooms and syrupy sauce, or maybe it was because the restaurant didn’t make it properly, and it sat under a heat lamp for hours. I’m not quite sure exactly why I didn’t like marsala at the time, but up until last week, I had never had it like this.
This incredible recipe came from Ali of Gimme Some Oven, an adorable girl from Missouri who takes drool-worthy photos and is always inspiring me with new recipes. She adapted this recipe from Cooks Illustrated and spoke so highly of it that I had to give it a try, and boy am I glad I did!
The ingredients are as basic and inexpensive as they come, from the crispy bacon to the tender mushrooms and fresh parsley, but together, they guarantee a flavor that is absolutely incomparable. Once you create a smooth, rich sauce from the butter, Marsala wine, and all that irresistible flavor from the cooked bacon, you pour it over the tender pan-roasted chicken breast, lay it on a bed of warm pasta, pour yourself a glass of wine, and dig in.I’m officially a marsala lover now, and with this dish I know you will be, too!
Yield: Serves 2-4