This single-skillet chicken and mushroom dish is packed with flavor from sweet marsala wine, smoky bacon, and mascarpone cheese.
Happy Valentine’s Day!
Whether you love the romance of the holiday or think it’s over-commercialized and silly, I hope you’re having a great day.
My Duck Breast with Cherry Sauce and Duck Fat Fried Potatoes recipe has been getting a lot of traffic this week. I’m guessing that means some of you are planning to make it for Valentine’s Day. That was my very first blog post, and one I spent a long time perfecting.
A couple weeks ago we had my aunt and uncle and cousin and my cousin’s fiancé over for dinner and I made that duck recipe. Since there were six of us, I made the potatoes in a sheet pan in the oven rather than on the stove, so I could manage cooking six duck breasts on the stove. The potatoes still came out very crispy. That duck is so good! We need to invite more people so I have an excuse to make it again.
In the meantime, if you’re looking for a special recipe to make tonight, look no further. This bacon chicken marsala uses common ingredients you may already have and is fairly quick and easy to make. If you’re shopping for ingredients today, pick up some strawberries and chocolate and serve Chocolate Covered Strawberries for dessert.
Here are the main ingredients. Those are chicken breasts I pounded thin, bacon, minced garlic, marsala wine, mascarpone cheese, and cremini (aka baby portabella) mushrooms. Use any kind of mushrooms you like. I used a whole pound of mushrooms for this four-servings recipe, which is more than most recipes call for. But the mushrooms are so delicious the way they soak up the sweet sauce. Trust me, you’ll want more mushrooms.
Start off by cooking the bacon.
Then cook the chicken. (I had one more piece of chicken, I had to do it in two batches.)
Next cook the mushrooms and make the sauce.
Add the chicken and bacon back to the skillet and heat through.
Serve over pasta, rice, mashed potatoes, or a vegetable mash. We ate ours with whole wheat thin spaghetti and salad on the side.
Don’t worry about how you’re going to use up that bottle of marsala wine. Once you see how easy and delicious this recipe is, you’re going to want to make it over and over again.