Chicken Marsala

4 skinless, boneless chicken breast (about 1-1/2 lb, I only needed 3)

flour for dredging

kosher salt and pepper

1/4 c. extra-virgin olive oil

3 strips of bacon

8 oz. of Cremini mushrooms

1/2 c. Marsala wine

1/2 c. chicken stock

2 T. unsalted butter

1/4 c. chopped fresh parsley

Place one chicken breast in a large ziplock bag. Pound with a wooden mallet until meat is 1/4 inch thick. Repeat with the rest of the chicken. Cut in serving portions.

Heat oil in a heavy bottom skillet.

Season flour in a flat dish with salt and pepper. Dredge both sides of a chicken cutlet, shake off the extra. Slide into the hot oil. Brown on both sides, about 5 minutes per side. Do not crowd the pan. Do in batches if necessary.

Reserve browned chicken on a platter.

Lower the heat and add the sliced bacon. Cook until the fat begins to render out.

Add the mushrooms. Saute until all liquid evaporates. Remove bacon when it is crisp and brown.

Add the Marsala Wine and cook for 1-2 minutes to cook off the alcohol.

Add the chicken stock and cook until reduced by half.

Add the butter and melt.

Place the cutlets back into the sauce until the chicken is heated through.