Chicken Marsala with Salad & Shallot White Wine Vinaigrette

This is certainly a lighter take on your typical Marsala you'd get at a restaurant - and it's relatively quick. I whipped up a homemade dressing to go with the salad - dressings are so easy to make and so much better for you than the ones you buy at the store. I use the 50 Salad Dressings booklet that came in one of my Food Network magazines from years ago and it's a staple in my cookbook arsenal. In fact it never really leaves the kitchen. ;-)

Another note to add: we do not like Prosciutto at all - tried a few different varieties and nope it's not our fave. So whenever a recipe calls for prosciutto, I used either deli sliced ham or bacon. I swapped in bacon (I mean why not!) for this meal and it was super tasty. But then again, when is bacon not tasty to anyone? Go easy on the salt for the sauce since you are already using bacon there will probably be enough saltiness - just taste as you go.

Chicken Marsala

Serves 2

Chicken Marsala with Bacon

ingredients

• 2 boneless, skinless chicken breasts pounded to 1/4" thickness (if you don't have a meat tenderizer tool, just use a rolling pin)

• 1/2 cup flour

• 1/2 Tbsp EVOO

• 2 slices bacon

• 4 oz cremini shrooms, quartered

• 1/2 cup Marsala wine

• 1/2 cup chicken broth

• 1/8 cup chopped fresh parsley

• Kosher Salt & Freshly Cracked Black Pepper

directions

1. Season the chicken with S&P. Dredge in flour and shake off any excess flour, set aside.

2. Heat EVOO in cast iron skillet over medium heat. Cook the chicken (1 at a time to avoid steaming) 3-4 minutes per side until golden brown. Set aside and keep warm. I tented the chicken with some tin foil and placed on back of my stove to keep them warm while I made the sauce.

3. Add bacon to skillet and fry until it's crisp on both sides, lowering the heat if they cook too fast. Remove and let drain on paper towel lined plate. Add shrooms and saute until well browned. Stir in the Marsala and broth, scraping the bottom of the skillet with a metal spatula. Cook until liquid is reduced to 1/4-1/2 cup. Taste and season with S&P, then add parsley. Pour sauce over chicken when ready to serve.

Shallot White Wine Vinaigrette

Makes 1 1/2 cups

Shallot White Wine Vinaigrette

ingredients

• 2 Tbsp White wine vinegar

• 1 shallots, minced

• 2 tsp dijon mustard

• 1/2 tsp each kosher salt & pepper

• 1/3-1/2 cup EVOO

directions

Combine all ingredients in a small jar and shake vigorously to combine.

Mixed Greens Salad with Blue Cheese

I like to make dressings a day or two ahead of time to let the flavors meld together. I also doubled the recipe here so I would have it on hand for salads during the work week. I also like to keep toasted bread cubes on hand in my freezer to make croutons when we have salads...

Croutons

 Simply toss some olive oil, Italian seasoning, garlic powder, S&P with the bread cubes until well coated (It's best to use your hands). Then spread out on a baking sheet and bake for 10 minutes until golden at 350º. You can also cook them in a nonstick skillet over medium heat, tossing until golden.

Enjoy!

This recipe was adapted from Food Network "50 Salad Dressings".