Beer makes batters better, meat more tender, and sauces more flavorful.
Creamy Chicken Marsala With Canadian Bacon
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- #42405
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 ounces Canadian bacon, cut into a 1/4-inch dice
1/4 cup flour, for dredging
4 thin cutlets boneless, skinless chicken breast
salt and pepper, to taste
1 tablespoon olive oil
1/2 cup marsala wine
1/4 cup evaporated skim milk
1 teaspoon minced parsley
directions
Heat a heavy non-stick skillet over medium-high; add Canadian bacon and cook until lightly browned. Remove from pan and set aside. Add olive oil to pan and keep hot.
Sprinkle chicken cutlets lightly with salt and amply with freshly ground black pepper. Put the flour on a plate and dredge each cutlet through the flour on both sides. Shake off excess flour and place in hot pan. Do the same with as many cutlets as will fit in the pan without touching.
Saute the cutlets, turning once, until browned on both sides; if thin, they should cook through very quickly. Transfer the cooked cutlets to a plate and continue sauteing the rest. Transfer these to the plate as well.
With the pan over medium-high heat, add the Marsala and scrape up any browned bits from the bottom of the pan. Cook until the Marsala is reduced by about a quarter. Stir in the evaporated skim milk and boil until thickened. Return the chicken and Canadian bacon to the pan and turn the cutlets to coat. Let them reheat about 30 seconds and then place on serving dish with sauce over; sprinkle with parsley.
added by
000Goodcook
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 2, 2006
Very delicious! I thought the instructions were a bit lacking. I've never made any type of Chicken Marsala so wasn't sure what to do with the cutlet preparation. Nonetheless, the prep was actually quite simple and my husband loved the results.