30 Minute Chicken Marsala
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What you'll need
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Season the chicken on both sides with salt and pepper.
Place the flour in a shallow bowl and dredge the chicken in it. Shake off the excess.
Heat olive oil in a large skillet and brown chicken. Set aside.
Lower the heat to medium and add the bacon to the pan, saute for a couple minutes to render out some of the fat.
Add the mushrooms to the pan. Saute until brown and liquid has evaporated. Season with salt and pepper.
Add Marsala to the pan and boil for about 30 seconds, then add the chicken stock and let it reduce slightly, for about a minute.
Stir in the butter and return the chicken to the pan. Season with salt and pepper, to taste and sprinkle with chopped parsley. Enjoy!
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