Chicken Marsala with Bacon Garlic Haricots Vert
2 boneless, skinless breasts, flattened to about 1/4-1/2 inch
3 thin slices prosciutto, ripped into pieces
6 oz Bella mushrooms, sliced
1/4 cup Marsala wine
1/4 cup chicken stock
Add oil and butter to a pan, about 1 TBSP of each over medium heat. Flatten chicken and season with S&P, then dredging in flour. Once the pan is hot add the chicken and turn up to medium high. Cook until done, flipping when necessary, about 15 minutes depending on thickness. Continue to add butter while cooking when the pan looks dry to really get that golden crisp. Plate the chicken and turn heat down to medium, adding the prosciutto to the pan, sauté about a minute, then adding the mushrooms, seasoning with S&P and sautéing until shrunken. Add the wine and bring the heat up to medium high and slightly boil about one minute. Add the stock and a SPRINKLE of flour to thicken if desired, bring to a very quick boil if you do and stir to break down the flour. Plate the chicken (honestly this sauce comes together so fast just microwave it) and cover with the mushrooms, prosciutto and sauce, garnishing with flat leaf if desired.
Bacon Garlic Haricots Vert
1/2 lb green beans
2-3 slices bacon, ripped into pieces
1 TBSP butter
1 TBSP minced garlic
Using a non stick pan add all ingredients and stir to distribute garlic well, also making sure the bacon pieces separate well. Cover for about 5 minutes over medium low heat, and uncover and let sauté about another 20 minutes, or until bacon begins to crisp and beans are softened.
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