Ingredients
- ¼ cup butter beans-canned, divided
- 2 cups fresh mushrooms, sliced
- ¼ cup flour
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
- 1 ½ pounds skinless, boneless chicken meat, cut into 12 pieces
- 2 slices bacon, diced
- ¼ cup cold water
- 1 teaspoon cornstarch
- ½ cup dry Marsala wine
Directions
Melt one T butter in a skillet. Saute mushrooms until soft, remove from skillet and place in a covered bowl. Mix flour, garlic powder, salt and pepper in a shallow dish. Dredge chicken in mixture. Place bacon in same skillet and cook over low heat until cooked but not crisp. Add 2 T butter to skillet and saute coated chicken over medium heat for 2 minutes each side, add remaining butter if needed. Place chicken in a covered dish. Mix together cornstarch and water until blended and add wine. Pour liquid into skillet together with the mushrooms. Heat until mixture begins to boil and thickens, then pour warm chicken and serve. |