Chicken Marsala with Balsamic Fig

Late summer is one of my favorite times of the year for two main reasons: chanterelles and figs. This reimagination of an Italian classic utilizes both generously, but be aware that you can use pretty much whatever mushrooms you have on hand.

Ingredients:

• 1 lb chicken tenderloins, or chicken breasts pounded to about a half inch thick. 

• 2 slices bacon, diced 

• 4 tbsp flour, divided 

• 2tbsp neutral, high smoke-point cooking oil, like vegetable oil

• 1 ¼ cup mushrooms 

• 1 cup figs, cut into quarters 

• 3 cloves garlic, minced or pressed 

• 1 cup Marsala wine 

• 1 tbsp balsamic vinegar 

• ½ cup chicken stock or broth, as needed 

• Salt to taste 

1. Instructions

   1. Render bacon pieces in a sauté pan on medium heat. Once cooked, remove bacon, leaving grease. 

   2. Coat chicken cutlets with 3 tbsp flour, place in rendered bacon fat to cook on medium heat. Add additional cooking oil if necessary. Cook for 10-15 minutes, or until cooked through. 

   3. Separate ¼ cup of cut figs. Place on a lined baking sheet and drizzle with 1 tbsp balsamic vinegar. Cook in oven on 350 while recipe is completed, but no more than 15 minutes. 

   4. Once chicken cutlets are cooked through, remove to a separate plate, and drain excess oil from pan. 

   5. To the original pan, add mushrooms, remaining figs, the cooked bacon pieces, and minced garlic. Cook for 10 minutes, or until caramelized. 

   6. Add flour and stir, then add 1 cup of Marsala wine, stirring and scraping the bottom of the pan to release the browned bits. 

   7. As the wine evaporates, add the chicken cutlets back to the pan. Additionally, add chicken stock as needed to allow the sauce to continue to develop. Take this time to taste your sauce and salt as necessary. You’ll know you’ve added enough salt when the flavors start to really pop in your mouth. 

   8. Plate your chicken pieces first, then top with the sauce and caramelized mushrooms, figs, and bacon. Remove the figs from earlier out of the oven, and use them to top the Marsala (the extra balsamic roasted figs are not absolutely necessary, but add a fun pop of both flavor and color to the finished plate.) 

   9. Enjoy!

Tip: This recipe can be enjoyed alone, but is especially good served over a bed of mashed potatoes or with a side of pasta.