Chicken Marsala

I plan to pick up some Marsala wine so I can make this a regular staple in our house.  Wonder how I will disguise the mushrooms so that Chris doesn't notice them.  LOL

1/4 C. butter, divided
2 C. sliced fresh mushrooms
1/4 C. all purpose flour
1/2 tsp. garlic powder
1/4 tsp. ground black pepper
1/2 tsp. salt
1 1/2 lbs. boneless skinless chicken meat, cut into 12 slices
2 slices bacon, diced
1/4 C. cold water
1 tsp. cornstarch
1/2 C. dry Marsala wine

Melt 1 tbsp. butter in a medium skillet.  Saute mushrooms until soft, remove from skillet and place in a small, covered bowl.

Mix flour, garlic powder, salt and pepper in a shallow dish or bowl.  Dredge chicken in flour mixture.  Place bacon in the same skillet and cook over low heat until cooked but not crisp.  Add 2 tbsp. butter to skillet and saute coated chicken over medium heat for 2 minutes each side, adding remaining butter as needed to prevent burning.

Place chicken on a dish, cover and keep warm.  In a medium bowl, slowly add water to cornstarch and mix together, then mix in wine.  Pour liquid mixture into skillet, together with reserved mushrooms.  Heat until mixture begins to boil and thickens.  Then pour over warm chicken and serve.