CHICKEN MARSALA

By lindab

Ingredients

• MIX TOGETHER:
• 1/2 CUP FLOUR
• 1 TABLESPOON ESSENCE (RECIPE BELOW)
• 2 (6 TO 8 OUNCE) BONELESS, SKINLESS CHICKEN BREASTS, CUT IN HALVES AND POUNDED THIN
• 1 TABLESPOON OLIVE OIL
• 4 TABLESPOONS BUTTER
• 3 CUPS SLICED MSHROOMS
• 3/4 MARSALA WINE
• 1 CUP CHICKEN BROTH
• SALT AND PEPPER
• CHOPPED CHIVES
• EMEREL'S ESSENCE (CREOLE SEASONING)
• 1 AND 1/2 TABLESPOONS PAPRIKA
• 2 TABLESPOONS SALT
• 2 TABLESPOONS GARLIC POWDER
• 1 TABLESPOON PEPPER
• 1 TABLESPOON ONION POWDER
• 1 TABLESPOON CAYENNE PEPPER

Details

Servings 6

Preparation

Step 1

1. IN A SHALLOW BOWL OR PLATE COMGINE THE FLOUR AND ESSENCE AND STIR TO COMBINE.

2. QUICKLY DREDGE THE CHICKEN BREAST HALVES IN THE SEASONED FLOUR MIXTURE, SHAKING TO REMOVE ANY EXCESS FLOUR.

3. HEAT THE OIL IN A LARGE SKILLET OVER MEDIIUM HIGH HEAT UNTIL VERY HOT BUT NOT SMOKING.

4. ADD 1 TABLESPOON BUTTER AND COOK THE CHICKEN BREAST UNTIL GOLDEN BROWN ON BOTH SIDES, ABOUT 3 MINUTES PER SIDE.

5. TRANSFER TO A PLATE AND SET ASIDE.

6. ADD 1 TABLESPOON OF THE REMAINING BUTTER TO THE PAN AND ADD THE MUSHROOMS.

7. COOK STIRRING FREQUENTLY MUSHROOMS ARE GOLDEN BROWN AROUND THE EDGES ABND GIVEN OFF THEIR LIQUID.

8. ADD THE MARSALA WINE AND BRING TO A BOIL, SCRAPING TO REMOVE ANDY BROWNED BITS FROM THE BOTTOM OF THE PAN.

9. WHEN THE WINE HAS REDUCED BY HALF, ADD THE CHICKEN BROTH AND COOK 3 MINUTES, OR UNTIL THE SAUCE HAS THCKENED A LITTLE.

10. LOWER THE HEAT TO MEDIUM AND RETURN TE CHICKEN BREASTS TO THE PAN AND CONTINUE TO COOK UNTIL THEY ARE COOKED THROUGH AND THE SAUCE HA THICKENED, ABOUT 5 TO 6 MINUTES.

11. SWIRL IN THE REMAINING 2 TABLESPOONS OF BUTTER, ADD SALT AND PEPPER

GARNISH WITH CHOPPED CHIVES AND SEVE IMMEDIATELY.