Ingredients: |
Ingredients: 1/2 cup all-purpose Flour
1 Tbsp. Essence (recipe follows)
2 (6-8 oz.) boneless, skinless Chicken Breasts, pounded thin
1 Tbsp. Olive Oil
4 Tbsp. Butter
3 cups Sliced Mushrooms, fresh (cremini, oyster, shitake)
3/4 cup Marsala Wine
1 cup Chicken Stock (2 boullion cubes dissolved in 1 cup of water)
Salt and Pepper to taste
chopped Chives for garnish
Essence Seasoning (from Emeril Lagasse):
Combine in grinder and store in air tight container (use little coffee grinder)
2 1/2 Tbsp. Paprika
1 Tbsp. Cayenne Pepper
1 Tbsp. dried Thyme
1 Tbsp. Onion Powder
2 Tbsp. Garlic Powder
1 Tbsp. dried Oregano
2 Tbsp. Salt
1 Tbsp. Pepper
Have everything ready before you begin!!!
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Directions: |
Directions:In a shallow bowl, combine flour and Essence. Put chicken breasts between two sheets of Cling Wrap and pound, with mallet, until thin. Quickly dredge the chicken in the seasoned flour, shaking to remove any excess flour. Heat oil in a large skillet over medium heat, until very hot but not smoking. Add one tablespoon of butter and chicken. Cook until golden brown on both sides, about three minutes on each side. Remove and set aside.
Add one tablespoon of butter and mushrooms to the pan. Cook until they are a golden brown on the edges and have given off their liquid. Add the Marsala Wine and bring to a boil. When the wine has reduced by half, add the chicken stock. Lower the heat to medium and return the chicken breasts to the pan. Continue to cook until the sauce has thickened, 5 - 6 minutes. Swirl in the remaining two tablespoons of butter. Add salt and pepper to taste.
One restaurant I had this in, served it over Bow Tie Macaroni. Very pretty or you could serve with rice. |
This recipe for Chicken Marsala is from