Chicken Marsala
Filed under
Poultry
Servings: 2
Recipe courtesy Emeril Lagasse. Uses Emeril's Essence Creole Seasoning (its own recipe).
Ingredients
- 1/2 cup Flour, all-purpose
- 1 tbsp Creole seasoning, Emeril's Essence
- 2 Chicken breast, boneless skinless, 6 to 8 ounces, halved and pounded thin
- 1 tbsp Olive oil
- 4 tbsp Butter, divided
- 3 cup Mushroom, sliced (cremini, oyster, shiitake)
- 3/4 cup Marsala wine
- 1 cup Chicken stock
- Salt
- Black pepper, freshly ground
- Chives, chopped, for garnish
Directions
- Combine the flour and Essence. Quickly dredge the chicken, shaking off the excess.
- Heat the oil in a large skillet over medium-high heat until very hot. Add 1 tablespoon butter and cook the chicken until golden, about 3 minutes per side. Set aside.
- Add another tablespoon of butter and the mushrooms and cook, stirring, until golden at the edges and their liquid is released.
- Add the Marsala, bring to a boil and scrape up the browned bits. When reduced by half, add the stock and cook 3 minutes, until slightly thickened.
- Lower to medium, return the chicken and cook until cooked through and the sauce thickens, 5 to 6 minutes. Swirl in the remaining 2 tablespoons butter, season, garnish with chives and serve immediately.