Chicken Marsala By Emeril

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This is the tastiest chicken marsala receipe i have ever had. It is by emeril lagasse. It has a bit of a kick to it too!!

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Steps

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In a shallow bowl or plate combine the flour and 1 t.

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Of the essence and stir to combine thoroughly.

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Quickly dredge the chicken breast halves in the seasoned flour mixture , shaking to remove excess.

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Heat the oil in a large skillet over med-high heat until hot.

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Add 1 tablespoon of butter and cook the chicken breasts until golden brown on both sides about 3 min per side.

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Transfer to a plate and set aside.

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Add 1 t.

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Of the remaining butter to the pan and add the mushrooms.

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Cook , stirring frequently , until mushrooms are golden brown around the edges and have given off their liquid.

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Add the marsala wine and bring to a boil , scraping to remove any browned bits from the bottom of the pan.

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When the wine has reduced by half add the chicken stock and cook for 3 minute or until sauce has thickened.

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Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened about 5-6 minute.

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Swirl in the remaini.

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Ingredients

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flour, boneless skinless chicken breasts, olive oil, butter, sliced mushrooms, marsala, chicken stock, salt & freshly ground black pepper, chives, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano leaves, thyme