Ingredients: |
Ingredients: 1/2 cup all purpose flour
1 Tablespoon Essence (Emeril's found in the spice section)
2 large boneless, skinless chicken breasts, cut in halves and pounded thin(or you can use the thin chicken breast fillets)
1 Tablespoon olive oil
4 Tablespoons butter
3 cups sliced mushrooms (cremini)
3/4 cup Marsala cooking wine
1 cup chicken stock
salt and freshly ground black pepper
Chopped chives for garnish
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Directions: |
Directions:In a shallow bowl or plate, combine flour and Essence and stir to combine. Quickly dredge chicken breast halves in seasoned flour mixture, shaking to remove any excess flour. Heat oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 Tablespoon of butter and cook the chicken breast until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 Tablespoon of remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from bottom of pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until sauce has thickened slightly. Lower the heat and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 Tablespoons of butter, add salt and pepper to taste. Garnish with chopped chives and serve immediately. Serves 4. |
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