Recipe courtesy of Emeril Lagasse
Chicken Marsala
Ingredients
.,, 1/2 cup all-purpose flour
.,, 1 tablespoon Essence, recipe follows
Total Time:
30mln
Prep: 10 min
Cook: 20 min
Yield:
4 servings
Level:
Easy
.,, 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 mushrooms ( cremini, oyster, shiitake)
.,, 3/4 cup Marsala
.,, 1 cup chicken stock
.,, Salt and freshly ground black pepper
.,, Chopped chives, for garnish
Essence (Emeril’s Creole Seasoning):
.,, 2 1/2 tablespoons paprika
.,, 2 tablespoons salt
.,, 2 tablespoons garlic powder
.,, 1 tablespoon black pepper
.,, 1 tablespoon onion powder
.,, 1 tablespoon cayenne pepper
.,, 1 tablespoon dried leaf oregano
.,, 1 tablespoon dried thyme
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Directions
In a shallow bowl or plate combine the flour and Essence and stir to
combine thoroughly. Quickly dredge the chicken breast halves in the
seasoned flour mixture, shaking to remove any excess flour.
Heat the oil in a large skillet over medium-high heat until very hot but
not smoking. Add 1 tablespoon of the butter and cook the chicken
breasts until golden brown on both sides, about 3 minutes per side.
Transfer to a plate and set aside. Add 1 tablespoon of the 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 the bottom of the pan. When the wine
has reduced by half, add the chicken stock and cook for 3 minutes, or
until the sauce has thickened slightly. 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 to 6
minutes. Swirl in the remaining 2 tablespoons of butter, add salt and
pepper, to taste. Garnish with chopped chives and serve immediately.
Essence (Emeril’s Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or
container.
Yield: about 2/3 cup
Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie
Tirsch. Published by William and Morrow, 1993.
Recipe courtesy of Emeril Lagasse, 2003
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