Chicken Marsala. Sometime I feel really good at cooking

 

This might have been one of the best things I’ve ever made. Seriously, after I served it and we were eating, I wouldn’t shut up about how good it was. Well really Emeril is and I just copied him.

After my new found love for mushrooms, I had been wanting to try making chicken marsala pretty badly. The process started with me aimlessly trying to find marsala wine in the liquor section of whole foods. After some searching, I successfully found it without asking for help, which probably just left me looking more lost and helpless then if I had just immediately got assistance.

This recipe is super easy and so well seasoned. Maybe too well seasoned, but I like it. It calls for some of Emeril’s essence, basically a mixture of spices he concocted and trademarked as his own. This stuff is good though. The recipe calls for you to make way too much. So I have leftovers, which surely won’t be to waste.

Here is the recipe:

Chicken Marsala

Ingredients:

- 1/2 cup all-purpose flour
- 1 tablespoon Essence, recipe follows
- 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

 

Directions:
1. First create the Essence by combining all ingredients. It makes about 2/3 cup and you won’t use all of it.

2. In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly.

3. Dip the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
4. Heat the oil in a large skillet over medium-high heat until very hot but not smoking.

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

6. Transfer to a plate and set aside.

7. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms.

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

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

10. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly.

11. 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.

12. Garnish with chopped chives and serve immediately.

For the real deal recipe, look here.