Emeril's Chicken Marsala - Chicken Marsala

• 1/2 cup (125 ml) all purpose flour
• 1 tbsp (15 ml). Essence,(recipe included)
• 2 (6 oz (168 grm). to 8 oz (224 grm).) boneless, skinless chicken breast, cut in halves and pounded thin
• 1 tbsp (15 ml). olive oil
• 4 tbsp (60 ml). butter (divided)
• 3 cups (700 ml) sliced mushrooms
• 3/4 cup (175 ml) dry Marsala Wine
• 1 cup (225 ml) chicken stock
• salt and pepper to taste
• chopped green onions/chives (for garnish)
• 2-1/2 tbsp (35 ml). paprika
• 2 tbsp (30 ml). salt
• 2 tbsp (30 ml). garlic powder
• 1 tbsp (15 ml). black pepper
• 1 tbsp (15 ml). onion powder
• 1 tbsp (15 ml) cayenne pepper
• 1 tbsp (15 ml). dried leaf oregano
• 1 tbsp (15 ml). dried thyme

1. Combine all the ingredients thoroughly and store in an airtight jar or container (or better yet, just buy a jar in the spice section of the grocery store "Emeril's Creole Seasoning).
2. In a bowl, mix the flour and the Essence and combine thoroughly.
3. Dredge the chicken breast in the flour and Essence mixture, shake off the excess, and set aside.
4. Heat the olive oil in a large skillet (I use an electric skillet and cooking the temperature of 360 degrees-medium high.)
5. Add one tbsp of the butter and then the chicken.
6. Brown the chicken on both sides, until done (this depends on how thin the pieces are).
7. Take the chicken out and sit aside.
8. Now to the skillet add another tbsp of butter and then add the mushrooms.
9. Cook, stirring frequently, until the mushrooms are golden brown around the edges and have given off their liquid.
10. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan.
11. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly.
12. Lower the heat to about 340 degrees (175 C.) to 350 degrees (175 C.) (medium) and return the chicken breast to the pan.
13. Continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes.
14. Swirl in the remaining 2 tbsp (30 ml) of butter.
15. Add salt and pepper, to taste.
16. I serve this over egg noodles, but would be great over rice, mashed potatoes, or any kind of pasta.
17. Then sprinkle the onions/chives over the top and serve.

flour, chicken breast, olive oil, butter, mushrooms, marsala wine, chicken, salt, green onions, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from online-cookbook.com/goto/cook/rpage/001C43 (may not work)