So Today I made Chicken Marsala! I love this dish, it's a dish that I would get at Olive Garden(stuffed), and the Cheesecake Factory. The Cheesecake Factory also had Chicken Madeira... I Love them both!! Soo this is how it came out:
The aroma from this dish was superb!!! Some people eat this with pasta but I enjoy and love it with mash potatoes!
Here is the recipe I found on Foodnetwork.com:
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
Directions
1. In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly.
2. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
3. Heat the oil in a large skillet over medium-high heat until very hot but not smoking.
4. 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.
5. 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.
6. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan.
7. When the wine has reduced by half, add the chicken stock(broth) and cook for 3 minutes, or until the sauce has thickened slightly.
8. 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.
9. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste.
10. Garnish with chopped chives and serve immediately.
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
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
*INFORMATION*:
1. I used 1/2 cup of chicken stock... 1cup takes away the flavor from the Marsala sauce.
2. I did not use the creole seasoning... I seasoned the flour with my own seasonings!
Very Good!!
