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Categories:
flour salt chicken breasts extra-virgin olive oil butter mushrooms Marsala chicken broth salt parsley
Viewed: 34 - Published at: 3 years agoIngredients
- 12 cup all-purpose flour
- 1 tablespoon seasoning salt (Emeril's "Essence")
- 2 boneless skinless chicken breasts, 6 to 8 ounce each
- 1 tablespoon extra virgin olive oil
- 4 tablespoons butter
- 2 cups sliced mushrooms
- 34 cup marsala
- 1 cup chicken broth
- salt & freshly ground black pepper (to taste)
- parsley, chopped (to taste)
Method
- 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 Parsley and serve immediately.
