Chicken Marsala

I had a bunch of marsala wine left over after making this. What better way to use it up than chicken marsala? I chose a recipe that used the most marsala I could find. Somehow, it did not yield much sauce. Most of it was absorbed by the mushrooms, which gave them a fantastic marsala flavor. In hindsight, I would probaby make 1 1/2 of the sauce.


Chicken Marsala
Adapted from an Emeril Lagasse recipe
As seen on foodnetwork.com

½ c flour
1 Tbs creole seasoning
2 boneless, skinless chicken breasets, cut in halves and pounded thin
1 Tbs olive oil
3 Tbs butter
3 c sliced mushrooms
1 c Marsala wine
1 c chicken stock

In a shallow bowl or plate combine the flour and creole seasoning 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 1 tablespoon of butter, add salt and pepper to taste.