#89

Chicken Marsala~ I have had it at restaurants before and my mom has bought the Macaroni Grill boxed dinner and fixed it while I was there...so as Jer and I were discussing meals for the week last weekend I decided to google search dinner ideas. I came across Chicken Marsala and decided it looked rather easy to make (which it was). I found it on some random site and when I actually went to make it, I couldn't find the exact recipe. So as I googled searched yet again (what I would do without google, I am not sure) I came across Emeril Lagasse's recipe. So I decided to use it. The bummer of a thing is, I thought I had a can of chicken broth, but I didn't, so I used water instead. The flavor was still great! I will use this recipe in the future, however, I will double or even triple the sauce mixture. I had this idea in my head, it would be very saucy and we could have it over noodles...much to my disappointment, it was not very saucy and we still had it over noodles :) Here is the recipe below, and I would highly recommend it!!! Pictures below recipe!!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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

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 aboil, 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 thesaucehas thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.