Chicken
Marsala
1/2 cup all-purpose flour
1 tablespoon Essence
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
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 chives and serve
immediately.
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