Emeril's Chicken Marsala

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Emeril's Chicken Marsala

Recipe Information
Source: Karen "Sissy" Wommack Serves/Makes:4 servings Ingredients 1/2 cup (125 ml) all purpose flour 1 tbsp (15 ml). Essence,(recipe included) 2 (6 oz (168 grm). to 8 oz (224 grm).) boneless, skinless chicken breast, cut in halves and pounded thin 1 tbsp (15 ml). olive oil 4 tbsp (60 ml). butter (divided) 3 cups (700 ml) sliced mushrooms 3/4 cup (175 ml) dry Marsala Wine 1 cup (225 ml) chicken stock salt and pepper to taste chopped green onions/chives (for garnish) RECIPE FOR THE ESSENCE (EMERIL'S CREOLE SEASONING): 2-1/2 tbsp (35 ml). paprika 2 tbsp (30 ml). salt 2 tbsp (30 ml). garlic powder 1 tbsp (15 ml). black pepper 1 tbsp (15 ml). onion powder 1 tbsp (15 ml) cayenne pepper 1 tbsp (15 ml). dried leaf oregano 1 tbsp (15 ml). dried thyme Preparation To make "Essence": Combine all the ingredients thoroughly and store in an airtight jar or container (or better yet, just buy a jar in the spice section of the grocery store "Emeril's Creole Seasoning). For chicken: In a bowl, mix the flour and the Essence and combine thoroughly. Dredge the chicken breast in the flour and Essence mixture, shake off the excess, and set aside. Heat the olive oil in a large skillet (I use an electric skillet and cooking the temperature of 360 degrees-medium high.) Add one tbsp of the butter and then the chicken. Brown the chicken on both sides, until done (this depends on how thin the pieces are). Take the chicken out and sit aside. Now to the skillet add another tbsp of butter and then add the mushrooms. Cook, stirring frequently, until the 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 about 340 degrees (175 C.) to 350 degrees (175 C.) (medium) and return the chicken breast to the pan. Continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tbsp (30 ml) of butter. Add salt and pepper, to taste. I serve this over egg noodles, but would be great over rice, mashed potatoes, or any kind of pasta. Then sprinkle the onions/chives over the top and serve. Comments Now anyone that knows how I cook, I always tweek things, so on the Essence, I use 2 tbsp. and I use 2 tbsp of the olive oil and about 6 tbsp of the butter and I use 2 cups of the chicken stock, and 1 1/2 cup of the Marsala Wine. The reason for this, is because I like a lot of the sauce, and his recipe is a little skimpy on the sauce. I also, cook my noodles or pasta and add it to the mixture at the end, but that is up to you. Also, when I am adding the First Butter, I add a little more of the Flour/Essence mixture to that to help thicken it, and I sprinkle some more of the Essence over the chicken when I am cooking it. Note: I have used pork tenderloin to make this, instead of chicken, also very very good. The first time I ate this, my friend Jay Siener cooked it for a bunch of us, and I was so impressed, it was soooo good. Now I cook it alot. So thanks to Jay for this great food he introduced to me. Enjoy!!

Recipe Information

Source:: Karen "Sissy" Wommack

Serves/Makes:4 servings

Ingredients

1/2 cup (125 ml) all purpose flour
1 tbsp (15 ml). Essence,(recipe included)
2 (6 oz (168 grm). to 8 oz (224 grm).) boneless, skinless chicken breast, cut in halves and pounded thin
1 tbsp (15 ml). olive oil
4 tbsp (60 ml). butter (divided)
3 cups (700 ml) sliced mushrooms
3/4 cup (175 ml) dry Marsala Wine
1 cup (225 ml) chicken stock
salt and pepper to taste
chopped green onions/chives (for garnish)
RECIPE FOR THE ESSENCE (EMERIL'S CREOLE SEASONING):
2-1/2 tbsp (35 ml). paprika
2 tbsp (30 ml). salt
2 tbsp (30 ml). garlic powder
1 tbsp (15 ml). black pepper
1 tbsp (15 ml). onion powder
1 tbsp (15 ml) cayenne pepper
1 tbsp (15 ml). dried leaf oregano
1 tbsp (15 ml). dried thyme

Preparation

To make "Essence":
Combine all the ingredients thoroughly and store in an airtight jar or container (or better yet, just buy a jar in the spice section of the grocery store "Emeril's Creole Seasoning).
For chicken:
In a bowl, mix the flour and the Essence and combine thoroughly.
Dredge the chicken breast in the flour and Essence mixture, shake off the excess, and set aside.
Heat the olive oil in a large skillet (I use an electric skillet and cooking the temperature of 360 degrees-medium high.)
Add one tbsp of the butter and then the chicken. Brown the chicken on both sides, until done (this depends on how thin the pieces are).
Take the chicken out and sit aside.
Now to the skillet add another tbsp of butter and then add the mushrooms.
Cook, stirring frequently, until the 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 about 340 degrees (175 C.) to 350 degrees (175 C.) (medium) and return the chicken breast to the pan.
Continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes.
Swirl in the remaining 2 tbsp (30 ml) of butter.
Add salt and pepper, to taste.
I serve this over egg noodles, but would be great over rice, mashed potatoes, or any kind of pasta.
Then sprinkle the onions/chives over the top and serve.

Comments

Now anyone that knows how I cook, I always tweek things, so on the Essence, I use 2 tbsp. and I use 2 tbsp of the olive oil and about 6 tbsp of the butter and I use 2 cups of the chicken stock, and 1 1/2 cup of the Marsala Wine. The reason for this, is because I like a lot of the sauce, and his recipe is a little skimpy on the sauce. I also, cook my noodles or pasta and add it to the mixture at the end, but that is up to you.

Also, when I am adding the First Butter, I add a little more of the Flour/Essence mixture to that to help thicken it, and I sprinkle some more of the Essence over the chicken when I am cooking it.

Note: I have used pork tenderloin to make this, instead of chicken, also very very good.

The first time I ate this, my friend Jay Siener cooked it for a bunch of us, and I was so impressed, it was soooo good. Now I cook it alot. So thanks to Jay for this great food he introduced to me.

Enjoy!!