Chicken Marsala

I have no idea why, but I was always under the impression that chicken marsala would be a huge pain in the butt to make. I don't really know what kept me from making this recipe (or any chicken marsala recipe, frankly) for the first six years Will and I lived under the same roof. It wasn't until last week, when I was flipping through recipes on the Food Network website, that I decided to give Emeril's version a go. Needless to say, I was surprised at how ridiculously easy it was, not to mention incredibly delicious! It took me a long time to convince my husband to eat mushrooms, but now he really enjoys them and I get an enthusiastic response whenever I suggest a new recipe that calls for shiitake, cremini, portobello, etc. I knew this dish would be a winner, and I was told in no uncertain terms to make it again. Off to the liquor store I go to pick up another bottle of marsala wine!
Source: Food Network

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:

1. 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.

2. 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.

3. 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.

4. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan.

5. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly.

6. 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.