Creamy Chicken Marsala
To roll your chicken in:
1 cup flour
2 tbsp Emeril's Essence
2.5 lb chicken breasts, trimmed and butterflied
2 tbsp olive oil
8 tbsp butter or margarine (I use the real thing)
2 packages mushrooms, washed and sliced
2 cups Marsala cooking wine
2 cups chicken broth
8 to 16 ounces heavy cream (if you want to have regular Marsala sauce, leave this off)
Salt and pepper to taste
Mix your seasoning and flour to created a seasoned flour. Roll your chicken in the flour, shaking off excess.
Heat olive oil over a medium high heat (not until smoking). Add 4 tbsp butter and pan fry your breasts about three minutes per side until a nice golden brown. Transfer to a plate as they finish, and set aside (not where your dog can reach them). There should still be plenty of oil/butter mixture to saute your mushrooms. Stir frequently until they darken and give off liquid.
At this point, add your wine, assuming you didn't drink it absentmindedly because you have a teenager living in your home whose hormones are going crazy, and at this point any alcohol sounds good. Bring mixture to a boil, making sure any drippings are part of the sauce and not still stuck to the bottom of your pan. When your wine has reduced by about half-ish, add the chicken broth and cook for three or four minutes (I usually throw my bouillon cubes in with the wine, and just add water once the wine has reduced) until it thickens slightly. Lower your heat to medium and return your chicken breasts to the pan. Continue to cook until the chicken is cooked through and your sauce has thickened, which should take at least five to six minutes, though it can take a little longer with thicker chicken breasts, so just take care, and when in doubt, pull a breast and test the center of the thickest spot.
If you made your sauce without the cream, you may prefer to serve it with pasta, but I think the cream sauce goes better with mashed potatoes, myself. Enjoy! And, as always, if you have any questions or suggestions for improvement, let me know!