1/2 cup all-purpose flour
1 tablespoon Emeril's Essence
2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
1 tablespoon olive oil
5 tablespoons butter
3-4 cups sliced mushrooms (cremini, oyster, shiitake)
1 cup Sweet Marsala Wine
1 cup chicken stock
Salt and freshly ground black pepper
Chopped chives, for garnish
(optional: add 2 Tbsp. dry sherry when you add the Marsala)
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.
Add the Marsala wine (and dry sherry) 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.