Saturday, February 21, 2015
This recipe was inspired by Emeril Lagasse's recipe. I add a lot more mushrooms and butter! :)
1 Tbsp. Emeril's Essence
3 boneless skinless chicken breasts, pounded VERY thin (remove tenderloins)
1 Tbsp. olive oil
6 Tbsp. butter
5-6 cups sliced mushrooms -- I used a combination of baby portabellas, oyster and shiitake
1 cup sweet Marsala wine
1 cup homemade chicken broth
Salt and pepper to taste
Chopped chives (for garnish)
(Optional: Add 2 Tbsp dry sherry when you add the Marsala wine)
In a small pie pan, combine the flour and Emeril's Essence. Heat oil in a large 10-12 inch skillet with tall sides then add 1 Tbsp. butter. While oil is heating, dredge the chicken breasts in the flour mixture, making sure to cover all the chicken in flour. Shake off excess flour. When butter is melted, add the chicken breasts to the skillet (over medium-high heat) and cook chicken on one side until golden brown. Salt and pepper each side of the chicken. Flip and cook until the other side is golden brown (and crusty). You may need to add a little more olive oil to the pan. This will take about 5 minutes total. Remove chicken (it won't be cooked through) onto a warm plate and keep warm.
Add 2 Tbsp. butter to the pan (if there is burned flour in the pan, wipe it out first). When butter is melted, add half the mushrooms and lightly salt them, stirring them until mushrooms are golden brown and liquid that comes from the mushrooms is evaporated. Remove mushrooms to a bowl or plate. Add 2 more tablespoons of butter to the pan and cook the other half of the mushrooms, repeating the process. Remember not to crowd the mushrooms (Julia Child's motto) as they will cook faster and fry rather than steam.
Remove mushrooms from the pan and add the Marsala wine (and dry sherry, if using), scraping up any bits of browned mushrooms from the bottom of the pan. Continue simmering wine until reduced by about half. Add the chicken broth and add the chicken breasts back into the pan. Place the mushrooms on top of the chicken breasts, keeping them from the liquid if possible. Lower heat and continue to cook chicken until completely done and liquid is slightly thickened. Swirl one tablespoon of butter on top, just before serving and season with salt and pepper to taste.
Serve chicken over mashed potatoes (or pasta), with mushrooms atop and gravy ladled over the chicken and potatoes. Garnish with chopped chives. Delicious with a side of green vegetables and a salad.