Sometimes you need one of those recipes that you can use on a regular basis, knowing it is easy to make and always delicious when served. That would be Emeril Lagasse's Chicken Marsala. This is a family staple for us. When you have a package of boneless chicken breasts and you don't have a clue of what to do with them, pull this recipe out. The time it takes you to boil water and cook either egg noodles or rice, this dish is ready to serve.
My suggestion is to make the Emeril's Essence ahead of time and place it in an air-tight container. That way, it's always ready to go. There are a few basic ingredients, which are probably sitting in your cabinets, and before you know it, dinner is served.
The chicken always comes out tender and the sauce is a wonderful topping for the chicken as well as the noodles. My kids love it and sadly, no left-overs for lunch.
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.
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. 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. 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 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.
Emeril's Essence: Creole Seasoning
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup