Chicken Marsala dish based on Emeril Lagasse's recipe.
Incorporate the Cajun seasoning into the flour
Tenderize the chicken breasts and slice them in half
Heat olive oil in shallow sauce pan on medium high heat until hot but not smoking
Melt 1 tablespoon butter in the pan and add the chicken breasts
Brown chicken breasts on each side (about 3 minutes per side)
Remove chicken breasts from the pan and set aside
Add 1 tablespoon butter, onions, and garlic to the pan
Cook until onions start to become translucent (about 1 minute)
Add mushrooms and cook until they brown and lose much of their liquid
Pour in the Marsala wine and cook until wine is reduced by half
Add chicken stock and cook until the sauce has thicken slightly (about 3 minutes)
Lower heat to medium, add the last tablespoon of butter, and add the chicken breasts back to the pan
Cook chicken breasts for about 5 minutes, flipping occasionally
Season with salt and pepper
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