Chicken Marsala
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Chicken Marsala

Chicken Marsala dish based on Emeril Lagasse's recipe.

Trey

Ingredients

3-serving
  1. 3 chicken breasts (about 500 grams total)
  2. 1/2 Cup flour
  3. 2 Tablespoons Cajun seasoning
  4. 1 Tablespoon olive oil
  5. 3 Tablespoons butter (separated into 3 equal parts)
  6. 1/2 yellow onion small
  7. 6 Cloves garlic
  8. 300 Grams mushrooms sliced (about 5 cups)
  9. 3/4 Cup Marsala wine
  10. 1 Cup chicken stock
  11. salt
  12. black pepper

Method

30 mins
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    Incorporate the Cajun seasoning into the flour

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    Tenderize the chicken breasts and slice them in half

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    Heat olive oil in shallow sauce pan on medium high heat until hot but not smoking

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    Melt 1 tablespoon butter in the pan and add the chicken breasts

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    Brown chicken breasts on each side (about 3 minutes per side)

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    Remove chicken breasts from the pan and set aside

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    Add 1 tablespoon butter, onions, and garlic to the pan

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    Cook until onions start to become translucent (about 1 minute)

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    Add mushrooms and cook until they brown and lose much of their liquid

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    Pour in the Marsala wine and cook until wine is reduced by half

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    Add chicken stock and cook until the sauce has thicken slightly (about 3 minutes)

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    Lower heat to medium, add the last tablespoon of butter, and add the chicken breasts back to the pan

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    Cook chicken breasts for about 5 minutes, flipping occasionally

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    Season with salt and pepper

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