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  • 1/2 cup all-purpose flour.
  • 1 tablespoon Emeril Lagasse’s “Essence” seasoning.
  • 2 8 ounce boneless, skinless breasts of chicken, cut in halves, pounded thin.
  • 1 tablespoon olive oil.
  • 4 tablespoons unsalted butter.
  • 3 cups sliced mushrooms.
  • 3/4 cup Marsala wine.
  • 1 cup chicken stock.
  • Salt & pepper to taste.
  • Chopped chives for garnish.


  • Combine flour and Essence in a shallow bowl, mix thoroughly.
  • Dredge chicken breast halves in seasoned flour mixture.
  • Shake to remove any excess flour.
  • Heat oil in large skillet over medium high heat until oil is very hot (not smoking).
  • Add 1 tablespoon butter.
  • Cook chicken breasts until golden brown on both sides (about 3 minutes per side).
  • Transfer breasts to a plate, set aside.
  • Add 1 tablespoon of butter to the pan and add the mushrooms.
  • Cook, stirring frequently until mushrooms are golden brown around the edges.
  • Add the Marsala wine, bring to boil.
  • Scrape to remove any browned bits from pan.
  • Once wine has reduced by half, add chicken stock, cook for 3 minutes until sauce has thickened somewhat.
  • Lower heat to medium, return chicken breasts to pan.
  • Cook until chicken breasts are cooked through and sauce has thickened (5-6 minutes).
  • Swirl in remaining 2 tablespoons butter, add sea salt and pepper to taste.
  • Garnish with fresh chopped chives, serve immediately.