Chicken Marsala based on Emeril's

1/3 cup all purpose flour
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/8 to 1/4 teaspoon cayenne pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
4 pieces boneless skinless chicken breast, 4 ounces each
1 1/2 Tablespoons olive oil, divided
2 cups sliced fresh mushrooms
1/2 cup marsala wine
1 cup chicken broth

In a shallow plate or zip lock bag, place flour and seasonings; combine well.

Dredge the chicken breasts in the seasoned flour.

Heat 1 Tablespoon of oil in a large skillet until hot. Cook chicken breasts on both sides until golden brown, about three minutes on each side. Place chicken on a separate plate.

Add 1/2 Tablespoon oil olive to the pan. Add the sliced mushrooms and cook until the edges are golden and they've given up their liquid.

Add the marsala wine and bring to boil, stirring and scraping the browned bits off the bottom of the pan. When the wine is reduced by half, add the chicken broth and cook until it thickens slightly. Lower the heat to medium and return the chicken to the pan. Continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes.

Add salt and pepper if needed. Serves 4.





Number of Servings: 4

Recipe submitted by SparkPeople user GABADABA915.