CHICKEN BREAST MARSALA RECIPES

Steps:

• Season the chicken with the salt and a few grinds of pepper. Spread the flour on a plate. Coat the chicken in the flour and set on another plate. Reserve the flour. 
• Heat a large skillet over medium-high heat. Add 2 tablespoons each butter and olive oil; let melt. Working in batches, cook the chicken until browned, 1 to 2 minutes per side. Remove to a clean plate. 
• Wipe the skillet clean with a paper towel and return to medium-high heat. Add another tablespoon each of butter and olive oil. When the butter melts, add the mushrooms and season with salt and pepper. Cook, stirring, 3 to 4 minutes. 
• Reduce the heat to medium. Add 1 more tablespoon olive oil, the shallots and sage and cook, stirring, 3 to 4 minutes. Sprinkle with 1 tablespoon of the reserved flour and toss to coat. Add the Marsala, bring to a simmer and cook until reduced by half, 1 to 2 minutes. Add the chicken broth; return to a simmer. Cook until slightly thickened, 2 to 3 minutes. 
• Add the chicken and half of the parsley to the skillet. Simmer until the chicken is cooked through, about 2 minutes. 
• Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente. Reserve ½ cup cooking water, then drain the spaghetti and transfer to a bowl. Add the remaining 3 tablespoons butter and 2 tablespoons olive oil and the remaining parsley; season with salt and pepper. Add ¼ cup of the reserved cooking water and toss, adding more cooking water if needed. Serve with the chicken and sauce. 

Steps:

• 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.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.