Chicken Marsala

Tonight's entree was from an Emeril recipe that had 5 stars with 630 comments. It was very good, but I think the sauce could have been much thicker. If I make this recipe again, I will have to play with thickening the sauce at the end.

We started by making a spice mixture including paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano and dried thyme. A tablespoon of this mixture was added to flour and set aside. A couple of chicken breasts were cut in half and pounded thin. They were dredged in the seasoned flour mixture and sauteed for a few minutes on each side before being removed to a plate. Some butter and baby bella mushrooms went into the same skillet and cooked until tender. Marsala wine was used to deglaze the pan and allowed to cook down by half. Chicken stock went in next and cooked for a few minutes before the browned chicken pieces went back in and were allowed to cook through and the sauce had thickened, about 5 minutes. Some more butter was swirled in along with salt and pepper to taste. The chicken was garnished with chopped chives.

We served this with buttered egg noodles.

A very nice dinner!