Mies Chicken Marsala

[SnellySmokesEm]

I made chicken marsala tonight with the mies breading.  Good Stuff.  Let me know if you want the recipe. 

[squirtthecat]

Well now, that is a helluva tease..

Looks awesome!

[KyNola]

Dang Snell, you had me at marsala wine and mushrooms.  That looks big time incredible.

Don't make us beg for the recipe.

[Smokin Soon]

Oh please, I hope you did not learn this from Nepa! Just give it up. I am planning the weekend menu here!

[FLBentRider]

Snelly that looks great!

[SnellySmokesEm]

No secret here guys.  ;)  I just based my recipe on Emeril's.
http://www.foodnetwork.com/recipes/emeril-lagasse/chicken-marsala-recipe/index.html

I just substituted the flour and essance for the mies breading.  I didnt have any fresh chives so I used fresh parsley instead.

1/2 cup all-purpose flour
1 tablespoon Essence, recipe follows
2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
1 tablespoon olive oil
4 tablespoons butter
3 cups sliced mushrooms (cremini, oyster, shiitake)
3/4 cup Marsala
1 cup chicken stock
Salt and freshly ground black pepper
Chopped chives, for garnish
Directions
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.

[SouthernSmoked]

Dang Snelly, that looks great!

Will have to give this a try...

Thanks

[BuyLowSellHigh]

Oh yeah!  Looks awesome!

[TestRocket]

That looks very good! I've bookmarked this with veal marsala in mind. Yummy!   

[ArnieM]

Looks good Snelly.  We love Chicken Marsala too - and LOTS of mushrooms.  The problem is that the Marsala tends to disappear when my wife helps out.  :-\

[smoker pete]

Awesome looking meal Snelly!  As soon as I get my Mies this is the first recipe I'll be using it on  ;D ;D

[hal4uk]

Looks delicious!

A lot of my famous family recipes, ohhh so closely guarded, and passed down through the generations...
...are strategically located at Food Network too!

[SnellySmokesEm]

Thanks guys, hope you enjoy! 

Hal - I love the food network recipie site!