Chicken Marsala

I feel like a fatty fat fatty this week. Pasta two days in a rowwwwww.... ooops :) 

I have never ordered Chicken Marsala before because i HATE mushrooms... one night at dinner Bree ordered it... I decided to take a little taste test... minus any mushrooms... it was realllllllllly good. Ever since I have thought off and on about making it, I finally did.... it was GREAT

I, obviously left out the mushrooms.. I thought about cooking them and what not... then fishing them out, because I thought it would add some flavor... in the end, I decided that is tooooooo much work. So, if you like Mushrooms.... adddddd away :)

I combined two recipes for mine.

1/2 cup all-purpose flour
1 tablespoon Essence, recipe follows
2 (6 to 8-ounce) boneless, skinless chicken breasts,pounded thin and cut in large bite-size pieces

1 tablespoon olive oil
4 tablespoons butter
3 cups sliced mushrooms (cremini, oyster, shiitake)
1 small onion, diced
3 cloves garlic, minced
1/2 cup heavy cream

 3/4 cup Marsala
1 cup chicken stock

1 pound dry pasta + water for cooking (I used leftover fettuccini, that I had from yesterday)
1 cup Parmesan cheese + more for serving
5 tablespoons unsalted butter
Salt and freshly ground black pepper
minced, chopped fresh parsley for garnish

Emrills Creole Seasoning:

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

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, garlic and onion. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and cream; 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 parm cheese; 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. If too thick add some pasta water, I added maybe 1/4 C

Garnish with chopped parsley and serve immediately.