Season 3, Episode 25 (1.18.17)
[chef: Laura Ray]
Do you have a favorite meal you like to prepare for friends and family? Well, this one is mine!
• 1/2 cup all-purpose flour
• 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
Mix all above ingredients together
• 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
• 3/4 cup Marsala
• 1 cup chicken stock
• Salt and freshly ground black pepper to taste
• Chopped chives, for garnish
• 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 until melted.
• 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 and peppers.
• 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.