Believe it or not, there was a time that I didn’t care much for Chicken Marsala. Perhaps it was due to a bad experience, that I can’t even remember. Sometimes, all it takes is a party invitation, with just one thing on the menu, to force you into trying something, again. And, wouldn’t you know. I actually love Chicken Marsala! I can now say, from experience, that it’s all in the way it’s made.
A while back, I made a chicken marsala dish using Emeril’s famous herbs-de-provence seasoning. I keep this seasoning on hand for whenever an “herbs-de-provence” seasoning is required. But, I especially love it in my chicken marsala. It basically consists of the following:
2 tablespoons dried savory
2 tablespoons dried rosemary
2 tablespoons dried thyme
2 tablespoons dried oregano
2 tablespoons dried basil
2 tablespoons dried marjoram
2 tablespoons dried fennel seed
Once I make this seasoning, I keep it in the cupboard. I only combine about 2 T. with the flour, in my marsala recipe. I’m telling you, it makes such a difference. See for yourself!
Slice and/or pound Chicken Breasts to about 1/4" thickness.
Season both sides with salt and pepper.
Dredge chicken breasts in flour and herbs-de-provence, combined.
Melt 2-3 T. butter in skillet (over medium-high flame).
Fry the chicken breasts on each side for 4-5 minutes or until golden brown. Remove from pan. (If you do this in batches, simply melt more butter before cooking the next batch.)
Remove from pan and cover with foil. Lower the heat to Medium.
Melt remaining butter and add the mushrooms, followed by the marsala wine. Stir for a few seconds. Add the chicken stock. Allow this simmer for a minute or two. (The liquid will get a little get a little thicker.)
Meanwhile, in a cup or small bowl, whisk 1/4 Cup warm water with 2 T. flour until you get a thickened liquid.