Chicken Marsala w/Baby Red Potatoes

We love Chicken Marsala from Caraba's, an Italian restaurant that I think can be found in most bigger cities across the country. We decided to try to find a marsala recipe that was like that, well, we haven't found it yet, but this one isn't too bad itself. Jon says it reminds him a lot of the marsala at Macaroni Grill. So if you are in the mood for italian, but not the traditional Spaghetti or Lasagna, try this one out. (we also made baby red potatoes to go along with it)

Ingredients:

1c all-purpose flour

2TBS Essence (recipe to follow)

4-6 boneless chicken breasts

2 TBS olive oil

8TBS Buter

6c sliced shiitake mushrooms (i have a preference for baby bellas, which would work well too)

1 1/2 c Marsala cooking wine

2c Chicken broth

Salt and pepper to taste

Chives, for garnish

Directions:

1) In a shallow bowl or plate combine the flour and Essence. Stir to combine Thoroughly. Dredge chicken in flour mix, shaking to remove any excess flour.

2) Heat oil in large pot over med-high heat until very hot but not smoking. Add 2TBS butter and cook chicken until golden brown on both sides. Transfer to plate; set aside. Add 2TBS butter to pot and add mushrooms. cook, stirring frequently, until mushrooms are golden brown around edges and have given off their liquid. Add Marsala wine and bring to a boil, scraping to remove any browned bits from pan. When the wine has reduced by half, add the chicken broth and cook 3-5min or until sauce has thickened slightly. lower heat to medium and return chicken breasts. Cook until they are cooked through and the sauce has thickened, about 5-10min. (may need to had up to 2TBS of seasoned flour to help thicken). Swirl in the remaining 4TBS butter, add Salt and pepper to taste. Garnish with chopped chives and serve immediately.

Essesnce:

2 1/2 TBS paprika

2TBS salt

2TBS garlic powder

1TBS black pepper

1TBS onion powder

1TBS cayenne pepper

1TBS oregano leaf (dried)

1TBS dried thyme

*combine and store in air tight container. 

**Baby red potatoes, cut up, coated in butter, garlic salt and Chives. Baked at 300 for 2 1/2 hours (put them in while we went to church)