Serves: 24
Total Calories: 753

24 chicken breasts or thighs pounded to 1/4 inch thick
olive oil
2 cups flour
1 tablespoon Emeril's Essence (Creole Seasoning)
1 1/2 teaspoons kosher salt
3/4 teaspoon black pepper
2 cups Marsala wine
4 cups heavy cream
2 pounds cimini mushrooms sliced
4 (6-ounce) jars marinated artichoke hearts drained
1 bunch green onion

Preheat a 20” Dutch oven over high heat with olive oil. Place flour and Essence in a zip lock bag and shake well to combine. Salt and pepper both sides of all the chicken breasts. Then place 4 pieces of chicken in the bag of flour and shake to coat. Remove chicken and place into the Dutch oven. Repeat until the Dutch oven is full of chicken pieces. Brown then turn over chicken and move half the chicken over to opposite side of oven to brown remaining pieces. Repeat until all chicken is browned. Move stacked chicken around to cook all pieces completely.

Add Marsala and cover, cooking 3 to 5 minutes then moving top pieces of chicken and cooking another 3 to 5 minutes, covered. Remove lid and add mushrooms and cook 5 to 7 minutes more. Lightly stir and add artichoke hearts and cream and reduce to ¾ of the total volume, stirring occasionally. Top with green onions and serve with angel hair pasta and sauce on each plate. Blanched asparagus and lemon makes a beautiful vegetable with this dish.

Nutritional Facts:

Serves: 24
Total Calories: 753
Calories from Fat: 157

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Chicken Marsala
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