Chicken in Marsala sauce

Ingredients:

• 2 (170-225 g) boneless, skinless chicken breasts, halved and thinly pounded
• 3 cups sliced ​​mushrooms (creamini, oyster, or shiitake)
• 3/4 cup fortified red table wine Marsala
• 1 tbsp. l. olive oil
• 4 tbsp (60 g) butter
• 1 cup chicken broth
• 1/2 cup wheat flour
• 1 tbsp spice mix, see recipe below
• Salt and freshly ground black pepper
• Chopped chives, for garnish

Emeril's Creole Spice Blend:

• 2.5 tbsp paprika
• 2 tbsp. salt
• 2 tbsp garlic powder
• 1 tbsp. black pepper
• 1 tbsp onion powder
• 1 tbsp. cayenne pepper
• 1 tbsp dried oregano leaves
• 1 tbsp dried thyme

Preparation:

1. In a shallow bowl or plate, thoroughly combine the flour and spice mixture. Quickly coat the chicken breast halves in this mixture and shake off any excess flour.
   
   In a large skillet, heat the oil over medium-high heat until very hot but not burning. Add 1 tablespoon (15 grams) of butter and fry the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate. Add 1 tablespoon (15 grams) of butter and the mushrooms to the skillet. Cook, stirring frequently, until the mushrooms are golden brown around the edges and have released their juices.
   
   Add the Marsala wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken broth and simmer for 3 minutes, until the sauce has thickened slightly. Reduce the heat to medium, return the chicken breasts to the pan, and continue simmering until cooked through and the sauce has thickened, 5-6 minutes. Stir in the remaining 2 tablespoons (30 g) butter and season with salt and pepper to taste. Garnish with chopped cilantro and serve immediately.
   
   Emeril's Creole Spice Blend:
   
   Mix all ingredients thoroughly and store in an airtight jar or container. Yield: approximately 2/3 cup.