Mise En Place:
2 Boneless Skinless Chicken Thighs or Breasts
1/2 Cup Flour
1 1/2 Tbsp Kenny's East Texas Cajun Seasoning
1 Tbsp Olive Oil
3 Tbsp Butter
3 Cups Sliced Mushrooms
3/4 Cup Chicken Broth/Stock
1/2 Cup Marsala Dry Wine
2 Tsp Parsley chopped
To begin this fabulous dish, mix the flour and Kenny's East Texas Cajun seasoning together on a plate.
Place your chicken, one piece at a time, in a gallon zip lock and pound very thin using a mallet/meat tenderizer or you can use your skillet. Dredge the chicken on both sides shaking off excess flour.
In a large skillet heat the olive oil until very hot. Add 1 Tbsp of butter and once melted add the chicken. Cook for approximately 4 minutes per side until golden brown, set aside and keep warm.
Add another tbsp butter to hot pan and add the sliced mushrooms. Sauté until mushrooms are a nice golden brown. Do not add salt at this point because it will cause the mushrooms to release more liquid thus not allowing them to brown.
Add the marsala wine and cook until liquid is reduced to about half scraping the bottom of the pan with a scraper. Now add the chicken broth and simmer until sauce is once again reduced by half.
Place the browned chicken back in the pan and simmer for about 5 minutes until the chicken is fully cooked and the sauce has thickened up a bit.
Finish the sauce off with the remaining butter and stir gently until combined. Season with a pinch of salt and pepper to taste, if desired.
We served this with a bucatini pasta which is essentially a hollow spaghetti. Place chicken and sauce on top of pasta and sprinkle with the chopped parsley.