Chicken Marsala Inactive Prop Tire: fy fave oon 20m Ingredients * 112 cup al- purpose four 1+ 1 tablespoon Essence, recipe fotows + 2(6 to Bounce) bonoess, skinless chicken broast, cut in halves and poured tin 1 tablespoon olve + 4 tablospoons buter + 3 cups siced mushrooms (creminl. oyster, shitae) + 916 cu Marsala 11 cup chicken stoi + Salt and freshly ground black pepper + Chopped chives, or garish Directions In a shalow bowl or slate combine the four and Essence and atictocomsine throughly. Quicy dreage the chicken breaet haan the seasoned flour mixture, chaking to remove any excoss Nout Heat the olin a large silt over medium-high heat until very hot but not smoking. Add 1 tablespoon of ‘ho butter and cook the chicken breasts untl goklen brown on both sides, about 3 minus per side, Transfer toa plate and se aside. Add 1 tablespoon ofthe remaining butter to the pan and ad the ‘mushrooms. Cock, siring frequently, unt mushrooms are golden brown around the edges and have ‘ven of thet iquid. Add the Marsala wire and bring toa bol, scraping to remove any browned bits rom ‘he bottom ofthe pan. When the wine has reduced by hal, add the chicken stock and cock for 3 ‘minutes, or unt the sauce has thickeie sight, Lower the neat to medium and return the chicken breasts othe pan and continue to cook unt ty are cooked through and he sacs has thickened, ‘bout 5106 minutes. Swit nthe remaining 2 tablespoons of butter, add salt sr pepper o taste Garish wth chopped chives and sare immediately.Essence (Emeril’s Creole Seasoning): ‘+ 21/2 tablespoons paprika ‘* 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Combine ail ingredients thoroughiy and store in an airtight jer or container. Yield: about 2/3 cupHoney-Butter Baked Chicken with Mashed Sweet Potatoes Recipe courtesy Emert Lagasse, 2005 Inacove Prop Te: fomn Ea 4antros Ingredients + Honey-Butlor Baked Chicken with Mashed Swoot Potatoes + Recipe courtesy Emel Lagasse, 2005 + 1 (to 12-pound) whole chicken, nsed and pated dry 1 tablespoon kesher sat *+ V2 teaspoon fresh cracked black penper + 6 tablespoons honey + lemon, zested #1 tablespoon lemon juice + tablespoon room temperate unsalted butter + ablespaon trea thyme leaves ' Mashed Swoot Potatoes, recipe fotowes Directions. Preheat the oven to 400 dogroes F Arrange a rack inside aarge reastng pan and set aside ‘Season the chicken both inside and out with te kosher sa and back pepper In a smal bou!, combine te honey, lemon zest and luce and butter Piace the chicken on arack in a ‘roasting pn breast side up snd roast und ight browned, abeut 16 minutes. Using 8 pastry orus, ‘brush half of tho hony mixture ovor to chicken, as wel ae sprinkling half th thymo ovr the chickon land relurn te chicka to the oven. Cornus fo cook ancther 90 minues, or ul an instant-read ‘thermometer inserted in the thickest part ofthe thigh reistrs 180 degrees F. Remove the chicken om ‘he evan and tush the remaining henay Blend and sprinkle the remainder ofthe thyme over the chicken Remove the chicken from the oven and transtr toa platerorcuting board to rest for 10 minutes before coneng.