In a shallow bowl or plate combint the flour and Essence and stir to combine throroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon fo the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until the mushrooms are golden brown around the edges and have given off their liquid. add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 minutes. Swirl in the remaining 2 tablespoons, add salt and pepper to taste. Garnish with chopped chives
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|Serving Size: 1 Serving (299g)|
|Recipe Makes: 4|
|Calories from Fat: 99 (35%)|
|Amt Per Serving||% DV|
|Total Fat 11g||15 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 56.4mg||17 %|
|Sodium 267.3mg||9 %|
|Potassium 513mg||13 %|
|Total Carbohydrate 19.1g||6 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 18.1g|
|Protein 19.3g||28 %|
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Calories per serving: 286
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