Chicken marsala

1. Mix flour and Emeril's Essence in a bowl

2. Dredge the cubed chicken in the flour, making sure to shake off excess flour

3. Heat olive oil in a large skillet on medium

4. Add 1 Tbs butter to pan and swirl to coat

5. Add chicken to skillet, cook ALMOST all the way, and set aside on a plate

6. Add 1 Tbs butter to the skillet

7. Add mushrooms and cook until mushrooms release their moisture and turn brown

8. Add marsala and bring to a boil

9. Simmer until reduces by half

10. Add broth and cook 3 minutes

11. Reduce heat and re-add the chicken

12. Cook 5-6 minutes or until sauce has thickened

13. Add remaining 2 Tbs butter

14. Salt and pepper to taste

15. Serve over Dreamfield's or wheat pasta or brown rice