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Season chicken cutlets all over with salt and pepper. Pour a roughly 1/2-inch layer of flour into a wide, shallow bowl. Dredge each cutlet in flour, tap off excess, and transfer to clean plate. Heat olive oil in a large skillet over medium-high heat until shimmering.

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The chicken should be pounded thin and seared to deep golden perfection, yet the center should remain juicy. The mushrooms should be browned (ideally in butter), and the rich Marsala wine sauce should strike just the right balance of savory, sweet, and tangy. The sauce should be thickened just enough to cling to the chicken and mushrooms.

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Mix together the flour, salt, pepper, and oregano in a pie pan. Melt oil and butter in a large skillet and bring to a low boil. Dredge chicken until thoroughly coated through the flour mixture, shake off excess and lightly brown in skillet about 2 minutes. Turn over chicken pieces and add mushrooms. Cook until lightly browned.

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Instructions. Cut chicken breasts in half lengthwise to make 4 even cutlets. Place between plastic wrap and pound until 1/3" thick. Season chicken all over with 1/2 tsp salt and 1/4 tsp pepper, dredge in flour (shaking off the excess) and then set aside. Heat a large heavy-bottomed pan over medium heat.

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Directions. Press sauté function; select custom. Press timer and set to 25 minutes. When inner pot is hot, add 1 tablespoon of the butter. Season the chicken well on both sides with salt and pepper. Add the chicken thighs to the inner pot (in batches) and cook until browned on the skin side, about 5 minutes. Transfer to a plate; set aside.

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Transfer the chicken to a plate and set aside. Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. Add the shallots, garlic, and ¼ teaspoon of salt. Cook for 1 to 2 minutes more. Add the broth, wine, heavy cream, thyme, 1/4 teaspoon salt, and 1.

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Bring to a boil and season with remaining ½ teaspoons of kosher salt and black pepper. Stir in the remaining butter and cook over medium heat until reduced by half. Add the chicken and simmer for 5 minutes. Sprinkle with parsley and serve with egg noodles, pasta, polenta, mashed potatoes, or over rice.

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Directions. Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap. Cut the chicken breasts in half lengthwise, making 6 roughly equal pieces; they should look like.

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Coat chicken pieces in flour mixture. In a large skillet, melt butter in olive oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

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Add the chicken thighs to the inner pot (in batches) and cook until browned on the skin side, about 5 minutes. Transfer to a plate; set aside. Add 3 of the remaining tablespoons of the butter to the pressure cooker and add the onion and thyme sprigs.

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Cook Chicken: Brown the shallots and add the chicken. Brown on both sides, and when evenly browned, turn up the heat and mist with Marsala wine. Let the alcohol evaporate for about 1 minute, then lower the heat and cook the chicken for about 20 minutes. Let the wine evaporate completely, until it is almost entirely reduced.

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Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of 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.

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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.

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Emeril's Chicken Marsala involves seasoning and dredging chicken, searing until golden, sautéing mushrooms, simmering with Marsala wine and broth, then letting the chicken absorb flavors in the sauce. Garnish with fresh parsley for a delightful finish. Print Recipe Pin Recipe. Course Main Course.

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Heat the olive oil in a large skillet over medium-high heat. Add 1 tablespoon of 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 another tablespoon of butter to the pan, followed by the mushrooms. Cook until the mushrooms are golden brown and have given off.

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Instructions. Add marsala wine and chicken broth to a medium saucepan. Heat over medium-high heat, bring to a boil, then reduce heat to medium and let gently boil until reduced to 1 cup**, about 15 minutes. Meanwhile season both sides of chicken with salt and pepper. Dredge each side in flour.