Chicken Marsala

In shallow bowl combine the flour and essence and stir to combine

Quickly dredge chicken breast halves in the seasoned flour mixture

Heat oil, Then add 1 Tbsp of butter and cook chicken breasts until browned. Transfer to a plate and set aside.

Add 1 Tbsp of remaining butter to the pan and the mushrooms. Cook, stirring frequently, until mushrooms are golden brown and have given off their liquid.

Add the Marsala wine and bring to a boil, scraping to remove any brown bits from bottom of the pan. When the wine has reduced by half add chicken stock and cook for 3 minutes, or until sauce has slightly thickened.

Lower the heat to medium and return the chicken breasts to the pan and continue cooking until heated through, about 5 or 6 minutes.

Swirl in the remaining 2 Tbsp of butter, add salt and pepper, to taste. Garnish with chopped chives