Chicken Marsala

1/2 cup all-purpose flour
1 tablespoon Emeril's Essence
6 boneless, skinless chicken thighs
1 tablespoon olive oil
3 tablespoons butter
3 cups sliced mushrooms (cremini, oyster, shiitake)
1/2 cup diced red onion
3 ounces diced prosciutto
3/4 cup Marsala
1 cup chicken stock
Salt and freshly ground black pepper
Chopped chives, for garnish
Seasonings for chicken, your choice

Season the chicken.  In a shallow plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken thighs 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 of the butter and cook the chicken thighs until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside.

Add the other 2 tablespoons of the butter to the pan and add the mushrooms and onion. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the prosciutto and saute for 1 minute. 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 thighs to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes.  If sauce is not thickening, add a little flour/water mixture to thicken.  Add salt and pepper to taste. Garnish with chopped chives and serve immediately.