Emeril Lagasse"s Chicken Marsala - BAM!!!

I know I have been MIA from here for quite some time,  I have been buried in textbooks and and glued to the little league fields.. but with Spring season wrapping up & some easier classes for summer semester I am hoping to be back in the saddle cooking delicious meals for the fam and hopefully fitting in a good book or two to share with you. Here is a recipe for the most delicious Chicken Marsala you have ever had. I think the secret is the "Essence seasoning" that you mix in with the flour. I dbl this recipe so there are left overs. SOOOO GOOD. Enjoy :)

1/2 cup flour
1 tbsp Essence seasoning (recipe to follow)
2 6-8oz chicken breasts (pounded thin)
1 tbsp EVOO
4tbsp butter
3 cups of mushrooms (I use bella.. but recipe says cremini, oyster or shitake)
3/4 cup marsala
1 cup chicken stock
s & pep

Combine flour & essence seasoning. Dredge chicken in mixture. Heat large skillet on high heat.. add 2 tbsp butter. brown chicken @ 3 min on each side. transfer to plate & set aside. Add remaining butter and sautee mushrooms until tender and liquid given off. Add marsala wine and scrape browned bits from the bottom of the pan. when wine reduces by 1/2  andd the chicken stock and cook @ 3 min or until sauce thickens. Lower heat & add chicken back to pan. Continue to cook until they are cooked through @ 6 min.

Essence Seasoning (makes @ 2/3 cup.. store in airtight jar)
2.5 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp oregano
1 tbsp thyme