1 tablespoons paprika
1 tablespoons salt
1 tablespoons onion powder
1 tablespoons granulated garlic
1 teaspoons black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon celery salt
6 skinless and boneless chicken breast halves (about 6 ounces each)
2 tablespoons olive oil
1 1/2 cups andouille sausage (2-plus links)
2 teaspoons finely chopped garlic
1 cup chopped red onions
1 cup chopped roasted red bell pepper (see note)
1/4 cup Marsala wine
2 1/2 cups whipping cream
Cooked spinach for garnish
In small bowl, mix all seasonings. Gently rub over chicken breasts.
Heat olive oil in large saute pan. Add chicken and sear 3 minutes on each side, until browned and fully cooked. Remove chicken from pan and set aside to keep warm.
Add sausage to pan and heat through. Add garlic, onions and red pepper. Heat through, then deglaze with Marsala.
Add cream and cook over medium heat 5 to 10 minutes or until reduced by about a fourth. Set one chicken breast on each of 6 serving dishes. Top with sauce and serve with cooked spinach. Makes 6 servings.
Note: To roast peppers, preheat broiler or turn on gas flame burner. If broiling, place 2 to 3 inches from heat. Watch carefully, and when skin blackens, turn peppers until skins are black all over. If using gas flame, set directly on flame, turning with tongs to blacken all over. Using tongs, transfer peppers to paper bag, and close bag. Let peppers steam in bag 15 to 20 minutes. Then remove from bag and rub skin off with fingers.