Chicken Marsala

Total Time:
30 min
10 min
20 min

4 servings

  • 1/2 cup all-purpose flour
  • 1 tablespoon Essence, recipe follows
  • 2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
  • 1 tablespoon olive oil
  • 4 tablespoons butter
  • 3 cups sliced mushrooms ( cremini, oyster, shiitake)
  • 3/4 cup Marsala
  • 1 cup chicken stock
  • Salt and freshly ground black pepper
  • Chopped chives, for garnish
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. 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. 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. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. 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 breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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4.8 876
Excellent and delicious, I made this for my family from out of town, it was delicious!   item not reviewed by moderator and published
I made this for my husband and he gave it a 10.  He has very high standards for a 10.   It was no difficult at all.   item not reviewed by moderator and published
perfect! cooked this for my family yesterday, adding only a bit more butter ad wine, so the broth would be thicker. paired with a pinot noir and a zabaglione, this makes the perfect meal! ps- when they where done, I took the breasts out of the pan and mixed pre cooked fetucinni up with the mushroom and wine. A delightful buttery side dish. item not reviewed by moderator and published
made this exactly as written - so very disappointed. No flavor.......??? item not reviewed by moderator and published
Perfectly delicious! It has now become a family tradition to have this on Christmas Day, as everyone loves it! item not reviewed by moderator and published
This recipe really delivers on all fronts. I'm planning to make it for the first time next Tuesday. item not reviewed by moderator and published
This is an awesome recipe. I have made this several times and everyone loves it! Such a great flavor! item not reviewed by moderator and published
Seriously one of the best meals I've ever made if not the best. Everyone I have made this for says its one of the best dinners they've ever ate. I love Mushrooms so I usually add more than the recipe calls for. Its a fairly simple recipe even if it does take a bit longer than most of the meals I make. I make a ton of the essence so I can make this dish multiple times without having to make the Essence every time. I recommend everyone do this even if it is your first time making this dish because you will be making this again very soon. item not reviewed by moderator and published
A-mazing. Hands down one of the best meals I've ever cooked. Pow! item not reviewed by moderator and published
I halved the butter, used Chardonnay instead of Marsala, left the cayenne and onion powder out and still perfect. Chicken very tender and juicy. Next time I will double sauce. item not reviewed by moderator and published

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Make It 5 Ways: Chicken Breast