Chicken Marsala

Recipe courtesy Emeril Lagasse, 2003

Show: The Essence of EmerilEpisode: Cooking with Wines

Rated: 5 stars out of 5Rate itRead users' reviews (561)

RECIPE
COMMENTS & REVIEWS(561)

Cook Time:
20 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 20 min
Total:: 30 min

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Ingredients

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

Directions

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):

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

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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Comments & Reviews

recipe Chicken Marsala
karen new york, NY 03-18-2010
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decent chicken dish
Rated: 3 stars out of 5

I absolutely love all mushrooms but in this dish they were just too plain - definitely not a 5-star entree. I thought it... actually came out kinda bland.Read more
recipe Chicken Marsala
Jori Newton, MA 03-09-2010
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Sauce is great and versatile
Rated: 5 stars out of 5

Everyone was sick of chicken so I used thinly sliced turkey cutlets. The meal was outstanding. Also, I used sliced baby... portobello mushrooms instead of button. The flavors fused so nicely. Read more
recipe Chicken Marsala
tom penfield, NY 02-27-2010
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A constant favorite
Rated: 5 stars out of 5

I have made this several times and it always is a crowd pleaser. Several family members and neighbors have asked me to make... this so much I can do it in my sleep! My only twist is to place the chicken and sauce over a bed of wide egg noodles. This way even the kids like it. Read more
recipe Chicken Marsala
Katy Elgin, IL 02-17-2010
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Easy, quick & delicious!
Rated: 4 stars out of 5

This was a great week night meal. I served it with linguini. Make sure to double it because you'll want leftovers.
recipe Chicken Marsala
Sonya Ellicott City , MD 02-15-2010
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Perfect Valentine's day recipe
Rated: 5 stars out of 5

Made this dish for my hubby for Valentine's day--best dish ever! Used a sweet marsala wine--the sauce turned out so... flavorful, we were literally licking it off the plate! I added a little extra butter while sauteeing the chicken which gave it extra moisture, and I added some of the spiced flour to the reduction to thicken it. I served it over wide egg noodles, which soaked up the sauce perfectly and paired it with a side of sauteed green beans. I will definitely be making this one again!Read more
recipe Chicken Marsala
Laurie Leawood, KS 02-13-2010
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So easy and Amazing!
Rated: 5 stars out of 5

I used a sweet marsala and this was outstanding!!!! Thanks, Emeril! You're the best!