Chicken Marsala

Recipe courtesy Emeril Lagasse, 2003

Show: The Essence of EmerilEpisode: Cooking with Wines

Rated: 5 stars out of 5Rate itRead users' reviews (527)

RECIPE
COMMENTS & REVIEWS(527)

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
Kevin Rhinebeck, NY 11-17-2009
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Nice, but needs more sauce
Rated: 4 stars out of 5

We had never made this before so we followed the recipe exactly. We even splurged and went to the liquor store and got real... marsala wine, which only cost 6 bucks. Also got some fancy schmancy mushrooms like the ones in the recipe and mixed them with brown button mushrooms. I should've taken the advice of several of the other reviewer's and added more liquid to the sauce - specifically more chicken stock and more marsala wine. The sauce cooks off very quickly so you have to be ready to pull the mushrooms and sauce off the burner very quickly once it all comes together. After frying the chicken I put it on a baking sheet into a hot oven for a few minutes while I worked on the mushrooms and sauce. So when the sauce and mushrooms were ready I knew I didn't have to worry about the chicken not being cooked through. The chicken cooks very quickly if you pound it out like you're supposed to.Read more
recipe Chicken Marsala
Nancy Damascus, MD 11-15-2009
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Easy and comes out great every time.
Rated: 5 stars out of 5

I usually skip the chives, but I don't think it makes a big difference. Sometimes I throw in parsley instead.
recipe Chicken Marsala
Matt Pewaukee, WI 11-03-2009
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Wonderful!
Rated: 5 stars out of 5

Great dish! This is now one of our favorite meals. Try making a little extra sauce and serving with rice. Definitely stick to... the fresh mushrooms. We've used cheap cooking marsala; just don't add any extra salt, and that's worked well. Overall, wonderful dish! Yum! Read more
recipe Chicken Marsala
Samantha Somerville, MA 10-31-2009
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One word...
Rated: 5 stars out of 5

delicious!!
recipe Chicken Marsala
frank san angelo, TX 10-28-2009
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AWESOME!!!!
Rated: 5 stars out of 5

First time to post-but i had to because, it turned out great!!! one of the best dishes i have made @ i will for sure make... it again for friends @ family. I also asked a local chef @ he recommend a dry marsala wine, he said it will give the sauce a better taste than the sweet marsala wine; just to let ya'll know.Read more
recipe Chicken Marsala
Morgan Edenton, NC 10-27-2009
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Oh my...THE BEST EVER!!!! Can't get enough
Rated: 5 stars out of 5

My only complaint about this one is I needed MORE!!! MORE!!! I double up on my gravy because it doesn't go as far as I'd... like. Always use fresh mushrooms. Canned just doesn't have the same flavor.... This is the ultimate best recipe for chicken marsala! As far as brand of wine, I just bought whatever my local food lion carried--it was a black label, green bottle?Read more