Emeril's Chicken Marsala

By Addie

Recipe courtesy Emeril Lagasse
Show: The Essence of Emeril
Episode: Cooking with Wines

Ingredients

• 1/2 cup all-purpose flour
• 1 Tablespoon Essence (I bought it already prepared)
• 2 (6-8 oz.) 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 pepper
• Chopped chives for garnish

Details

Adapted from keyingredient.com

Preparation

Step 1

1. 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.

2. Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tblsp. 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.

3. Add 1 tblsp. 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.

4. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until tehy are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tblsps. of butter, add salt and pepper to taste. Garnish with chopped chives and serve immediately.
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REVIEWS: (767)

Great recipe! Pretty easy to do, if you know anything at all about cooking you can master this recipe in no time! Thanks, Emeril!

Delicious!! Restaurant quality food at home, thanks Emeril this recipe is a keeper

Wow! I am just learning how to cook. I've had Chicken Marsala at a restaurant before and never imagined it would be so easy to make. It was delicious. My family loved it. Next time I will double the recipe. It was so good that we had no leftovers for lunch.

Best marsala recipe I've tried so far. Great flavors. I let the chicken simmer on a low heat a bit longer than what it called for so the chicken really absorbed the flavor.

Excellent dish! I think what really sets this apart was the essence seasoning. I did add a little more than the recipe called for to the flour and it gave the dish tons of flavor!

My 13 yr son made the majority of this recipe with my help. The only change I made was to use the seasoned flour mixture to thicken the sauce at the end perfectly. Both my son and I agree, this is restaurant quality and had to have seconds! Love it, this recipe will be used regularly!

Sooooooooooooo easy to make and so delicious, I actually use the leftover essence on everything now!

It turned out fabulous. Just loved it. Sooooo easy I will be making it again. It really is perfect without the mushrooms. Served it over rice.....noodles would be fantastick too.

This recipe is delicious and has become one my go-to meals when I don't have much time but still want something awesome. The ingredients are basic enough that I always have them. We don't love mushrooms and so I normally leave them out, but it still tastes awesome!

This recipe was fabulous and very easy to make. I'll make it again for sure!

Before I made this dish I thaught it's not sooo good - it sounded too easy to be this delicious, but I tried it anyway and it came out sooooooo good! OMG! I think thiss version is better than those I ate at restaurants. Thank you for this terrific recipe!

The recipe was easy to follow and easy to make my family loved it. They all said it was better than restaurant food. I will be trying some more different recipies to give the family a variety of food.

I have made this recipe for years and it is a family favorite.