Chicken Marsala By Emeril Recipe

Name: Chicken Marsala By Emeril
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup flour; 2 boneless skinless chicken breasts, cut in halves and pounded thin; 1 tablespoon olive oil; 4 tablespoons butter; 3 cups sliced mushrooms; 3/4 cup marsala; 1 cup chicken stock; salt & freshly ground black pepper; chopped chives (to garnish); Emerils Essence creole seasoning (makes 6 T combine all ingredients store in an airtight jar); 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 oregano leaves; 1 tablespoon thyme

Servings: persons

1/2 cup flour
2 boneless skinless chicken breasts, cut in halves and pounded thin
1 tablespoon olive oil
4 tablespoons butter
3 cups sliced mushrooms
3/4 cup marsala
1 cup chicken stock
salt & freshly ground black pepper
chopped chives (to garnish)
Emerils Essence creole seasoning (makes 6 T combine all ingredients store in an airtight jar)
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 oregano leaves
1 tablespoon thyme

1
In a shallow bowl or plate combine the flour and 1 T. of the Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove excess.
2
Heat the oil in a large skillet over med-high heat until hot. Add 1 Tablespoon of butter and cook the chicken breasts until golden brown on both sides about 3 min per side. Transfer to a plate and set aside.
3
Add 1 T. 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 minute or until sauce has thickened.
4
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 5-6 minute.
5
Swirl in the remaining 2 T of butter, add salt and pepper to taste.
6
Serve with mashed potatoes or rice. Enjoy!

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 cup flour, 2 boneless skinless chicken breasts, cut in halves and pounded thin, 1 tablespoon olive oil, 4 tablespoons butter, and more.

Yes, Chicken Marsala By Emeril falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Marsala By Emeril

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