Friday, May 8, 2009


Chicken Marsala is another classic Italian Dinner that sounds so fussy, but really is a very quick and easy dish.

This is Emeril Lagasse's recipe and you couldn't ask for a better one.

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


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.

Enjoy your weekend.

Feel free to link one of your favorite FAST AND FURIOUS MEALS as FOODISTA did here:

Chicken Marsala on Foodista


  1. I love Chicken Marsala... one of my fave meals... and you're right... very easy... thanks!

  2. LOVE chicken marsala. My go to version is Tyler Florences. Ill have to give emerils a try. He has some terrific recipes.

  3. This is one of my favorites! It's quick and easy and great when you have guests for dinner! I like Emeril's version!

  4. I haven't had this in a long time and it looks absolutely delicious! I really like the ease of preparation.

  5. Mmmm... scumptious. You cannot go wrong with Chicken Marsala. A favorite here.

  6. A recipe I gotta try,we also love this at home!Hope you wont mind but I'd love to guide Foodista readers to your site, just add this little widget here to this post and it's all set to go, Thanks!

  7. Thanks for the great recipe. My kids were so tired of the "ordinary" chicken that I make. God bless.