Total Time
Prep 20 mins
Cook 20 mins

This is the tastiest chicken marsala receipe I have ever had. It is by Emeril Lagasse. It has a bit of a kick to it too!

Ingredients Nutrition


  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!
Most Helpful

I made this for dinner this evening, and tried to lighten it up a bit by grilling the chicken instead of breading and pan frying. Because changing the process changes the outcome, I am not using the rating system and instead just offering comments. This seemed to be a lighter flavored version of Marsala than I have had in the past. I enjoyed the kick from the Essence seasoning and it was great over spagetti aglio e olio. When grilling the chicken as an alternative, you will need to add corn starch or another thickener to get the sauce consistency correct. Overall, it had good flavor!

5 5

LOVE this recipe. The essence adds a special twist.

5 5

Five stars all the way! Fast and easy to make and delicious. It does have a kick to it.