Prep 20 mins
Cook 30 mins
This is a serious marsala! Amazing! We are lovers of all things made with marsala wine and have been searching for the best chicken marsala recipe and this is it! Originally adapted from Emeril Lagasse's five star recipe, this recipe makes a wonderfully rich and smooth sauce. Serve over pasta or garlic mashed potatoes. Bon Appetit!
- 1⁄2 cup all-purpose flour
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon oregano
- 1 teaspoon beau monde seasoning
- 1⁄2 teaspoon garlic salt
- 1⁄4 teaspoon thyme
- 4 boneless skinless chicken breasts, pounded thin
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 (8 ounce) package sliced mushrooms
- 1 1⁄4 cups marsala
- 1⁄4 cup cream sherry
- 1 cup chicken stock
- 1⁄4 cup half-and-half
- 1 tablespoon cornstarch
- salt and pepper
- Pound breasts thin between saran wrap using a meat mallet (or hammer.).
- In a shallow bowl or plate combine the flour and spices.
- Dredge the chicken breasts, shaking to remove any excess.
- 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 cream sherry and bring to a boil, scraping to remove any browned bits from the bottom of the pan.
- While the wine reduces, mix the half and half and corn starch to make a slurry.
- When the wine has reduced by half, lower the heat to medium, add the chicken stock and slurry, and return the chicken breasts to the pan.
- Cook until the breasts are cooked through and the sauce has thickened (about 5 minutes).
- Add salt and pepper to taste.
I've been on a search for a really good chicken marsala recipe for years and this one is the absolute best I've found!
Made half a recipe and was rich and good. Will not use the cornstarch next time as it was thicker than I prefer. Served over gnocchi with fresh Italian bread.
We really liked it. I could not find beau monde seasoning but it seems to have turned out fine anyway. I cut the chicken into smaller pieces too which is just personal preference. Lots of sauce, which we really liked. Thank you