Recipe by lolablitz
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!
- 118.29 ml all-purpose flour
- 1.23 ml paprika
- 1.23 ml oregano
- 4.92 ml beau monde seasoning
- 2.46 ml garlic salt
- 1.23 ml thyme
- 4 boneless skinless chicken breasts, pounded thin
- 14.79 ml olive oil
- 29.58 ml butter
- 226.79 g package sliced mushrooms
- 295.73 ml marsala
- 59.14 ml cream sherry
- 236.59 ml chicken stock
- 59.14 ml half-and-half
- 14.79 ml cornstarch
- salt and pepper
Directions See How It's Made
- 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.