Chicken Marsala by Emeril

"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!"
photo by JoAnn photo by JoAnn
photo by JoAnn
photo by texi73 photo by texi73
Ready In:




  • 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.
  • 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.
  • 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.
  • 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.
  • Swirl in the remaining 2 T of butter, add salt and pepper to taste.
  • Serve with mashed potatoes or rice. Enjoy!

Questions & Replies

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  1. Virgen R.
    In Emerils recipe for chicken Marsala what is meaning of Essenes


  1. katnick45
    Best chicken marsala ever! The chicken is a spicy kick with the sweet nuttiness of the marsala. I always double the marsala sauce recipe. Great over mashed potatoes.
  2. Pamela S.
    I love this recipe. I also brown some onions and par boil par boil some sweet potatoes and white potatoes and toss in at the end. It is than a 1 pot meal.
  3. Betty N.
    I discovered this recipe in 2009. I always use this recipe when making chicken Marsala. I increase the ingredients a bit for more of the sauce. Just seems to get sucked up by the chicken. The essence is amazing. I use it in other dishes too.
  4. Jamie K.
    I add a little of the leftover flour mixture to the mushrooms while I cook them. Thickens it up much better!
  5. Peggy H.
    I've made this recipe so many times it's always delicious. I always double the recipe, because it's so good.


  1. Alison b.
    The tweak given to the dish is seasoning the chicken before dredging in the seasoned flour. Also, when sautéing the mushrooms , season them too.
  2. kmckenna9
    After I’ve browned chicken and mushrooms I transfer to baking dish, add shredded Swiss cheese and bake 375 for 30 minutes. Serve over mashed potatoes.
  3. purplelynn7
    This recipe is my favorite! I use a pound of shiitake mushrooms, since they shrink down so much. I also started serving it over mashed cauliflower.



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