On Line Cookbook

Emeril's Chicken Marsala

Recipe Information
Karen "Sissy" Wommack

Serves/Makes:4 servings

  • 1/2 cup (125 ml) all purpose flour
  • 1 tbsp (15 ml). Essence,(recipe included)
  • 2 (6 oz (168 grm). to 8 oz (224 grm).) boneless, skinless chicken breast, cut in halves and pounded thin
  • 1 tbsp (15 ml). olive oil
  • 4 tbsp (60 ml). butter (divided)
  • 3 cups (700 ml) sliced mushrooms
  • 3/4 cup (175 ml) dry Marsala Wine
  • 1 cup (225 ml) chicken stock
  • salt and pepper to taste
  • chopped green onions/chives (for garnish)
  • 2-1/2 tbsp (35 ml). paprika
  • 2 tbsp (30 ml). salt
  • 2 tbsp (30 ml). garlic powder
  • 1 tbsp (15 ml). black pepper
  • 1 tbsp (15 ml). onion powder
  • 1 tbsp (15 ml) cayenne pepper
  • 1 tbsp (15 ml). dried leaf oregano
  • 1 tbsp (15 ml). dried thyme
  • To make "Essence":
  • Combine all the ingredients thoroughly and store in an airtight jar or container (or better yet, just buy a jar in the spice section of the grocery store "Emeril's Creole Seasoning).
  • For chicken:
  • In a bowl, mix the flour and the Essence and combine thoroughly.
  • Dredge the chicken breast in the flour and Essence mixture, shake off the excess, and set aside.
  • Heat the olive oil in a large skillet (I use an electric skillet and cooking the temperature of 360 degrees-medium high.)
  • Add one tbsp of the butter and then the chicken. Brown the chicken on both sides, until done (this depends on how thin the pieces are).
  • Take the chicken out and sit aside.
  • Now to the skillet add another tbsp of butter and then add the mushrooms.
  • Cook, stirring frequently, until the 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 about 340 degrees (175 C.) to 350 degrees (175 C.) (medium) and return the chicken breast to the pan.
  • Continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes.
  • Swirl in the remaining 2 tbsp (30 ml) of butter.
  • Add salt and pepper, to taste.
  • I serve this over egg noodles, but would be great over rice, mashed potatoes, or any kind of pasta.
  • Then sprinkle the onions/chives over the top and serve.
Now anyone that knows how I cook, I always tweek things, so on the Essence, I use 2 tbsp. and I use 2 tbsp of the olive oil and about 6 tbsp of the butter and I use 2 cups of the chicken stock, and 1 1/2 cup of the Marsala Wine. The reason for this, is because I like a lot of the sauce, and his recipe is a little skimpy on the sauce. I also, cook my noodles or pasta and add it to the mixture at the end, but that is up to you.

Also, when I am adding the First Butter, I add a little more of the Flour/Essence mixture to that to help thicken it, and I sprinkle some more of the Essence over the chicken when I am cooking it.

Note: I have used pork tenderloin to make this, instead of chicken, also very very good.

The first time I ate this, my friend Jay Siener cooked it for a bunch of us, and I was so impressed, it was soooo good. Now I cook it alot. So thanks to Jay for this great food he introduced to me.