Easy Chicken Marsala Recipe. Pan Fried Chicken with a mushroom and marsala wine sauce. Easy week night recipe, makes great left-overs. Serve with pasta or small roasted potatoes and steamed broccoli. By using the Essence as your seasoning, the flavors are ensured and your dish won’t be too salty.
Note: Can Make one chicken breast (2 servings) and just use 1/4 of the ingredients (1 Breast, 1/2 Tablespoon essence, 1/4 cut flour, 2 Tablespoons Butter, 1 Tablespoon olive oil, 1.5 cups chopped mushrooms, 3 oz. Marsala Wine, 1/2 cup chicken stock)
Chicken Marsala Ingredients:
- 1 cup flour
- 2 Tablespoons Essence (See Emeril’s Rustic Rub)
- 4 boneless skinless chicken breasts cut in halves and pounded thin
- 2 Tablespoons olive oil
- 1 stick butter
- 6 cups sliced mushrooms (Get the largest mushroom container)
- 1 1/2 cups Marsala Wine (12 oz.)
- 2 cups chicken stock
- Salt and pepper
- Chopped green onions
Chicken Marsala Instructions:
- Start your pasta or potatoes.
- Combine flour with Essence seasoning in shallow bowl and dredge chicken into mixture; remove excess flour.
- Heat olive oil in pan until hot, add 2 Tablespoons butter and cook chicken breasts in 2 batches until golden brown, about 3 minutes per side. Set aside.
- Add 2 Tablespoons butter to pan and add mushrooms. Saute mushrooms until mushrooms have given off their liquid.
- Add Marsala wine and bring to a boil, scraping off bits off of pan bottom.
- When Marsala wine has reduced by half, add chicken stock and cook for 6 minutes until sauce has thickened slightly.
- Lower heat to medium and return chicken breasts to pan and continue to cook until sauce is thickened (6 minutes).
- Swirl remaining butter in pan, season with salt and pepper.
- Garnish with chives and serve immediately.
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