Emeril Lagasse Chicken Marsala Recipe
This version of chicken marsala is very famous across the United States of America. This recipe is created by the renowned chef Emeril Lagasse.
Equipment
- Large Pan
Ingredients
- 2 Boneless Skinless Chicken Breasts
- ½ cup All-Purpose Flour
- 3 cups Mushrooms (sliced)
- ¾ cup Marsala
- 4 teaspoons Butter
- 1 teaspoon Olive Oil
- 1 cup Chicken Stock
- Chives (chopped) (for garnish)
For Emeril’s Essence
- 2 ½ teaspoons Paprika
- 2 teaspoons Salt
- 2 teaspoons Garlic Powder
- 1 teaspoon Black Pepper
- 1 teaspoon Onion Powder
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Dried Leaf Oregano
- 1 teaspoon Dried Thyme
Instructions
- Mix the paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme in a bowl. Store this essence in a container or jar.
- In a bowl, mix the flour and the essence. Now, add the chicken breasts to this flour mixture and mix it thoroughly.
- Heat some oil in a large pan. Then, add butter to it and cook the chicken breasts in it.
- Cook them for about 3 minutes until they are golden brown and set them aside.
- Now, add some more butter in the pan and add mushrooms to it.
- Cook the mushrooms until they are golden brown.
- In this pan, add the marsala wine and boil it until it gets reduced to half. Then, add the chicken stock in it. Cook for over 3 minutes until the sauce has thickened.
- Now, lower the heat and add the chicken breasts in the pan. Cook them in this sauce until the sauce reaches the desired consistency.
- Add some more butter, salt, and pepper according to your taste.
- Garnish it with some chopped chives and serve right away.
Nutrition
Calories: 333.9kcal | Carbohydrates: 22.3g | Protein: 30.8g | Cholesterol: 77.3mg | Sodium: 624.2mg | Fiber: 2.1g | Sugar: 8g
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