Chicken Marsala by Emeril
Elevate your weeknight dinner game with Chicken Marsala by Emeril, a rich and flavorful dish that combines tender, pan-seared chicken breasts with a luscious Marsala wine sauce. This classic Italian-American favorite gets its depth from perfectly browned cremini mushrooms, a touch of garlic, and a splash of heavy cream for a silky finish. The secret lies in reducing the sauce with dry Marsala wine and chicken stock, creating a deeply savory base that pairs beautifully with the golden chicken. Ready in just 40 minutes, this restaurant-quality recipe is surprisingly simple to prepare and perfect for serving over buttery pasta, creamy mashed potatoes, or alongside crusty bread to soak up every drop of the divine sauce. A sprinkle of fresh parsley makes the final touch on this elegant, crowd-pleasing meal.
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Ingredients
- 4 pieces boneless, skinless chicken breasts
- 0.5 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 8 ounces cremini or button mushrooms, sliced
- 2 cloves garlic, minced
- 0.75 cup dry Marsala wine
- 0.5 cup chicken stock
- 0.25 cup heavy cream
- 2 tablespoons fresh parsley, chopped
Directions
Step 1
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch.
Step 2
In a shallow bowl, combine the flour, salt, and black pepper.
Step 3
Dredge the chicken breasts in the flour mixture, shaking off any excess.
Step 4
Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
Step 5
Add the chicken breasts to the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Step 6
Add the remaining tablespoon of olive oil and 2 tablespoons of butter to the skillet.
Step 7
Stir in the sliced mushrooms and cook for 5-6 minutes, or until they are browned and have released their moisture.
Step 8
Add the minced garlic and cook for 1 minute, stirring constantly.
Step 9
Pour in the Marsala wine and bring to a simmer, scraping up any brown bits from the bottom of the skillet.
Step 10
Add the chicken stock and continue to simmer for 3-4 minutes, allowing the sauce to reduce slightly.
Step 11
Stir in the heavy cream and cook for an additional 2-3 minutes, until the sauce thickens.
Step 12
Return the chicken breasts to the skillet, spooning the sauce over them, and cook for 2 minutes to heat through.
Step 13
Garnish with chopped parsley before serving. Enjoy warm!
Nutrition Facts
| Serving size | (1503.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2602.0 |
| Total Fat 124.1g | 0% |
| Saturated Fat 51.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 786.2mg | 0% |
| Sodium 2993.7mg | 0% |
| Total Carbohydrate 82.0g | 0% |
| Dietary Fiber 4.6g | 0% |
| Total Sugars 19.6g | |
| Protein 236.8g | 0% |
| Vitamin D 29.6IU | 0% |
| Calcium 161.6mg | 0% |
| Iron 12.7mg | 0% |
| Potassium 2868.1mg | 0% |
Source of Calories