Emeril’s Absolute Best Chicken Marsala Recipe
“Indulge in a culinary masterpiece with Emeril’s Absolute Best Chicken Marsala. This Italian-inspired dish boasts tender chicken bathed in a rich, savory Marsala wine sauce. With a perfect balance of flavors and a touch of sophistication, it’s a dish that elevates any meal to a gourmet experience. Get ready to savor every exquisite bite of this unforgettable classic.”
Emeril's Absolute Best Chicken Marsala Recipe
Equipment
- Skillet, tongs, spatula, cutting board, knife.
Instructions
- - 4 boneless, skinless chicken breasts for a lean source of protein
- - 1 cup of all-purpose flour for a flavorful coating
- - 2-3 teaspoons of salt for a balanced taste
- - 1-2 teaspoons of freshly ground black pepper for a touch of spice
- - 2-3 tablespoons of olive oil for a perfect sear
- - 2-3 tablespoons of unsalted butter for richness
- - 8 ounces of cremini or white mushrooms, sliced for a savory touch
- - 1/2 cup of Marsala wine for depth and flavor
- - 1/2 cup of chicken broth for a savory base
- - 1/4 cup of fresh parsley, chopped for a burst of freshness
- - A pinch of love (because every recipe needs some)
- Season the chicken breasts with 2-3 teaspoons of salt and 1-2 teaspoons of freshly ground black pepper.
- Dredge each chicken breast in the all-purpose flour, making sure to coat them evenly. This creates a flavorful and presentable coating.
- In a large skillet, heat 2-3 tablespoons of olive oil over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set it aside.
- In the same skillet, add 2-3 tablespoons of unsalted butter and sliced mushrooms. Sauté the mushrooms until they are tender and slightly browned.
- Pour in the Marsala wine and chicken broth. Stir and scrape the skillet to incorporate all the flavorful bits. Simmer for about 10-15 minutes, or until the sauce has reduced and thickened.
- Return the cooked chicken breasts to the skillet and let them simmer in the sauce for an additional 5-7 minutes to absorb the rich Marsala flavor.
- Garnish with fresh parsley for a burst of color and freshness. This step makes the dish even more flavorful and presentable.
Notes
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