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Emeril Lagasse Chicken Marsala Recipe

Emeril Lagasse Chicken Marsala Recipe

Let’s bring Emeril Lagasse’s Chicken Marsala to your little at-home Italian trattoria.

The key to this dish is getting the chicken thin enough to cook evenly, so I always pound it to about 1/4 inch thick.

When browning the chicken, don’t overcrowd the pan—working in batches gives you the best, golden crust.

Let the sauce simmer long enough to thicken, and don’t skip scraping up the browned bits from the pan for extra depth!

I always serve this with buttery mashed potatoes or a simple side of sautéed greens to let the dish shine. Yummy!

How to Make Emeril Lagasse Chicken Marsala

Ingredients

  • 4 Chicken Breasts
  • 1 cup All-Purpose Flour
  • 2 tbsp Olive Oil
  • 4 tbsp Butter
  • 1 cup Marsala Wine
  • 1 cup Chicken Stock
  • 8 oz. Mushrooms (sliced)
  • 3 cloves Garlic (minced)
  • 1 tsp Salt
  • 1 tsp Black Pepper

Step-by-Step Instructions

Step 1:

Combine the flour, salt, and pepper in a shallow bowl.

Dredge the chicken breasts in the mixture and shake off any excess.

Step 2:

In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat.

Add chicken breasts and cook until they’re golden brown, about 3 minutes per side.

Remove them from the skillet and set aside.

Step 3:

Add sliced mushrooms to the same skillet.

Cook until they are lightly browned, then add the garlic and cook until fragrant.

Step 4:

Pour in the Marsala wine, scraping the bottom of the skillet to release any browned bits.

Let it simmer gently for a couple of minutes.

Step 5:

Add chicken stock and the remaining butter to the skillet.

Return the chicken to the pan.

Simmer for about 10 minutes until the sauce thickens and the chicken is cooked through.

Tips and Tricks for Making This Recipe

emeril lagasse chicken marsala in a pan

Perfect Flour Coating

To get the perfect crispy coating on the chicken, make sure the flour is well-seasoned before dredging.

Giving each piece an even dusting will help it cook evenly.

Sautéing Mushrooms

When sautéing the mushrooms, avoid crowding the pan.

They should cook until they’re golden for a rich flavor in the final dish.

Marsala Wine Selection

Choose a good quality Marsala wine for the recipe as it affects the overall flavor significantly.

This small detail can make a noticeable difference.

Adjusting the Sauce

If you’d like a thicker sauce, you can reduce it a bit longer.

Alternatively, try adding a small amount of cornstarch dissolved in water.

Timing and Patience

Allow the flavors to meld together by not rushing the simmering stage.

This is where the rich flavors come together beautifully.

What to Serve with Chicken Marsala

Savory Garlic Mashed Potatoes

Garlic mashed potatoes are a comforting classic that pairs beautifully with Chicken Marsala’s rich flavors.

The creamy texture with a hint of garlic elevates the taste of the dish to another level.

You’ll love how the potatoes soak up the savory Marsala sauce!

Nutty Brown Rice

For something a bit different, try serving Chicken Marsala with nutty brown rice.

The rice’s earthy flavor complements the sauce, adding a hearty balance to the meal.

It’s also a great option if you’re looking to include a whole grain in your dinner!

Sautéed Spinach

If you want a burst of green on your plate, sautéed spinach makes an excellent choice.

The lightness of spinach offsets the creamy Marsala sauce nicely.

A quick toss in olive oil and garlic, and you have yourself a quick and easy side.

Herbed Couscous

Switch things up with a side of herbed couscous, featuring fresh herbs like parsley and cilantro.

The delicate taste of couscous offers a mild contrast to the savory chicken.

It’s a fun way to introduce something new to your plate while keeping it delicious!

Roasted Brussels Sprouts

Nothing beats roasted Brussels sprouts for a slightly unconventional side that’s packed with flavor.

Their crispy texture and subtle bitterness add an interesting twist to the meal.

A sprinkle of sea salt and a squeeze of lemon juice make them irresistible!

Variations and Substitutions

If you’re out of chicken breasts, don’t worry!

Chicken thighs make a fantastic substitute for a richer flavor.

They retain moisture beautifully and work great with this recipe.

When olive oil isn’t available, avocado oil is a perfect substitute.

It has a higher smoke point and imparts a mild, buttery taste.

Gluten-Free Option

For a gluten-free version, swap out the all-purpose flour with almond flour or gluten-free flour.

These options will help to maintain the crispiness of the chicken.

Non-Alcoholic Twist

Skip the Marsala wine and try chicken or vegetable stock with a splash of balsamic vinegar.

It adds a tangy flavor without the alcohol, making it suitable for everyone.

Feel free to adjust the spices to suit your preference, adding cayenne or smoked paprika for an extra kick.

Have fun experimenting with different variations until you find your perfect Chicken Marsala!

How to Store Leftover Emeril Lagasse Chicken Marsala

When you’ve made a delicious Chicken Marsala and have some leftovers, proper storage is key!

You want to keep the dish fresh and flavorful for your next meal.

Portion Control

Divide the Chicken Marsala into single-serving portions.

This makes it easier to reheat just the right amount later.

Use airtight containers or freezer-friendly bags for storage.

Airtight Sealing

Ensure the containers or bags are sealed tightly to prevent air exposure.

Removing excess air helps maintain the dish’s moisture and taste.

Label each container with the date for easy tracking.

Refrigeration and Freezing

Store the leftovers in the refrigerator if you plan to eat them within a few days.

If you’re looking to extend the storage, freezing is a great option!

Chicken Marsala stays good in the freezer for up to 2-3 months when prepared this way.

Common Mistakes to Avoid

Incorrect Dredging Technique

You might think dredging and breading are similar, but they’re not quite the same.

For this recipe, dredge the chicken in flour and not breadcrumbs.

Using breadcrumbs can make the coating too thick and change the texture.

Under-Seasoning the Chicken

Avoid the mistake of under-seasoning the chicken before cooking.

Make sure to use enough of the Essence seasoning mix to give the dish its signature flair.

Don’t shy away from seasoning, as it enhances the flavors of the entire dish.

Overcooking the Chicken

Be careful not to overcook the chicken, which can make it dry.

Cook the chicken just until golden brown on each side, about three minutes per side.

Keep an eye on the heat and adjust as necessary to avoid any burnt spots.

emeril lagasse chicken marsala recipe

Emeril Lagasse Chicken Marsala Recipe

Let's bring Emeril Lagasse's Chicken Marsala to your little at-home Italian trattoria.
The key to this dish is getting the chicken thin enough to cook evenly, so I always pound it to about 1/4 inch thick.
When browning the chicken, don’t overcrowd the pan—working in batches gives you the best, golden crust.
Let the sauce simmer long enough to thicken, and don’t skip scraping up the browned bits from the pan for extra depth!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Servings: 4

Ingredients

  • 4 Chicken Breasts
  • 1 cup All-Purpose Flour
  • 2 tbsp Olive Oil
  • 4 tbsp Butter
  • 1 cup Marsala Wine
  • 1 cup Chicken Stock
  • 8 oz. Mushrooms sliced
  • 3 cloves Garlic minced
  • 1 tsp Salt
  • 1 tsp Black Pepper

Instructions

  • Combine the flour, salt, and pepper in a shallow bowl.
  • Dredge the chicken breasts in the mixture and shake off any excess.
  • In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat.
  • Add chicken breasts and cook until they’re golden brown, about 3 minutes per side.
  • Remove them from the skillet and set aside.
  • Add sliced mushrooms to the same skillet.
  • Cook until they are lightly browned, then add the garlic and cook until fragrant.
  • Pour in the Marsala wine, scraping the bottom of the skillet to release any browned bits.
  • Let it simmer gently for a couple of minutes.
  • Add chicken stock and the remaining butter to the skillet.
  • Return the chicken to the pan.
  • Simmer for about 10 minutes until the sauce thickens and the chicken is cooked through

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