Go Back
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