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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Recipe Information
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
Instructions
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch.
In a shallow bowl, combine the flour, salt, and black pepper.
Dredge the chicken breasts in the flour mixture, shaking off any excess.
Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
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.
Add the remaining tablespoon of olive oil and 2 tablespoons of butter to the skillet.
Stir in the sliced mushrooms and cook for 5-6 minutes, or until they are browned and have released their moisture.
Add the minced garlic and cook for 1 minute, stirring constantly.
Pour in the Marsala wine and bring to a simmer, scraping up any brown bits from the bottom of the skillet.
Add the chicken stock and continue to simmer for 3-4 minutes, allowing the sauce to reduce slightly.
Stir in the heavy cream and cook for an additional 2-3 minutes, until the sauce thickens.
Return the chicken breasts to the skillet, spooning the sauce over them, and cook for 2 minutes to heat through.
Garnish with chopped parsley before serving. Enjoy warm!
Nutrition Facts
Calories |
649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 642 mg | 28% | |
| Total Carbohydrate | 21.0 g | 8% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 4.9 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 39 mg | 3% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 711 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
