Best 6 Emeril Lagasses Chicken Marsala Recipes

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Indulge in a culinary masterpiece with Emeril Lagasse's Chicken Marsala, a delectable dish that tantalizes the taste buds with its rich flavors and enticing aroma. Originating from Italy, Chicken Marsala has captivated food enthusiasts worldwide with its harmonious blend of savory and sweet notes. This classic recipe features tender chicken breasts coated in a flavorful flour mixture, then seared to golden perfection. The true magic lies in the luscious Marsala wine sauce, a symphony of savory mushrooms, aromatic shallots, and a touch of fresh herbs. Accompanied by a side of creamy polenta or mashed potatoes, this dish guarantees a satisfying and memorable dining experience. If you're seeking a vegetarian alternative, fear not, as Emeril's Portobello Marsala offers a meatless rendition that is equally delightful. Portobello mushrooms take center stage, marinated in a delectable mixture of balsamic vinegar and herbs, then grilled to smoky perfection. The rich Marsala wine sauce, brimming with earthy mushrooms and aromatic shallots, complements the meaty texture of the portobello mushrooms, creating a harmonious balance of flavors. Whether you prefer the classic Chicken Marsala or the succulent Portobello Marsala, these recipes promise to elevate your culinary skills and leave your taste buds craving more.

Let's cook with our recipes!

CHICKEN MARSALA BY EMERIL



Chicken Marsala by Emeril image

This is the tastiest chicken marsala receipe I have ever had. It is by Emeril Lagasse. It has a bit of a kick to it too!

Provided by shannon1979

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

1/2 cup flour
2 boneless skinless chicken breasts, cut in halves and pounded thin
1 tablespoon olive oil
4 tablespoons butter
3 cups sliced mushrooms
3/4 cup marsala
1 cup chicken stock
salt & freshly ground black pepper
chopped chives (to garnish)
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano leaves
1 tablespoon thyme

Steps:

  • In a shallow bowl or plate combine the flour and 1 T. of the Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove excess.
  • Heat the oil in a large skillet over med-high heat until hot. Add 1 Tablespoon of butter and cook the chicken breasts until golden brown on both sides about 3 min per side. Transfer to a plate and set aside.
  • Add 1 T. of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. when the wine has reduced by half add the chicken stock and cook for 3 minute or until sauce has thickened.
  • Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened about 5-6 minute.
  • Swirl in the remaining 2 T of butter, add salt and pepper to taste.
  • Serve with mashed potatoes or rice. Enjoy!

CHICKEN MARSALA



Chicken Marsala image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

1/2 cup all-purpose flour
1 tablespoon Essence, recipe follows
2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
1 tablespoon olive oil
4 tablespoons butter
3 cups sliced mushrooms (cremini, oyster, shiitake)
3/4 cup Marsala
1 cup chicken stock
Salt and freshly ground black pepper
Chopped chives, for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
  • Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

THE BEST CHICKEN MARSALA



The Best Chicken Marsala image

This classic Italian-American dish is a nostalgic reminder of large family dinners of a bygone era. It's the ultimate crowd pleaser. The flavors from the marsala and cremini mushrooms bring a sweet earthiness to the sauce that really elevates simple seared chicken breasts.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9

3 boneless skinless chicken breasts, 1 1/2 to 2 pounds
Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour
1/4 cup olive oil
12 ounces cremini mushrooms, sliced 1/4-inch thick
1 large shallot, finely chopped
1 1/2 cups dry marsala wine
6 tablespoons unsalted butter, cut into pieces
1/3 cup flat-leaf parsley, chopped, plus more for garnish

Steps:

  • Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap.
  • Cut the chicken breasts in half lengthwise, making 6 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put a chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick and 6 to 8 inches long. Transfer to the wire rack. Repeat with the remaining chicken pieces. Liberally sprinkle the chicken with salt and pepper.
  • Mix the flour with 1 1/2 teaspoons salt and a generous amount of pepper in a shallow bowl or plate. Dredge the cutlets in the seasoned flour, shaking off any excess. Heat 3 tablespoons of the oil in a large skillet over medium-high heat until very hot, about 1 minute. Sear 3 cutlets until golden brown, about 2 minutes per side. Transfer the cutlets to a plate. Add the remaining 1 tablespoon of oil to the pan and sear the remaining 3 cutlets until golden brown, about 2 minutes per side. It's ok if the chicken is not completely cooked through; it will finish cooking in the sauce.
  • Add the mushrooms and 1/2 teaspoon salt to the same pan and cook, stirring and scraping up any browned bits, until the mushrooms are slightly softened and just beginning to release some liquid, 3 to 4 minutes. (The mushrooms will soak up the oil quickly and dry up the pan; that's ok, more liquid will release as they cook longer.) Add the shallots and cook, stirring and scraping up any browned bits, until starting to soften, 3 to 4 minutes.
  • Remove the pan from the heat. Pour in the wine and 1/2 cup water. Return the pan to high heat and bring to a boil. Reduce the heat to medium and simmer until the liquid reduces by a third and starts to thicken, 6 to 7 minutes. Whisk in the butter and continue whisking until it is melted and the sauce has thickened, 1 to 2 minutes.
  • Add the cutlets and any accumulated juices to the pan and cook, flipping halfway through, until the chicken is cooked through and the sauce has thickened, about 2 minutes.
  • Remove the chicken to a platter and stir the parsley into the sauce. Pour the sauce over the chicken and garnish with more parsley.

EMERIL LAGASSE CHICKEN MARSALA RECIPE



Emeril Lagasse Chicken Marsala Recipe image

This version of chicken marsala is very famous across the United States of America. This recipe is created by the renowned chef Emeril Lagasse.

Provided by Samah

Categories     Main Course

Time 30m

Number Of Ingredients 16

2 Boneless Skinless Chicken Breasts
½ cup All-Purpose Flour
3 cups Mushrooms (sliced)
¾ cup Marsala
4 teaspoons Butter
1 teaspoon Olive Oil
1 cup Chicken Stock
Chives (chopped) (for garnish)
2 ½ teaspoons Paprika
2 teaspoons Salt
2 teaspoons Garlic Powder
1 teaspoon Black Pepper
1 teaspoon Onion Powder
1 teaspoon Cayenne Pepper
1 teaspoon Dried Leaf Oregano
1 teaspoon Dried Thyme

Steps:

  • Mix the paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme in a bowl. Store this essence in a container or jar.
  • In a bowl, mix the flour and the essence. Now, add the chicken breasts to this flour mixture and mix it thoroughly.
  • Heat some oil in a large pan. Then, add butter to it and cook the chicken breasts in it.
  • Cook them for about 3 minutes until they are golden brown and set them aside.
  • Now, add some more butter in the pan and add mushrooms to it.
  • Cook the mushrooms until they are golden brown.
  • In this pan, add the marsala wine and boil it until it gets reduced to half. Then, add the chicken stock in it. Cook for over 3 minutes until the sauce has thickened.
  • Now, lower the heat and add the chicken breasts in the pan. Cook them in this sauce until the sauce reaches the desired consistency.
  • Add some more butter, salt, and pepper according to your taste.
  • Garnish it with some chopped chives and serve right away.

Nutrition Facts : Calories 333.9 kcal, Cholesterol 77.3 mg, Sodium 624.2 mg, Carbohydrate 22.3 g, Fiber 2.1 g, Protein 30.8 g, Sugar 8 g, ServingSize 1 serving

CHICKEN MARSALA (EMERIL LAGASSE) RECIPE - (4.4/5)



Chicken Marsala (Emeril Lagasse) Recipe - (4.4/5) image

Provided by á-3145

Number Of Ingredients 21

Essence (Emeril's Creole Seasoning):
1/2 cup all-purpose flour
1 tablespoon Essence, recipe follows
2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
1 tablespoon olive oil
4 tablespoons butter
3 cups sliced mushrooms (cremini, oyster, shiitake)
3/4 cup dry Marsala
1 cup chicken stock
Salt and freshly ground black pepper
Chopped chives, for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

Steps:

  • In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour. Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.

EMERIL LAGASSE'S CHICKEN MARSALA RECIPE - (4.5/5)



Emeril Lagasse's Chicken Marsala Recipe - (4.5/5) image

Provided by á-17861

Number Of Ingredients 21

Essence (Emeril's Creole Seasoning):
Ingredients
/2 cup all-purpose flour
1 tablespoon Essence, recipe follows
2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
1 tablespoon olive oil
4 tablespoons butter
3 cups sliced mushrooms (cremini, oyster, shiitake)
3/4 cup Marsala
1 cup chicken stock
Salt and freshly ground black pepper
Chopped chives, for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.

Steps:

  • Directions Directions In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour. Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately. Combine all ingredients thoroughly and store in an airtight jar or container. My whole life I've dreamed of being a mother... aka the perfect homemaker. I pictured myself putting hot meals on the table every night and pulling out fresh, baked cookies for my kiddies after school. Well, besides the few staple recipes I know and the same batch of cookies I bake every week. My kitchen skills need a makeover!!! I'm hoping this blog will inspire me and push me to become a domestic dreamer. "A chandlier would make any meal taste better"

Tips:

  • To achieve a flavorful and tender chicken, marinate it in a mixture of olive oil, lemon juice, garlic, and herbs for at least 30 minutes before cooking.
  • Use a good quality Marsala wine for the sauce. A dry Marsala will produce a more robust flavor, while a sweeter Marsala will create a more mellow sauce.
  • To prevent the sauce from curdling, whisk in the cold butter gradually, one tablespoon at a time.
  • Serve the chicken marsala over mashed potatoes, pasta, or rice to soak up the delicious sauce.

Conclusion:

Emeril Lagasse's chicken marsala is a classic dish that is sure to impress your family and friends. With its tender chicken, rich Marsala sauce, and savory mushrooms, this dish is a perfect choice for a special occasion or a weeknight meal. So next time you're looking for a flavorful and easy-to-make chicken dish, give Emeril Lagasse's chicken marsala a try!

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