Chicken Marsala By Emeril Recipes

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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.

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 (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 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



Chicken Marsala image

A delicious, classic chicken dish -- lightly coated chicken breasts braised with Marsala wine and mushrooms. Easy and ideal for both a quick weeknight entree AND serving to company.

Provided by Anonymous

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 10

¼ cup all-purpose flour for coating
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
½ cup Marsala wine
¼ cup cooking sherry

Steps:

  • In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
  • In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Nutrition Facts : Calories 447.7 calories, Carbohydrate 13.3 g, Cholesterol 99 mg, Fat 26.6 g, Fiber 0.5 g, Protein 28.8 g, SaturatedFat 9.6 g, Sodium 543 mg, Sugar 2.8 g

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"

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