Best Chicken Marsala Recipe

By Jennifer Garza, iSaveA2Z.com,

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Ingredients:

1/2 cup all-purpose flour

1 Tablespoon of Emeril’s Creole Seasoning

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

3/4 cup Marsala Cooking wine

1 cup chicken stock

Salt and freshly ground black pepper

 

Prep Time: 10 minutes

Cook time: 20 minutes

Yield: 4 Servings

Instructions for the Best Chicken Marsale Recipe:

In a shallow bow combine the flour and Emeril’s Creole seasoning 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. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer the finished pieces 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 cooking wine and bring it to a boil. When the wine has reduced by about 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.

Voila! That’s it!