Easy Chicken Marsala

This Easy Chicken Marsala is wonderful dish consisting of pan fried chicken breasts covered with a silky, mushroom, Marsala wine sauce.

Chicken Marsala is an Italian-American dish that is a variation of the Italian scaloppina dishes. Marsala is a fortified wine produced in Sicily. The dish combines floured chicken breasts, that are lightly pan fried, with a reduced wine and mushroom sauce. The sauce is then poured over the chicken and can be served with rice, pasta or mashed potatoes.

This Chicken Marsala is largely based on Emeril Lagasse’s version and is easy to make in one pan. There are a few things you can do to speed up the prep time. First, you can use prepackaged, thin sliced chicken breast, instead of slicing whole breasts and pounding them thin. The one thing with slicing and pounding is that you are tenderizing the chicken in the process. I have had good luck with the thin sliced chicken breasts being tender as well. You can also buy pre-sliced mushrooms that will save you slicing time.

Easy Chicken Marsala-Ingredients

Boneless chicken breasts, olive oil, butter, mushrooms, chicken stock, Marsala wine, salt, ground pepper, flour, Essence of Emeril Seasoning.

Instructions

• Slice chicken in half and pound thin or use thin sliced chicken breast.
• Combine flour and seasoning in a shallow bowl. Set aside.
• Heat 1 tbsp olive oil and 1 tsp butter on medium high in a large sauté pan.
• Dredge the chicken in the flour, coating both sides and place in the pan.
• Cook the chicken until lightly browned, then flip, about 3 minutes per side. Set cooked chicken on a plate.
• Add an additional tsp of butter to pan, then add the mushrooms.
• Cook mushrooms until they give off all their liquid, about 15 minutes.
• Pour in the Marsala wine and reduce by half, scraping any brown bits off the bottom of the pan.
• Add the chicken stock, lower the heat to medium low and bring to a simmer.
• Once simmering, add the chicken back to the pan.
• Add 2 tbsp of butter, salt, pepper and incorporate.
• Let simmer for 8-10 minutes.
• Plate and serve immediately. 
• Eat it plain, with rice or pasta. 
• Enjoy!

Easy Chicken Marsala

This Easy Chicken Marsala is wonderful dish consisting of pan fried chicken breasts covered with a silky, mushroom, Marsala wine sauce.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Course Chicken, Main Course

Cuisine American, Italian

Servings 6 people

Equipment

• Large Frying Pan

Ingredients

  

• 3 boneless, skinless chicken breasts cut in half & pounded thin
• 2 tbsp olive oil
• 6 tbsp butter
• 3 8oz packages mushrooms white, baby bella, oyster or shittake
• 1 1/2 cups chicken stock
• 1 cup Marsala wine
• 1 tsp salt
• 1/2 tsp fresh ground pepper
• 3/4 cup flour
• 2 tbsp Essence of Emeril Seasoning

Instructions

 

• Slice chicken in half and pound thin or use thin sliced chicken breasts.
• Combine flour and seasoning in a shallow bowl. Set aside.
• Heat 1 tbsp olive oil and 1 tsp butter on medium high in a large sauté pan.
• Dredge then chicken in the flour, coating both sides and place in pan.
• Cook the chicken until lightly browned, then flip, about 3 minutes per side. Set the cooked chicken on a plate.
• Add an additional tsp of butter to pan, then add the mushrooms.
• Cook mushrooms until they give off all their liquid, about 15 minutes.
• Pour in the Marsala wine and reduce by half, scraping any brown bits off the bottom of the pan.
• Add the chicken stock, lower the heat to medium low and bring to a simmer.
• Once simmering, add the chicken back to the pan.
• Add 2 tbsp of butter, salt, pepper and incorporate.
• Let simmer for 8-10 minutes.
• Plate and serve immediately. Add rice or pasta.
• Enjoy!

Keyword Chicken, Easy Italian Dish, Italian, Main Course, marsala, Mushrooms, one pan, pan-fried