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