Flavor-Packed Chicken Marsala with a Kick
Experience the exquisite taste of Chicken Marsala in this elevated recipe inspired by the renowned chef Emeril Lagasse. Tender, pounded chicken breasts are lightly coated in a seasoned flour mixture and pan-fried until golden brown. They are then complemented by a rich sauce made from earthy mushrooms, sweet Marsala wine, and savory chicken stock. Infused with a hint of spice from cayenne and a medley of aromatic herbs, this dish is perfect for any special occasion or a comforting weeknight dinner. Serve it alongside creamy mashed potatoes or fluffy rice for a meal that’s satisfying and full of flavor, making it a delightful option for those who enjoy a touch of excitement in their cooking!
4
Servings
450
Calories
16
Ingredients
Ingredients
Flour
1/2 cup (all-purpose flour)
Boneless skinless chicken breasts
2 (cut in halves and pounded thin)
Olive oil
1 tablespoon (for cooking)
Butter
4 tablespoons (divided)
Mushrooms
3 cups (sliced)
Marsala wine
3/4 cup (sweet or dry, to taste)
Chicken stock
1 cup (low-sodium recommended)
Salt
to taste (for seasoning)
Black pepper
to taste (freshly ground)
Chopped chives
for garnish (fresh)
Paprika
2 1/2 tablespoons (for seasoning)
Garlic powder
2 tablespoons (for seasoning)
Onion powder
1 tablespoon (for seasoning)
Cayenne pepper
1 tablespoon (for spice)
Dried oregano leaves
1 tablespoon (for seasoning)
Thyme
1 tablespoon (fresh or dried)
Instructions
1
In a shallow bowl or plate, combine the flour with 2 tablespoons of paprika, garlic powder, onion powder, cayenne pepper, oregano, thyme, salt, and black pepper. Mix well to create a seasoned flour mixture.
2
Dredge each chicken breast half in the seasoned flour, ensuring they are evenly coated. Shake off any excess flour.
3
Heat the olive oil in a large skillet over medium-high heat. When hot, add 1 tablespoon of butter to the pan.
4
Place the chicken breasts in the skillet and cook for about 3 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and transfer it to a plate. Set aside.
5
In the same skillet, melt 1 tablespoon of butter and add the sliced mushrooms. Sauté until the mushrooms are golden brown and have released their moisture, about 5-6 minutes.
6
Pour in the Marsala wine and bring to a boil, stirring to deglaze the pan and scrape up any browned bits from the bottom. Allow the wine to reduce by half, about 2-3 minutes.
7
Once the wine has reduced, add the chicken stock and simmer for an additional 3 minutes until the sauce thickens slightly.
8
Reduce the heat to medium, and return the chicken breasts to the skillet. Cook for another 5-6 minutes, allowing the chicken to soak up the flavors of the sauce.
9
Swirl in the remaining 2 tablespoons of butter, then season with salt and freshly ground black pepper to taste.
10
Serve immediately with creamy mashed potatoes or fluffy rice, garnished with chopped chives. Enjoy your flavorful Chicken Marsala!
Nutrition Information
17.5g
Carbs
35g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Flavor-Packed Chicken Marsala with a Kick?
This is an elevated Chicken Marsala recipe inspired by Emeril Lagasse, featuring tender chicken, earthy mushrooms, and a spicy twist.
How many servings does this recipe provide?
This recipe makes 4 servings.
What is the calorie count per serving?
Each serving contains approximately 450 calories.
How much protein is in each serving?
There are 35 grams of protein per serving.
What are the carbohydrate levels for this dish?
This recipe contains 17.5 grams of carbohydrates per serving.
What type of chicken should I use?
Use 2 boneless skinless chicken breasts that have been cut in halves and pounded thin.
Which mushrooms are required for this recipe?
The recipe calls for 3 cups of sliced mushrooms.
What kind of Marsala wine is best?
You can use either sweet or dry Marsala wine depending on your personal taste preference.
What makes this Chicken Marsala spicy?
The 'kick' comes from the addition of one tablespoon of cayenne pepper in the seasoned flour mixture.
What is in the seasoned flour mixture?
The mixture consists of flour, paprika, garlic powder, onion powder, cayenne pepper, oregano, thyme, salt, and black pepper.
How do I prepare the chicken before cooking?
Dredge each chicken breast half in the seasoned flour mixture and shake off any excess.
What fats are used for pan-frying?
The recipe uses a combination of olive oil and butter to fry the chicken.
How long do I cook the chicken breasts in the skillet?
Cook the chicken for about 3 minutes on each side until they are golden brown and cooked through.
How long should I sauté the mushrooms?
Sauté the sliced mushrooms for about 5 to 6 minutes until they are golden brown and have released their moisture.
What is the process for deglazing the pan?
Pour in the Marsala wine and stir to scrape up any browned bits from the bottom of the skillet.
How much should the Marsala wine be reduced?
The wine should be allowed to boil until it reduces by half, which takes about 2 to 3 minutes.
What type of chicken stock is recommended?
Low-sodium chicken stock is recommended for this recipe.
How do I thicken the sauce?
Add the chicken stock and simmer for about 3 minutes until the sauce thickens slightly.
When do I put the chicken back into the sauce?
After the sauce has thickened slightly, reduce the heat and return the chicken to the skillet.
How long does the chicken simmer in the sauce?
Allow the chicken to cook in the sauce for another 5 to 6 minutes to soak up the flavors.
What is the final touch for the sauce?
Swirl in the remaining 2 tablespoons of butter and season with salt and black pepper to taste.
What side dishes go well with this recipe?
It is best served alongside creamy mashed potatoes or fluffy rice.
What garnish is used for this dish?
Freshly chopped chives are suggested as a garnish.
Is this recipe considered easy?
Yes, it is tagged as an easy chicken recipe suitable for weeknight dinners.
How many total ingredients are needed?
The recipe requires 16 ingredients in total.
Can I use dried herbs?
The recipe specifies dried oregano leaves and notes that thyme can be either fresh or dried.
What is the category of this recipe?
This recipe is categorized under Chicken Breast.
Who is the inspiration for this version of Chicken Marsala?
The recipe is inspired by the famous chef Emeril Lagasse.
How much garlic powder is used?
The seasoning mixture uses 2 tablespoons of garlic powder.
How much paprika is included in the flour mixture?
The recipe calls for 2.5 tablespoons of paprika.