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Chicken Marsala By Emeril

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Ingredients

Adjust Servings:
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

Nutritional information

519.5
Calories
165 g
Calories From Fat
18.4 g
Total Fat
8.5 g
Saturated Fat
70.1 mg
Cholesterol
3766.1mg
Sodium
31.8 g
Carbs
4.5 g
Dietary Fiber
4.7 g
Sugars
19.6 g
Protein
451g
Serving Size (g)
4
Serving Size

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Chicken Marsala By Emeril

Features:
    Cuisine:

    Best chicken marsala ever! The chicken is a spicy kick with the sweet nuttiness of the marsala. I always double the marsala sauce recipe. Great over mashed potatoes.

    • 60 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Chicken Marsala by Emeril,Best chicken marsala ever! The chicken is a spicy kick with the sweet nuttiness of the marsala. I always double the marsala sauce recipe. Great over mashed potatoes.,After Ive browned chicken and mushrooms I transfer to baking dish, add shredded Swiss cheese and bake 375 for 30 minutes. Serve over mashed potatoes.


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    Steps

    1
    Done

    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.

    2
    Done

    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.

    3
    Done

    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.

    4
    Done

    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.

    5
    Done

    Swirl in the Remaining 2 T of Butter, Add Salt and Pepper to Taste.

    6
    Done

    Serve With Mashed Potatoes or Rice. Enjoy!

    Avatar Of Giselle Scott

    Giselle Scott

    Mediterranean maven creating dishes that are light fresh and bursting with flavor.

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