Emeril’s Irresistible Chicken Marsala Recipe

emeril chicken marsala

Emeril Lagasse is a super famous chef, and you’ve probably heard him say, “Kick it up a notch!” He’s famous for mixing Cajun and Creole cooking styles, which come from the Southern part of the United States. But he’s not just about those flavors – he’s a master of cooking dishes from all over the world. One dish he’s made his own is Chicken Marsala. he took a classic recipe and added his special touch to make it even better. So, let’s take a closer look at Emeril Chicken Marsala. We’ll learn about how he cooks it, what flavors he uses, and a bit about Emeril himself.

The Origins of Chicken Marsala

Chicken Marsala is like this dish that lots of Italian-Americans eat a lot, but where it comes from is kind of hard to figure out. It seems like it might have some Italian roots because it uses Marsala wine, which is a special wine from Sicily, Italy. Back in the day, Marsala wine was mostly used in sweet desserts, but when Italian immigrants came to America, they started using it in savory dishes like Chicken Marsala. The part with the mushrooms and the yummy sauce is probably more of an American thing because it’s all about making the food tasty and satisfying.

Emeril’s Take: The Magic of Essence

Emeril’s Chicken Marsala is like his special twist on a famous Italian-American dish. What makes it tasty?  All thanks to Emeril’s special mix of spices called Emeril’s Essence. This mix isn’t just any old seasoning – it’s got paprika, garlic powder, onion powder, and a bunch of other tasty spices all mixed. When you use Emeril’s Essence, it doesn’t just make the chicken taste good, it also makes the sauce in the pan extra delicious, with lots of amazing flavors blending. This is like a magical flavor boost for your cooking.

How to Make Emeril Chicken Marsala:

Lets make Emeril Chicken Marsala with this easy-to-follow recipe, making rich flavors for the best eating experience with this recipe.


  • 1/2 cup all-purpose 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 wine
  • 1 cup chicken stock
  • Salt and freshly ground black pepper
  • Chopped chives (for garnish)

Emeril’s Essence (Creole Seasoning)

Combine the following ingredients and store in an airtight jar:

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano leaves
  • 1 tablespoon thyme


  1. In a shallow bowl or plate, mix the flour with 1 tablespoon of Emeril’s Essence.
  2. Dredge the chicken breast halves in the seasoned flour mixture, shaking off any excess.
  3. Heat the olive oil in a large skillet over medium-high heat until hot.
  4. Add 1 tablespoon of butter and cook the chicken breasts until golden brown on both sides (about 3 minutes per side). Transfer to a plate and set aside.
  5. In the same skillet, add 1 tablespoon of the remaining butter and sauté the sliced mushrooms until golden brown around the edges and they’ve released their liquid.
  6. Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half.
  7. Add the chicken stock and cook for 3 minutes or until the sauce thickens.
  8. Lower the heat to medium and return the chicken breasts to the pan. Continue cooking until they are cooked through and the sauce has thickened (about 5-6 minutes).
  9. Swirl in the remaining 2 tablespoons of butter, and season with salt and pepper to taste.
  10. Serve your Chicken Marsala over mashed potatoes or rice, garnished with chopped chives.

Additional Tips:

  • Try serving Emeril’s Chicken Marsala with some pasta, like fettuccine, or mashed potatoes on the side. They’ll help you enjoy all the yummy sauce!
  • For an extra tasty twist, you can put a spoonful of mascarpone cheese or grated Parmesan on top of the dish when it’s done.
  • You can keep your leftovers in a sealed container in the fridge for about three days. When you want to eat them again, warm them up slowly so you don’t end up cooking the chicken too much.

Why We Love Emeril’s Version

Chicken Marsala, made by Emeril Lagasse, is known for its strong flavors and a little kick. It even tastes better with Essence seasoning because of its multiple layers. when you include Marsala wine, it will add sweetness and nutty flavors that will only make the dish more delightful. This recipe will blow everyone’s mind whether you are having a formal get-together or if you just want to spoil yourself with something nice.


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