Chicken Marsala

Chicken Marsala

Chicken Marsala dish based on Emeril Lagasse's recipe.



  1. 3 chicken breasts (about 500 grams total)
  2. 1/2 Cup flour
  3. 2 Tablespoons Cajun seasoning
  4. 1 Tablespoon olive oil
  5. 3 Tablespoons butter (separated into 3 equal parts)
  6. 1/2 yellow onion small
  7. 6 Cloves garlic
  8. 300 Grams mushrooms sliced (about 5 cups)
  9. 3/4 Cup Marsala wine
  10. 1 Cup chicken stock
  11. salt
  12. black pepper


30 mins
  1. Add Photo

    Incorporate the Cajun seasoning into the flour

  2. Add Photo

    Tenderize the chicken breasts and slice them in half

  3. Add Photo

    Heat olive oil in shallow sauce pan on medium high heat until hot but not smoking

  4. Add Photo

    Melt 1 tablespoon butter in the pan and add the chicken breasts

  5. Add Photo

    Brown chicken breasts on each side (about 3 minutes per side)

  6. Add Photo

    Remove chicken breasts from the pan and set aside

  7. Add Photo

    Add 1 tablespoon butter, onions, and garlic to the pan

  8. Add Photo

    Cook until onions start to become translucent (about 1 minute)

  9. Add Photo

    Add mushrooms and cook until they brown and lose much of their liquid

  10. Add Photo

    Pour in the Marsala wine and cook until wine is reduced by half

  11. Add Photo

    Add chicken stock and cook until the sauce has thicken slightly (about 3 minutes)

  12. Add Photo

    Lower heat to medium, add the last tablespoon of butter, and add the chicken breasts back to the pan

  13. Add Photo

    Cook chicken breasts for about 5 minutes, flipping occasionally

  14. Add Photo

    Season with salt and pepper

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