Treat Yourself to Some Delicious Chicken Marsala
Looking for a special home cooked meal without having to break the bank? Look no further than Emeril’s Chicken Marsala! With a few simple ingredients, you can make this delicious and hearty dish to share with family and friends. You’ll find added depth of flavor with the inclusion of Marsala wine and a few extra steps, but the final product is certainly worth it.
Ingredients Needed for Emeril’s Chicken Marsala
To make Emeril’s Chicken Marsala, you’ll need the following ingredients:
- 8 boneless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 1/4 cup shallots
- 1/4 teaspoon black pepper
- 1/2 cup chopped parsley
- 3 tablespoons butter
- 1/4 cup Marsala wine
- 1/4 cup fresh mushrooms
- 3 tablespoons all-purpose flour
- 1/4 cup chicken broth
Directions for Making Emeril’s Chicken Marsala
Start by seasoning the chicken with salt to taste. In a skillet, heat the olive oil over medium heat and add the chicken breasts. Cook the chicken until the skin is golden and the chicken is cooked through. Remove the chicken from the pan and set aside. Begin making the sauce by adding the shallots, garlic and parsley to the same skillet. Cook, stirring frequently, until the vegetables have softened. Add the butter and melt, then add the Marsala wine, chicken broth and mushrooms. Simmer until the mushrooms are tender.
Mix the flour with a little bit of water to form a thin paste and gradually add it to the skillet, stirring until the sauce thickens. Add the cooked chicken back to the pan and simmer for a few minutes before serving. Make sure to season with black pepper to taste and top with extra parsley for presentation. Enjoy this delicious meal with your family and friends!
FAQs
Q: How long does Emeril’s Chicken Marsala take to make?
A: The total time for making Emeril’s Chicken Marsala is about 30 minutes.
Q: Can I use pre-cooked chicken for this recipe?
A: Yes, you can use pre-cooked chicken if you would like. However, it’s best to cook the chicken in the skillet first to get the full flavor of the dish.
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