Homemade Restaurant-Quality Dish: Chicken Marsala

Chicken Marsala is a staple Italian dish served at many authentic Italian restaurants such as Bonterra Italian Bistro on Main Street and Machiavelli's Italian Restaurant on Center Street.

While it's a great dish to order out, having a fool-proof homemade recipe is invaluable for any occasion.

Whether you're hosting a small intimate dinner party, a holiday or birthday party with a large buffet, or want to provide a healthy and easy weeknight meal for your family, this dish is a home run.

While Chicken Marsala may seem difficult or intimidating, fit only for professional chefs, it's in fact far easier than you may think.  In fact, it's a dish any home cook can make in 30 minutes.

Chicken Marsala
Emeril Lagasse
Serves: 4-6
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients
1/2 cup all-purpose flour
1 tablespoon Essence Seasoning
2-4 boneless chicken breasts
1 tablespoon olive oil
4 tablespoons butter
3 cups sliced mushrooms (cremini, oyster, shiitake)
3/4 cup Marsala wine
1 cup chicken stock
salt and fresh ground pepper to taste
chopped chives for garnish (optional)

Essence Seasoning (makes about 2/3 cup)
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 leaf oregano
1 tablespoon dried thyme

Directions
Begin with washing and cutting your mushrooms into 1/4 inch thick slices. Then combine your Essence Seasoning ingredients in a small air tight container and mix until combined. In a small bowl, mix 1 tablespoon of your Essence Seasoning with your flour until combined and reserve your remaining seasoning for another time.

Prepare your chicken breasts by removing the excess fat and cutting each breast in half through the center. Open it up like a book and cut down the seam. Once cut in half, pound the chicken until you have thin cutlets about 1/4 inch thick.  Dredge your chicken in the flour mixture, shaking off any excess flour.

In a large skillet, heat 1 tablespoon of olive oil until smoking, but not sizzling.  Then add one tablespoon of butter until melted.  Add your chicken breasts and cook until golden brown on both sides, about 3 minutes.  Transfer your chicken to a plate and set aside.

Melt another tablespoon of butter in the same skillet and add your mushrooms. Saute until your mushrooms are golden brown and have given off their liquid. Add the Marsala sauce and bring to a boil. When the liquid reduces by half, add your chicken stock. Cook for 3 minutes or until the sauce slightly thickens.

Then reduce your temperature to medium and return your chicken to the pan. Cook for about 5 to 6 minutes or until your chicken is cooked through and the sauce is thickened.  Once thickened, swirl in the remaining 2 tablespoons of butter and add salt and pepper to taste.

Visit my food blog, Sprinkles of Parsley, to find more recipes with step by step pictures and tutorials.