Chicken Marsala Emeril Lagasse 2003

Posted by Penny Moline on Thursday, June 24, 2021 Under: Chicken, poultry and such
1/2 cup flour
1 T essence recipe follows
2 boneless skinless chicken breast
1 T olive oil
4 T butter
3 cups sliced mushrooms , cremini, oysters, shitake or whatever you have on hand
3/4 cup marsala
1 cup chicken stock
salt and pepper
chopped chives for garnish

in a shallow bowl combine flour and essence and stir to combine quickly dredge chicken breast in flour and shake to remove excess flour
heat oil in a large skillet over medium heat until very hot, but not smoking.  add 1 T butter and cook chicken until golden on both sides.  transfer to a plate and set aside.  add 1 T butter then add mushrooms.  cook until mushrooms are golden brown.  add marsala and bring to a boil.  when wine has reduced by half add chicken stock and cook for about 3 minutes or until sauce has thickened slightly.  lower heat to medium and return the chicken breast to pan and cook until chicken is done.  swirl in remaining butter and season to taste with salt and pepper.  garnish with chopped chives and serve immediately.

essence by Emeril

2 1/2 T paprika
2 T salt
2 T garlic powder
1 T black pepper
1 T onion powder
1 T cayenne pepper
1 T dried leaf oregano

In : Chicken, poultry and such 

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let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Chicken Marsala Emeril Lagasse 2003

Posted by Penny Moline on Thursday, June 24, 2021 Under: Chicken, poultry and such
1/2 cup flour
1 T essence recipe follows
2 boneless skinless chicken breast
1 T olive oil
4 T butter
3 cups sliced mushrooms , cremini, oysters, shitake or whatever you have on hand
3/4 cup marsala
1 cup chicken stock
salt and pepper
chopped chives for garnish

in a shallow bowl combine flour and essence and stir to combine quickly dredge chicken breast in flour and shake to remove excess flour
heat oil in a large skillet over medium heat until very hot, but not smoking.  add 1 T butter and cook chicken until golden on both sides.  transfer to a plate and set aside.  add 1 T butter then add mushrooms.  cook until mushrooms are golden brown.  add marsala and bring to a boil.  when wine has reduced by half add chicken stock and cook for about 3 minutes or until sauce has thickened slightly.  lower heat to medium and return the chicken breast to pan and cook until chicken is done.  swirl in remaining butter and season to taste with salt and pepper.  garnish with chopped chives and serve immediately.

essence by Emeril

2 1/2 T paprika
2 T salt
2 T garlic powder
1 T black pepper
1 T onion powder
1 T cayenne pepper
1 T dried leaf oregano

In : Chicken, poultry and such 

Next post: Easy Paella
Previous post: Pasta Primavera

« Back to posts

let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

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