Easy Chicken Marsala Recipe by Emeril – Perfect for Beginners


Hey there! Ever heard of Chicken Marsala? It’s a super tasty dish that’s not as hard to make as you might think, especially if we’re using a recipe inspired by the famous chef, Emeril Lagasse. If you’re around 15 or just new to cooking, this blog is going to make cooking Chicken Marsala a piece of cake for you. We’ll use simple words and steps so you can follow along without any headache.

Recipe Details

“Chicken Marsala Emeril” style is all about chicken cooked with a delicious mushroom and wine sauce. It sounds fancy, but trust me, it’s easy. We’re going to walk through the whole process together, from what you need to buy to how you cook it. So, grab your apron, and let’s get started!


  • 4 chicken breasts (make sure they’re boneless and skinless)
  • Salt and pepper (just the regular kind you have at home)
  • 1/4 cup of all-purpose flour (for coating the chicken)
  • 4 tablespoons of butter (yep, the stuff you spread on your toast)
  • 1 cup of mushrooms (sliced, any kind you like)
  • 1/2 cup of Marsala wine (this is what gives the dish its name)
  • 1/2 cup of chicken broth (you can find this in a box or can at the store)
  • Chopped parsley (for making it look pretty before you eat it)

Preparation Steps

  1. First, you want to make your chicken nice and thin. Place each breast between two pieces of plastic wrap and gently pound them with a rolling pin or a heavy pan until they’re about 1/4 inch thick.
  2. Next, season both sides of the chicken with a little salt and pepper, then lightly coat them in flour. Shake off any extra flour so it’s just a light coating.
  3. Heat 2 tablespoons of butter in a big pan over medium heat. When it’s melted, cook the chicken for about 4 minutes on each side, or until it’s golden and cooked through. Take the chicken out of the pan and put it on a plate for now.
  4. In the same pan, add the rest of the butter and the sliced mushrooms. Cook them until they’re soft and browned, which should take around 5 minutes.
  5. Pour in the Marsala wine and chicken broth, then let it cook until the sauce gets thick and yummy, about 10 minutes.
  6. Put the chicken back in the pan with the sauce and mushrooms, and heat it all together for a couple of minutes.

Recipe Tips and Variations

  • If you don’t have Marsala wine, you can use sherry or even white wine. The taste will be a bit different but still good.
  • Feel free to add more veggies if you like. Spinach or bell peppers can add some nice color and flavor.
  • For a creamy version, stir in a little heavy cream at the end.

Serving Suggestions

Chicken Marsala goes great with pasta, rice, or mashed potatoes. You can also just serve it with some bread to soak up all the delicious sauce.

Nutritional Information

This dish is pretty good for you, especially if you stick to the serving size. Each serving has about 350 calories, with a good mix of protein, carbs, and fats. Plus, the mushrooms give you some nice vitamins and minerals.