Chicken Marsala


  • 1 lb diced chicken breast
  • 8 oz pasta (I like to use farfalle)
  • 3 cups sliced mushrooms (portobello, crimini, shiitake and oyster are all good options, or a combination of them)
  • 1/2 cup all purpose flour
  • 1 tbsp Emeril’s Original Essence Seasoning
  • 1 cup good Marsala wine
  • 2 cloves garlic (minced)
  • 1 1/4 cup chicken broth
  • 2 tbsp extra virgin olive oil
  • Salt and pepper to taste


  1. Combine the flour and essence seasoning in a sandwich size plastic Ziploc bag.
  2. Add the chicken to the bag and coat chicken in mixture.
  3. In a large skillet, heat 1 tbsp olive oil over medium-high heat.
  4. Add garlic and then the chicken and cook until browned.
  5. While the chicken is cooking, boil the pasta as directed on the box.
  6. Remove chicken, set aside and add 1 tbsp olive oil to pan.
  7. Add mushrooms, let cook down slightly and then add the Marsala.
  8. Let the Marsala and mushrooms come to a boil and reduce by half.
  9. Add the chicken broth and cook until thick.
  10. Return the chicken until heated through.
  11. Combine the mixture with the cooked pasta and toss to coat the pasta completely.