Сhicken

5 Simple Emeril Chicken Marsala Recipes

Christopher Robinson

Here you’ll discover numerous recipes for the Emeril Chicken Marsala, and you can narrow down your search based on criteria like how soon you need the dish to be ready, how many calories it should have, and how you’d want to serve it. A handbook of the best recipes ever collected in one place. It’s widely available, inexpensive, and popular among my contemporaries, so it’s practically obligatory. Enjoy your meal!

1.Chicken Marsala


Chicken Marsala

When you are trying to determine what to prepare for visitors to eat, this classic Italian dish made with chicken is a fantastic choice that you may go with. This variation of the meal has an exceptionally mouthwatering flavor because to the tiny pieces of chicken that are coated in a mixture of flour and crushed walnuts before being cooked.
Total Time 45 mins
Servings 4 people

Ingredients
  

  • 3 tablespoons butter divided
  • 1 cup pecan pieces divided
  • cup all-purpose flour
  • 4 skinned and boned chicken breasts about 1 1/2 lb.
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons olive oil
  • 8 ounces assorted mushrooms trimmed and sliced
  • 2 shallots sliced
  • ¾ cup chicken broth
  • ½ cup Marsala
  • ¼ cup coarsely chopped fresh flat-leaf parsley

Instructions
 

  • Step 1
  • In a small nonstick pan, melt 1 tablespoon of butter over medium-low heat. Add 2/3 cup nuts, and cook, turning often, for 4 to 5 minutes, or until the pecans are aromatic and toasted.
  • Step 2 Grind the remaining 1/3 cup of pecans with the flour in a food processor until the mixture is very fine; transfer the flour mixture to a large basin that is shallow.
  • Step 3
  • Put the chicken between two sheets of heavy-duty plastic wrap, and then use a rolling pin or the flat side of a meat mallet to pound it out until it has a thickness of 1/4 inch. After seasoning the chicken with salt and pepper, dredge it very gently in the flour mixture.
  • Step 4
  • In a large nonstick pan set over medium-high heat, melt the remaining two tablespoons of butter with the olive oil. Add the chicken and cook for two to three minutes on each side, or until golden brown and cooked through. Remove chicken from skillet.
  • Step 5: Add the mushrooms and shallots to the pan, and cook over medium heat for three minutes, or until the mushrooms are soft. While swirling, add the broth and Marsala to the skillet. This will help release any particles that are stuck to the bottom. Bring the mixture to a boil, then lower the heat to medium and continue to simmer for another 5 minutes, stirring regularly, until the sauce is somewhat thickened. Place the chicken back into the skillet and continue to cook for one to two minutes, or until it is completely warmed through.
  • Step 6 Place the chicken on a serving tray, then spread the mushroom and Marsala mixture over the chicken, top with parsley, and garnish with toasted nuts.

Nutrition Facts

4 servings per container

Amount Per Serving
Calories 716
% Daily Value*
Total Fat 50 g 77 %
Saturated Fat 13 g 64 %
Trans Fat 1 g
Cholesterol 136 mg 45 %
Sodium 767 mg 32 %
Total Carbohydrate 22 g 7 %
Dietary Fiber 4 g 18 %
Total Sugars 5 g
Includes – Added Sugars
Protein 44 g 87 %
Vitamin D 1 Вµg 6 %
Calcium 63 mg 6 %
Iron 3 mg 19 %
Potassium 862 mg 18 %

*Percent Daily Values are based on a 2,000 calorie diet.

 

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Nutrition claims: low Carb * egg Free * peanut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free

Fat 50 g 77 %
Saturated 13 g 64 %
Trans 1 g
Monounsaturated 24 g
Polyunsaturated 10 g
Carbs 22 g 7 %
Fiber 4 g 18 %
Total Sugars 5 g
Added Sugars
Protein 44 g 87 %
Cholesterol 136 mg 45 %
Sodium 767 mg 32 %
Calcium 63 mg 6 %
Magnesium 93 mg 22 %
Potassium 862 mg 18 %
Iron 3 mg 19 %
Zinc 3 mg 28 %
Phosphorus 468 mg 67 %
Vitamin A 132 Вµg 15 %
Vitamin C 9 mg 10 %
Thiamin (B1) 0 mg 37 %
Riboflavin (B2) 1 mg 40 %
Niacin (B3) 21 mg 132 %
Vitamin B6 1 mg 90 %
Folate (Equivalent) 71 Вµg 18 %
Folate (Food) 43 Вµg
Vitamin B12 1 Вµg 26 %
Vitamin D 1 Вµg 6 %
Vitamin E 2 mg 14 %
Vitamin K 68 Вµg 57 %

Source: https://www.myrecipes.com/recipe/chicken-marsala-1

Also interesting about Emeril Chicken Marsala Recipe:

What kind of Marsala wine is used for chicken marsala?

Chicken Marsala relies heavily on the addition of Marsala Wine. There are two types of Marsala, sweet and dry, but any one will do the trick. Keep in mind that dry Marsala is still sweet, albeit less so than the sweet version. Use the sweet Marsala you have on hand if that is all you have.

Should you use sweet or dry Marsala for chicken marsala?

This sauce gets its caramelized, rich flavor from Marsala wine, a fortified wine from Sicily. Dry Marsala is ideal for savory meals like Chicken Marsala. Use that delicious Marsala just for dessert, please.

2.Chicken Marsala with Pancetta and Cream


Chicken Marsala with Pancetta and Cream

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4 people

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 2 ounces pancetta about one 1/4-inch thick slice, cut into 1/4-inch cubes
  • 1/2 cup finely diced onion or shallots
  • 1/2 cup all-purpose flour for dredging
  • 1 pound skinless boneless chicken breasts, cut or pounded into thin cutlets
  • Kosher salt
  • Freshly ground black pepper
  • 3/4 cup dry Marsala wine
  • 6 tablespoons heavy cream
  • Minced fresh flat-leaf parsley

Instructions
 

  • To prepare the pancetta, bring the olive oil in a big skillet up to a medium-high temperature. After adding the pancetta dice, continue to cook it until it is gently browned and crisp. Remove the pancetta from the pan with a slotted spoon, keeping the fat that has been reduced in the pan.
  • Heat the shallots or onions: Add the shallots or onions and cook until transparent and gently browned, which for onions should take anywhere from five to ten minutes. If you are going to use shallots, reduce the heat to medium and sauté them for one to two minutes.
  • Take the onions out of the pan, but save the fat that's been left behind. After the pancetta has finished cooking, stir in the onions and then set it aside.
  • Get the chicken ready for the dredging by:
  • For the dredging process, spread some flour out on a dish. Using a paper towel, thoroughly dry the chicken cutlets, then season them with salt and pepper on both sides.
  • Prepare the skillet by heating it over a medium-high flame. If you don't have enough fat in the pan from the pancetta, add extra olive oil to the pan. You should have around 2 tablespoons of fat in the pan.
  • Dredge and cook the chicken: When the fat in the pan is hot (you may test it to be sure by dropping a little bit of flour in the pan, and it should crackle), dredge a chicken cutlet in the flour on both sides, shake off the excess, and set it in the hot pan. The chicken should be cooked through. Continue adding cutlets to the pan until there are as many as will fit without crowding it.
  • Sauté on both sides until they are lightly browned. It shouldn't take more than a minute or two at most. Prepare each of the cutlets in the same manner, making sure to add additional olive oil to the frying pan if it becomes required. After they have finished cooking, transfer the cutlets to a platter.
  • Cook the sauce as follows:
  • Remove any extra fat by pouring it out. Deglaze the heated pan by adding the marsala and scraping away any browned pieces that may have formed. After the marsala has been allowed to boil down to a volume that is one-fourth to one-half its original size, mix in the cream. Keep boiling until the sauce becomes more concentrated.
  • Spread the sauce all over the chicken cutlets:
  • Place the chicken cutlets, pancetta, and onions back into the pan, and flip everything over in the Marsala sauce so that everything is coated. Reheat for 1/2 a minute.
  • The cutlets should be served with the sauce and some freshly chopped parsley on the side.

Notes

This recipe was modified from one that appeared in Fine Cooking.
If you don't have any Marsala on hand, you may replace it with dry vermouth, fino Sherry, dry Madeira, or tawny port. Dry Madeira is another option.

Amount Per Serving
Calories 406
% Daily Value*
Total Fat 20 g 32 %
Saturated Fat 8 g 41 %
Trans Fat 0 g
Cholesterol 123 mg 41 %
Sodium 544 mg 23 %
Total Carbohydrate 16 g 5 %
Dietary Fiber 1 g 4 %
Total Sugars 2 g
Includes – Added Sugars
Protein 30 g 59 %
Vitamin D 0 Вµg 1 %
Calcium 35 mg 4 %
Iron 2 mg 8 %
Potassium 523 mg 11 %

*Percent Daily Values are based on a 2,000 calorie diet.

 

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Nutrition claims: sugar Conscious * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free

Fat 20 g 32 %
Saturated 8 g 41 %
Trans 0 g
Monounsaturated 8 g
Polyunsaturated 2 g
Carbs 16 g 5 %
Fiber 1 g 4 %
Total Sugars 2 g
Added Sugars
Protein 30 g 59 %
Cholesterol 123 mg 41 %
Sodium 544 mg 23 %
Calcium 35 mg 4 %
Magnesium 47 mg 11 %
Potassium 523 mg 11 %
Iron 2 mg 8 %
Zinc 1 mg 11 %
Phosphorus 309 mg 44 %
Vitamin A 103 Вµg 11 %
Vitamin C 2 mg 2 %
Thiamin (B1) 0 mg 24 %
Riboflavin (B2) 0 mg 25 %
Niacin (B3) 12 mg 78 %
Vitamin B6 1 mg 78 %
Folate (Equivalent) 61 Вµg 15 %
Folate (Food) 20 Вµg
Vitamin B12 0 Вµg 15 %
Vitamin D 0 Вµg 1 %
Vitamin E 1 mg 10 %
Vitamin K 6 Вµg 5 %

Source: https://www.simplyrecipes.com/recipes/chicken_marsala_with_pancetta_and_cream/

Also interesting about Emeril Chicken Marsala Recipe:

What starch goes with chicken marsala?

The rich, velvety texture of Chicken Marsala begs to be paired with some fluffy rice. Chicken Marsala pairs wonderfully with the nutty flavor and chewy texture of brown rice. The mushroom sauce is a good complement to its earthy flavor.

How long will Marsala wine keep?

About two to four months
Marsala wine, thanks to its fortification, can be enjoyed for up to six months after opening. In the long run, it won’t spoil if you leave it in the pantry for longer than six months after opening, but the taste and smell will deteriorate. Marsala should be kept in the same manner as olive oil: in a cold, dry place.

3.Chicken Marsala Recipe (Easy!)


Chicken Marsala Recipe (Easy!)

This Chicken Marsala Recipe is so simple! It's perfect for a weekday supper, but it's also elegant enough to serve to guests when you have them over. A tasty dinner that does not require a lot of time spent in the kitchen is created by simmering chicken breast and mushrooms in a creamy marsala wine sauce along with shallots and garlic.
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Servings 4 people

Ingredients
  

  • 1 pound boneless skinless chicken breasts cut into thin strips
  • ¼ cup white all-purpose flour
  • ¼ tsp salt
  • pinch of black pepper
  • 4 tbsp unsalted butter divided
  • 1 tbsp shallot finely chopped
  • 2 cloves garlic crushed
  • 8 oz white mushrooms sliced
  • cup dry marsala wine
  • cup chicken broth
  • ¼ cup heavy cream
  • fresh chopped parsley

Instructions
 

  • The bird should be wiped dry.
  • Flour, salt, and black pepper should be mixed together in a bowl that isn't too deep.
  • Coat the chicken with the flour mixture by dredging it in it.
  • Warm up two tablespoons of butter in a large pan set over medium heat.
  • Put the chicken in the skillet and brown it for three to four minutes on each side.
  • Place the chicken to the side.
  • Turn the temperature in the skillet down to medium.
  • Place the two tablespoons of butter that are left in the pan, and then wait for it to melt.
  • Sauté the shallot for one to two minutes after adding it.
  • After adding the garlic and mushrooms, continue to cook for another 1-2 minutes.
  • Return the chicken to the pan it was cooked in.
  • Marshala and chicken broth are to be poured into the dish.
  • Bring to a full boil, and then immediately turn the heat down to a simmer.
  • Mix in the full-fat heavy cream.
  • Maintain a low simmer for around ten minutes.
  • Parsley should be used as a garnish, and the dish should be served over simple white or brown rice.

Amount Per Serving
Calories 382
% Daily Value*
Total Fat 21 g 32 %
Saturated Fat 12 g 58 %
Trans Fat 0 g
Cholesterol 135 mg 45 %
Sodium 268 mg 11 %
Total Carbohydrate 12 g 4 %
Dietary Fiber 1 g 4 %
Total Sugars 3 g
Includes – Added Sugars
Protein 30 g 60 %
Vitamin D 0 Вµg 3 %
Calcium 34 mg 3 %
Iron 2 mg 9 %
Potassium 694 mg 15 %

*Percent Daily Values are based on a 2,000 calorie diet.

 

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Nutrition claims: low Carb * sugar Conscious * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free

Fat 21 g 32 %
Saturated 12 g 58 %
Trans 0 g
Monounsaturated 6 g
Polyunsaturated 1 g
Carbs 12 g 4 %
Fiber 1 g 4 %
Total Sugars 3 g
Added Sugars
Protein 30 g 60 %
Cholesterol 135 mg 45 %
Sodium 268 mg 11 %
Calcium 34 mg 3 %
Magnesium 48 mg 11 %
Potassium 694 mg 15 %
Iron 2 mg 9 %
Zinc 1 mg 12 %
Phosphorus 336 mg 48 %
Vitamin A 179 Вµg 20 %
Vitamin C 6 mg 7 %
Thiamin (B1) 0 mg 20 %
Riboflavin (B2) 1 mg 41 %
Niacin (B3) 14 mg 88 %
Vitamin B6 1 mg 82 %
Folate (Equivalent) 51 Вµg 13 %
Folate (Food) 31 Вµg
Vitamin B12 0 Вµg 13 %
Vitamin D 0 Вµg 3 %
Vitamin E 1 mg 8 %
Vitamin K 50 Вµg 41 %

Source: https://easychickenrecipes.com/easy-chicken-marsala-recipe/#recipe

Also interesting about Emeril Chicken Marsala Recipe:

What can I use instead of Marsala wine in chicken marsala?

Vino Madeira

If you’re looking for a wine that tastes similar to Marsala but isn’t quite right, Madeira is the next best thing to the Italian cooking wine. Madeira, a fortified wine, can stand in for Marsala wine in most situations due to its near-identical appearance and flavor.

Is there a difference between Marsala wine and marsala cooking wine?

The quality of cooking wine typically differs greatly from that of drinking wine. However, the definition of cooking wine is not as black-and-white as that of a great wine.

4.Easy Chicken Marsala Recipe


Easy Chicken Marsala Recipe

This Easy Chicken Marsala recipe is much better than what you would receive at an upscale Italian restaurant, and it also costs a lot less to make!
Prep Time 7 mins
Cook Time 21 mins
Total Time 28 mins
Servings 4 people

Ingredients
  

  • 4 chicken breasts boneless-skinless 5-6 oz each
  • ½ cup flour
  • salt & pepper to taste
  • 4 tablespoons olive oil
  • sauce
  • 2 tablespoons butter
  • ¼ teaspoon thyme
  • 1 small shallot diced or onion
  • 8 ounces mushrooms white or brown
  • 1 ½ tablespoons flour
  • ½ cup Marsala wine
  • ¾ cup chicken broth
  • 2 tablespoons parsley or chives for garnish

Instructions
 

  • Pound chicken until it is 1/4 inch thick; if it is particularly large, you may want to chop it in half first. After dredging in flour, season with salt and pepper and set aside.
  • In a large saucepan set over medium-high heat, preheat the olive oil. Cook the chicken in batches, giving it three to four minutes on each side, or until it is fully cooked. Take the chicken out of the oven and arrange it on a platter.
  • In the same pan, add the thyme, shallot, and 2 tablespoons of butter. About three minutes later, the vegetables should be soft. After adding the mushrooms, continue cooking for approximately 5 minutes, or until the juices flow. After stirring in the flour (one and a half tablespoons), continue cooking for another minute.
  • After adding the Marsala wine and the broth, continue to boil for about three minutes, or until the mixture has thickened and is bubbling.
  • Place the chicken back into the pan and simmer for another 2–3 minutes, or until it reaches the desired temperature.
  • After garnishing, spoon the sauce over the pasta.

Nutrition Facts

4 servings per container

Amount Per Serving
Calories 514
% Daily Value*
Total Fat 32 g 49 %
Saturated Fat 9 g 45 %
Trans Fat 0 g
Cholesterol 96 mg 32 %
Sodium 787 mg 33 %
Total Carbohydrate 20 g 7 %
Dietary Fiber 1 g 6 %
Total Sugars 3 g
Includes – Added Sugars
Protein 31 g 62 %
Vitamin D 1 Вµg 5 %
Calcium 31 mg 3 %
Iron 2 mg 11 %
Potassium 597 mg 13 %

*Percent Daily Values are based on a 2,000 calorie diet.

 

Show more information about calories

Nutrition claims: sugar Conscious * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free

Fat 32 g 49 %
Saturated 9 g 45 %
Trans 0 g
Monounsaturated 16 g
Polyunsaturated 4 g
Carbs 20 g 7 %
Fiber 1 g 6 %
Total Sugars 3 g
Added Sugars
Protein 31 g 62 %
Cholesterol 96 mg 32 %
Sodium 787 mg 33 %
Calcium 31 mg 3 %
Magnesium 49 mg 12 %
Potassium 597 mg 13 %
Iron 2 mg 11 %
Zinc 2 mg 14 %
Phosphorus 313 mg 45 %
Vitamin A 87 Вµg 10 %
Vitamin C 5 mg 5 %
Thiamin (B1) 0 mg 14 %
Riboflavin (B2) 0 mg 30 %
Niacin (B3) 15 mg 97 %
Vitamin B6 1 mg 62 %
Folate (Equivalent) 29 Вµg 7 %
Folate (Food) 29 Вµg
Vitamin B12 0 Вµg 19 %
Vitamin D 1 Вµg 5 %
Vitamin E 2 mg 17 %
Vitamin K 40 Вµg 33 %

Source: https://www.spendwithpennies.com/easy-chicken-marsala-recipe/

Also interesting about Emeril Chicken Marsala Recipe:

Is sweet or dry Marsala better for cooking?

How to Select and Purchase Marsala

Dolce (sweet) is suggested for use in baking, whereas secco (dry) is more appropriate for savory dishes. When paired with cheese or dessert, either option works wonderfully.

Which Marsala wine is best for cooking?

You can get a good amount of cooking out of a $10 bottle of Marsala, which is the type of wine most people choose as an entry point into the world of Italian cooking. We recommend a Marsala classified as “Fine” or “Superior,” preferably in the Gold (oro) or Amber (ambra) style. Despite its rarity, Ruby (rubino) Marsala is called for in a few recipes.

See also:  5 Recipes for Chicken Tikka Masala Sanjeev Kapoor

5.Chicken Marsala


Chicken Marsala

Chicken Marsala is an Italian-American meal that consists of chicken cutlets that have been pan-fried to a golden brown and mushrooms that have been sautéed in a rich Marsala wine sauce.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 4 people

Ingredients
  

  • pounds boneless skinless chicken breasts pounded ¼-inch thick (see note), or chicken tenderloins
  • 3 tablespoons all-purpose flour
  • Salt
  • Freshly ground black pepper
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter divided
  • 1 8-oz package pre-sliced bella or button mushrooms
  • 3 tablespoons finely chopped shallots from 1 medium shallot
  • 2 cloves garlic minced
  • cup chicken broth
  • cup dry Marsala wine
  • cup heavy cream
  • 2 teaspoons chopped fresh thyme
  • 2 tablespoons chopped fresh Italian parsley for serving (optional)

Instructions
 

  • Put the flour, three-quarters of a teaspoon of salt, and one-fourth of a teaspoon of pepper into a ziplock bag. Place the chicken into the bag, close the bag securely, and shake it to ensure that the chicken is equally coated. Set aside.
  • In a large pan set over medium-high heat, melt the butter and oil together. The butter should be divided into two tablespoons. (For optimal results during browning, use a pan made of stainless steel. Even while it will work, nonstick won't let you to get that beautiful golden color on the chicken.) Place the chicken that has been sprinkled with flour in the pan, brushing off any excess flour beforehand, and cook, flipping the chicken once, for approximately 5 to 6 minutes in total, until the chicken is golden and just about cooked through. Place the chicken on a platter and put it to the side for later.
  • In the same pan, melt the last tablespoon of butter that you have. After adding the mushrooms to the pan, continue to cook them for about three to four minutes while tossing them often until they begin to brown. Cook for a further one to two minutes after adding the shallots, garlic, and a quarter teaspoon of salt. After adding the broth, Marsala, heavy cream, thyme, one-fourth teaspoon of salt, and one-eighth teaspoon of pepper, scrape any brown pieces from the bottom of the pan into the liquid with a wooden spoon. Bring the liquid to a boil, then reduce the heat to medium and continue to gently boil, uncovered, until the sauce has reduced by about half, slightly thickened, and darkened in color, which should take 10 to 15 minutes (you want a thin cream sauce; it won't start to thicken until the very end of the cooking time). Put the chicken back in the pan with any liquids that have gathered on the dish, and stir everything together. Turn the heat down to low and continue to simmer for two to three minutes, or until the chicken is cooked through and the sauce has thickened up a little bit more. If using parsley, sprinkle it on top of the dish before serving.

Notes

If the chicken breasts you have are large (like the ones in the photos, which each weigh about a third of a pound), it is best to first cut them horizontally to form four flat fillets, and then pound them to an even thickness of one quarter of an inch. This will ensure that the chicken will cook evenly. If you pound enormous chicken breasts without first dividing them in half, the resulting meat will be quite excessive. You could, of course, pound them thin first and then cut them in half vertically, but this would cause them to lose their original form (which, granted, is not a major issue!). Another option is to simply cut them in half horizontally.

Nutrition Facts

4 servings per container

Amount Per Serving
Calories 783
% Daily Value*
Total Fat 54 g 84 %
Saturated Fat 21 g 104 %
Trans Fat 0 g
Cholesterol 148 mg 49 %
Sodium 879 mg 37 %
Total Carbohydrate 38 g 13 %
Dietary Fiber 3 g 13 %
Total Sugars 4 g
Includes – Added Sugars
Protein 30 g 60 %
Vitamin D 1 Вµg 6 %
Calcium 82 mg 8 %
Iron 3 mg 17 %
Potassium 723 mg 15 %

*Percent Daily Values are based on a 2,000 calorie diet.

 

Show more information about calories

Nutrition claims: egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free

Fat 54 g 84 %
Saturated 21 g 104 %
Trans 0 g
Monounsaturated 20 g
Polyunsaturated 7 g
Carbs 38 g 13 %
Fiber 3 g 13 %
Total Sugars 4 g
Added Sugars
Protein 30 g 60 %
Cholesterol 148 mg 49 %
Sodium 879 mg 37 %
Calcium 82 mg 8 %
Magnesium 60 mg 14 %
Potassium 723 mg 15 %
Iron 3 mg 17 %
Zinc 2 mg 18 %
Phosphorus 470 mg 67 %
Vitamin A 246 Вµg 27 %
Vitamin C 7 mg 8 %
Thiamin (B1) 0 mg 40 %
Riboflavin (B2) 1 mg 39 %
Niacin (B3) 13 mg 81 %
Vitamin B6 0 mg 18 %
Folate (Equivalent) 57 Вµg 14 %
Folate (Food) 42 Вµg
Vitamin B12 1 Вµg 24 %
Vitamin D 1 Вµg 6 %
Vitamin E 1 mg 9 %
Vitamin K 62 Вµg 52 %

Source: https://www.onceuponachef.com/recipes/chicken-marsala.html

Also interesting about Emeril Chicken Marsala Recipe:

How do you thicken marsala sauce?

You can thicken the Chicken Marsala sauce by mixing 1 teaspoon of cornstarch (or arrowroot starch for a gluten-free option) with 1 teaspoon of the sauce in a small bowl. Return to the pan and give a good whisk to make a slurry.

What is Marsala sauce made of?

Marsala wine is typically used as a demiglaze, or added at the very end of the cooking process, although other ingredients such as onions, garlic, herbs, mushrooms, heavy cream, oil, or butter may also be used in a normal sauce recipe.

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