TOP 5 The Absolute Best Chicken Marsala Recipes Emeril
To help you choose the perfect Chicken Marsala dish, we’ve compiled a wide variety of recipes and broken them down into categories like prep time, number of servings, and even how the dish looks. Because it is easy to make and delicious, this meal is a favorite of many of my friends. To your health!
1.Chicken Marsala
Chicken Marsala
Ingredients
- 1½ 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
- ⅔ cup chicken broth
- ⅔ cup dry Marsala wine
- ⅔ cup heavy cream
- 2 teaspoons chopped fresh thyme
- 2 tablespoons chopped fresh Italian parsley for serving (optional)
Instructions
- Mix together the flour, 3/4 teaspoon of salt, and 1/4 teaspoon of pepper in a large ziplock bag. To ensure that the chicken is uniformly coated, place it in a sealed bag and shake it vigorously. In other words, put aside.
- In a large pan, melt the oil and 2 tablespoons of the butter over medium heat. For the greatest browning results, use a pan made of stainless steel. It's possible to use a nonstick pan, but the chicken won't brown as well. Shake off any extra flour before adding the chicken to the pan, and then fry for 5-6 minutes, rotating once, until brown and almost cooked through. Chicken should be moved to a platter and left aside.
- Put the last tablespoon of butter in a skillet and heat it until it melts. After around 3–4 minutes, while stirring often, the mushrooms should start to brown. Toss in the shallots, garlic, and a quarter teaspoon of salt, and simmer for a further minute or two. Then, using a wooden spoon, scrape the browned pieces from the bottom of the pan into the liquid, along with the broth, Marsala, heavy cream, thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Reduce the heat to low and simmer, uncovered, for 10 to 15 minutes, or until the liquid is reduced by approximately half and the sauce is slightly thicker and darker in color (you want a thin cream sauce; it won't start to thicken until the very end of cooking time). Return the chicken to the skillet and pour in any collected juices. Simmer for 2 to 3 minutes, uncovered, until the chicken is heated through and the sauce has thickened somewhat. You may garnish the dish with parsley before serving if you want.
Notes
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.
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 may be interested:
Does Chicken Marsala use sweet or dry Marsala?
Traditionally, dry Marsala is used in savory dishes like chicken or veal Marsala, whereas sweet Marsala is used in sweets.
What is the best wine for Chicken Marsala?
Lighter red wines or a full-bodied white wine combine well with chicken marsala. Malbec and Pinot Noir are two red wines, whereas Riesling and Chardonnay are two white wines. Because chicken marsala is already delicious and creamy on its own, the wine you pair with it should have similar characteristics.
2.Chicken Marsala
Chicken Marsala
Ingredients
- 1/2 cup all-purpose flour
- 1 tablespoon Essence recipe follows
- 2 6 to 8-ounce boneless, skinless chicken
- breasts cut in halves and pounded thin
- 1 tablespoon olive oil
- 4 tablespoons butter
- 3 cups sliced mushrooms (cremini oyster,
- shiitake)
- 3/4 cup Marsala
- 1 cup chicken stock
- Salt and freshly ground black pepper
- Chopped chives for garnish
- 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
Instructions
- In a wide, shallow dish, mix together the flour and Essence. In a flash, coat the chicken breast halves in the seasoned flour mixture and shake off any excess.
- Over medium heat, bring the oil to a high temperature, but not to the point of smoking, in a big pan. Chicken breasts should be cooked for approximately 3 minutes on each side in 1 tablespoon of the butter. Put it on a platter and put it away for later. Toss the mushrooms into the pan with a tablespoon of the remaining butter. Continue cooking until the mushrooms are golden brown and all their moisture has evaporated, stirring often. Bring the Marsala wine to a boil and scrape the browned pieces from the bottom of the pan. Cook the wine down by half, then add the chicken stock and let it simmer for 3 minutes, or until the sauce has thickened. Once the sauce has thickened, reduce the heat down to medium and return the chicken breasts to the pan for another 5-6 minutes.
- Add the remaining salt and pepper and the other 2 tablespoons of butter and stir to combine.
- Add chopped chives as a garnish and serve right away.
Nutrition Facts
4 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 444 | |
| % Daily Value* | ||
| Total Fat 27 g | 42 % | |
| Saturated Fat 11 g | 56 % | |
| Trans Fat 1 g | ||
| Cholesterol 83 mg | 28 % | |
| Sodium 652 mg | 27 % | |
| Total Carbohydrate 29 g | 10 % | |
| Dietary Fiber 5 g | 19 % | |
| Total Sugars 3 g | ||
| Includes – Added Sugars | ||
| Protein 20 g | 39 % | |
| Vitamin D 0 Вµg | 3 % |
|---|---|
| Calcium 77 mg | 8 % |
| Iron 4 mg | 25 % |
| Potassium 643 mg | 14 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: egg Free * peanut Free * tree Nut Free * soy Free * fish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free
| Fat | 27 g | 42 % |
|---|---|---|
| Saturated | 11 g | 56 % |
| Trans | 1 g | – |
| Monounsaturated | 10 g | – |
| Polyunsaturated | 4 g | – |
| Carbs | 29 g | 10 % |
| Fiber | 5 g | 19 % |
| Total Sugars | 3 g | – |
| Added Sugars | – | – |
| Protein | 20 g | 39 % |
| Cholesterol | 83 mg | 28 % |
| Sodium | 652 mg | 27 % |
| Calcium | 77 mg | 8 % |
| Magnesium | 49 mg | 12 % |
| Potassium | 643 mg | 14 % |
| Iron | 4 mg | 25 % |
| Zinc | 2 mg | 17 % |
| Phosphorus | 232 mg | 33 % |
| Vitamin A | 260 Вµg | 29 % |
| Vitamin C | 4 mg | 5 % |
| Thiamin (B1) | 0 mg | 24 % |
| Riboflavin (B2) | 1 mg | 39 % |
| Niacin (B3) | 9 mg | 57 % |
| Vitamin B6 | 1 mg | 44 % |
| Folate (Equivalent) | 73 Вµg | 18 % |
| Folate (Food) | 32 Вµg | – |
| Vitamin B12 | 0 Вµg | 11 % |
| Vitamin D | 0 Вµg | 3 % |
| Vitamin E | 3 mg | 20 % |
| Vitamin K | 29 Вµg | 24 % |
Source: https://www.foodnetwork.com/recipes/chicken-marsala-3644736
Also may be interested:
What is Chicken Marsala sauce made of?
Similar to a Béchamel sauce, Marsala Sauce:
Approximately a third of a cup of dry Marsala wine. 1 a quarter cup of chicken broth without salt (or stock) 3/4 cup of the thick stuff (thickened cream, evaporated milk or half and half may also be used) ** 1.5 tbsp finely chopped fresh parsley
Should Chicken Marsala sauce be thick?
The browning of the mushrooms (preferably in butter) is essential, as is achieving the perfect harmony of savory, sweet, and acidic flavors in the luxurious Marsala wine sauce. It’s important that the sauce be thick enough to coat the chicken and mushrooms. If it’s too thin, it’ll run off; if it’s too thick, it won’t taste well.
3.The Absolute Best Chicken Marsala
The Absolute Best Chicken Marsala
Ingredients
- 2 chicken breasts thinly slice or pounded thin
- 1/2 cup Italian breadcrumbs
- 1/2 cup flour
- 3 tbsp Italian seasoning mix of basil oregano, rosemary, thyme
- 1/4 cup canola oil adjust as needed to cover pan
- 1 white onion sliced
- 8 oz mushrooms sliced
- 3-4 garlic cloves diced
- 2 tbsp butter
- 2 tbsp flour
- 1/4 cup beef broth
- 2/3 cup marsala wine
- 1/4 cup parsley roughly chopped to garnish
Instructions
- Canola oil should be heated in a pan over medium heat. Toss the chicken breasts in a combination of breadcrumbs, flour, and Italian seasoning.
- Chicken breasts should be cooked for 6-7 minutes on one side before being flipped and cooked for another 5 minutes. In other words, put aside.
- Throw some onions into the same pan and let them sweat for 5 minutes. After 3–4 minutes, add the mushrooms to the pan. During the last 2 minutes of cooking, add the garlic. Spread the veggies out to the pan's edges.
- To make a roux, melt some butter in a skillet and whisk in some flour while swirling frequently. Combine the veggies with the thickened mixture. The pan needs some beef broth and marsala wine. Simmer for 20 minutes.
- Put the chicken back in the pot to reheat. Serve with a serving of garlic bread and mashed potatoes or pasta.
Nutrition Facts
4 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 513 | |
| % Daily Value* | ||
| Total Fat 29 g | 44 % | |
| Saturated Fat 7 g | 36 % | |
| Trans Fat 0 g | ||
| Cholesterol 71 mg | 24 % | |
| Sodium 193 mg | 8 % | |
| Total Carbohydrate 32 g | 11 % | |
| Dietary Fiber 3 g | 11 % | |
| Total Sugars 4 g | ||
| Includes – Added Sugars | ||
| Protein 25 g | 50 % | |
| Vitamin D 1 Вµg | 4 % |
|---|---|
| Calcium 69 mg | 7 % |
| Iron 3 mg | 15 % |
| Potassium 575 mg | 12 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: sugar Conscious * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free
| Fat | 29 g | 44 % |
|---|---|---|
| Saturated | 7 g | 36 % |
| Trans | 0 g | – |
| Monounsaturated | 14 g | – |
| Polyunsaturated | 6 g | – |
| Carbs | 32 g | 11 % |
| Fiber | 3 g | 11 % |
| Total Sugars | 4 g | – |
| Added Sugars | – | – |
| Protein | 25 g | 50 % |
| Cholesterol | 71 mg | 24 % |
| Sodium | 193 mg | 8 % |
| Calcium | 69 mg | 7 % |
| Magnesium | 51 mg | 12 % |
| Potassium | 575 mg | 12 % |
| Iron | 3 mg | 15 % |
| Zinc | 2 mg | 14 % |
| Phosphorus | 275 mg | 39 % |
| Vitamin A | 90 Вµg | 10 % |
| Vitamin C | 12 mg | 14 % |
| Thiamin (B1) | 0 mg | 24 % |
| Riboflavin (B2) | 0 mg | 32 % |
| Niacin (B3) | 12 mg | 76 % |
| Vitamin B6 | 1 mg | 50 % |
| Folate (Equivalent) | 54 Вµg | 13 % |
| Folate (Food) | 35 Вµg | – |
| Vitamin B12 | 0 Вµg | 16 % |
| Vitamin D | 1 Вµg | 4 % |
| Vitamin E | 3 mg | 19 % |
| Vitamin K | 73 Вµg | 61 % |
Source: https://abundanceofflavor.com/chicken-marsala/
Also may be interested:
What is a good side with Chicken Marsala?
Rice scented with jasmine flowers.
Instant Noodles with Butter.
Silky Potatoes with Roasted Garlic.
Risotto with Parmesan.
Roasted potatoes cooked with duck fat.
Green Beans on a Saute Pan.
Toss asparagus spears in an air fryer.
Broccolini that’s been cooked in a sauté.
What can I use instead of Marsala wine in Chicken Marsala?
Vino Madeira
Madeira is the finest alternative for Marsala wine since its taste is so similar to that of the Italian cooking wine. Since both Madeira and Marsala are fortified wines, they may be substituted for one another with equal success.
4.The Best Chicken Marsala
The Best Chicken Marsala
Ingredients
- 8 boneless skinless chicken breasts
- 1 tablespoon salt
- 1 teaspoon fresh ground black pepper
- Pinch of red pepper flakes to taste
- ⅓ cup flour
- 1 large sweet onion thinly sliced
- 3 tablespoons olive oil
- 3 tablespoon butter
- 12 ounces baby portabella or crimini mushrooms sliced
- 4 garlic cloves chopped
- 1 cup dry Marsala wine
- 1 cup chicken stock
- 3 tablespoons heavy cream
- 1 teaspoon oregano dried or fresh
Instructions
- One chicken breast must have its tender removed (if still on).
- Between two sheets of wax paper, pound each chicken breast until the cutlets are as uniform in thickness as possible (approximately 1/2 inch). It ensures that the whole breast gets the same amount of time in the oven.
- Season with salt and pepper each chicken cutlet and tender.
- Sprinkle a lot of flour on both sides and shake off the excess.
- Over medium heat, melt the butter and olive oil together in a large saute pan or skillet.
- Chicken cutlets and tenders dusted with flour may be added to the pan and sautéed for approximately 3 to 4 minutes, until the underside is lightly browned. Flip and continue cooking for another 3–4 minutes. Don't stuff the skillet! If necessary, chicken may be cooked in batches. Arrange the chicken on a tray and cover to keep warm while you finish cooking the rest of the dishes.
- Over medium heat, add 1 tablespoon each of olive oil and butter to the same skillet. Include the mushrooms, along with some salt, pepper, and red pepper flakes. Leave the stove on until the mushrooms have taken on a light brown color and begun to caramelize. Put the fungi in a separate bowl.
- Throw in the remaining of the butter and olive oil to the sizzling pan. Cook the onions, garlic, and fresh oregano for 5 to 7 minutes, or until the onions begin to caramelize. It's time to put the mushrooms back in the pan. Taste it to see if it needs extra salt and pepper, and add it if it does.
- Turn the heat off and stir in the Marsala and chicken broth, scraping up any browned pieces from the bottom of the pan. Reheat the pot over medium-high heat until boiling. Reduce by half and thicken in a saucepan, 10 to 12 minutes on low heat.
- Return the cooked chicken to the pan and continue simmering it in the sauce for another 5 to 10 minutes over medium-high heat.
- Cream should be added last and heated thoroughly.
- Serve over spaghetti and top with fresh oregano.
Nutrition Facts
8 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 513 | |
| % Daily Value* | ||
| Total Fat 19 g | 29 % | |
| Saturated Fat 6 g | 32 % | |
| Trans Fat 0 g | ||
| Cholesterol 219 mg | 73 % | |
| Sodium 1,044 mg | 44 % | |
| Total Carbohydrate 13 g | 4 % | |
| Dietary Fiber 1 g | 4 % | |
| Total Sugars 4 g | ||
| Includes – Added Sugars | ||
| Protein 64 g | 129 % | |
| Vitamin D 0 Вµg | 1 % |
|---|---|
| Calcium 47 mg | 5 % |
| Iron 2 mg | 9 % |
| Potassium 1,245 mg | 26 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: high Protein * low Carb * 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 | 19 g | 29 % |
|---|---|---|
| Saturated | 6 g | 32 % |
| Trans | 0 g | – |
| Monounsaturated | 7 g | – |
| Polyunsaturated | 2 g | – |
| Carbs | 13 g | 4 % |
| Fiber | 1 g | 4 % |
| Total Sugars | 4 g | – |
| Added Sugars | – | – |
| Protein | 64 g | 129 % |
| Cholesterol | 219 mg | 73 % |
| Sodium | 1,044 mg | 44 % |
| Calcium | 47 mg | 5 % |
| Magnesium | 92 mg | 22 % |
| Potassium | 1,245 mg | 26 % |
| Iron | 2 mg | 9 % |
| Zinc | 3 mg | 23 % |
| Phosphorus | 672 mg | 96 % |
| Vitamin A | 79 Вµg | 9 % |
| Vitamin C | 3 mg | 3 % |
| Thiamin (B1) | 0 mg | 28 % |
| Riboflavin (B2) | 1 mg | 57 % |
| Niacin (B3) | 28 mg | 178 % |
| Vitamin B6 | 2 mg | 183 % |
| Folate (Equivalent) | 39 Вµg | 10 % |
| Folate (Food) | 51 Вµg | – |
| Vitamin B12 | 1 Вµg | 26 % |
| Vitamin D | 0 Вµg | 1 % |
| Vitamin E | 2 mg | 17 % |
| Vitamin K | 6 Вµg | 5 % |
Source: https://www.homemadeitaliancooking.com/best-chicken-marsala/#.YzQgVnZBzIU
Also may be interested:
Why is my Marsala sauce runny?
Turn the heat down to medium after the Marsala sauce has come to a boil. It should thicken and decrease by half. In a separate dish, mix together 1 teaspoon of cornstarch (or arrowroot starch for gluten-free version) and 1 teaspoon of the sauce to thicken it if necessary before serving over chicken.
Can I add flour to thicken Marsala sauce?
You might try some other options if it happens. If you don’t have cornstarch on hand, you may thicken your marsala sauce using flour, arrowroot, tapioca, or potato starch. Finalize your sauce by bringing it to a simmer and adding the starch slurry.
5.Emeril’s Excellent Chicken Marsala
Emeril's Excellent Chicken Marsala
Ingredients
- Chicken Marsala
- ½ cup all-purpose flour
- 1 tablespoon Essence recipe follows
- 2 6 to 8-ounce boneless, skinless chicken breasts, cut in half & pounded thin
- 1 tablespoon olive oil
- 4 tablespoons butter
- 3 cups sliced mushrooms cremini, oyster, shiitake
- ¾ cup Marsala
- 1 cup chicken stock
- Salt and freshly ground black pepper
- Chopped chives for garnish
- Emeril's Essence
- Essence Emeril’s Creole Seasoning:
- 2½ 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
Instructions
- First, get all the components together, then put them into a sealed container.
- Typical Family Dinner: Chicken Marsala
- First, mix the flour and Essence in a wide, shallow dish. Coat the chicken breast halves in the seasoned flour and shake off any excess.
- Second, get a big pan blazing hot over medium heat, then add the oil.
- Three minutes each side should be enough time to get chicken breasts to a golden brown color in the pan after you've added a spoonful of butter and started cooking them. Put it on a platter and put it away for later.
- Finally, add the mushrooms and the remaining 1 tablespoon of butter to the pan.
- Continue cooking until the mushrooms are golden brown and have released their juice, stirring often.
- Add the Marsala wine and bring to a boil, scraping the bottom of the pan to loosen any browned pieces.
- Add the chicken stock and continue cooking for another 3 minutes, or until the sauce has thickened slightly, or until the wine has decreased by half.
- Return the chicken breasts to the pan, reduce the heat to medium, and continue cooking until the chicken is fully cooked and the sauce has thickened, approximately 5 to 6 minutes.
- 9 Add the remaining salt and pepper and the remaining 2 tablespoons of butter and stir to combine.
- Lastly, sprinkle some chopped chives over top and serve.
Nutrition Facts
4 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 419 | |
| % Daily Value* | ||
| Total Fat 20 g | 30 % | |
| Saturated Fat 9 g | 44 % | |
| Trans Fat 0 g | ||
| Cholesterol 105 mg | 35 % | |
| Sodium 652 mg | 27 % | |
| Total Carbohydrate 29 g | 10 % | |
| Dietary Fiber 5 g | 19 % | |
| Total Sugars 3 g | ||
| Includes – Added Sugars | ||
| Protein 29 g | 59 % | |
| Vitamin D 0 Вµg | 2 % |
|---|---|
| Calcium 74 mg | 7 % |
| Iron 4 mg | 24 % |
| Potassium 847 mg | 18 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: egg Free * peanut Free * tree Nut Free * soy Free * fish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free
| Fat | 20 g | 30 % |
|---|---|---|
| Saturated | 9 g | 44 % |
| Trans | 0 g | – |
| Monounsaturated | 7 g | – |
| Polyunsaturated | 2 g | – |
| Carbs | 29 g | 10 % |
| Fiber | 5 g | 19 % |
| Total Sugars | 3 g | – |
| Added Sugars | – | – |
| Protein | 29 g | 59 % |
| Cholesterol | 105 mg | 35 % |
| Sodium | 652 mg | 27 % |
| Calcium | 74 mg | 7 % |
| Magnesium | 64 mg | 15 % |
| Potassium | 847 mg | 18 % |
| Iron | 4 mg | 24 % |
| Zinc | 2 mg | 15 % |
| Phosphorus | 344 mg | 49 % |
| Vitamin A | 240 Вµg | 27 % |
| Vitamin C | 3 mg | 3 % |
| Thiamin (B1) | 0 mg | 28 % |
| Riboflavin (B2) | 1 mg | 47 % |
| Niacin (B3) | 14 mg | 88 % |
| Vitamin B6 | 1 mg | 88 % |
| Folate (Equivalent) | 78 Вµg | 19 % |
| Folate (Food) | 37 Вµg | – |
| Vitamin B12 | 0 Вµg | 11 % |
| Vitamin D | 0 Вµg | 2 % |
| Vitamin E | 3 mg | 22 % |
| Vitamin K | 28 Вµg | 24 % |
Source: https://www.thetasteplace.com/emerils-excellentchicken-marsala/
Also may be interested:
How long does Marsala wine last?
A time frame of about four to six months
The fortification technique used to create Marsala wine extends its shelf life to between four and six months once opened. The taste and smell won’t be as good after six months of storage, but it won’t go bad either. Marsala should be kept in the same manner as olive oil: in a cold, dry area.
How do you reheat Chicken Marsala?
REHEATING CHICKEN MARSALA. The procedure for reheating is easy to understand. One must always remember that the oven, and not the microwave, is the primary cooking appliance. Bring the oven up to temperature, preferably 350 degrees. Heat the remaining sauce with the chicken in a covered casserole dish or skillet in the oven (about 30 minutes).
