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“I took a cooking class that included some fancy dishes including chicken marsala, but after tasting the chicken marsala in class, I knew that I could make a dish that tasted better. I've adapted this recipe from Emeril Lagase and included some of the steps that were learned in class. I like it much better than what was made in class. It's not low calorie but that's why it tastes so good. I like to add asparagus tips when I add the mushrooms as well. It's best to use a stainless steel skillet for this recipe as opposed to a non-stick skillet so that the chicken browns quicker.”

Ingredients Nutrition


  1. Add chicken bouillon cube to 1 cup of water and microwave for about three minutes. Stir until cube is dissolved.
  2. Put each chicken breast between sheets of plastic wrap and pound with a flat side of a mallet until even and 1/4 inch thickness.
  3. In a shallow bowl, combine 1/2 cup flour and 1 tbs Essence and stir to combine thoroughly.
  4. Dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
  5. Heat 1 tbs olive oil in a large stainless steel skillet over medium-high heat until hot but not smoking and 1 tablespoon of the butter until melted.
  6. Add the chicken breasts and fry until golden brown on the first side, then flip and cook the second side until it is golden brown. The breasts should only cook about 2 minutes to 3 minutes on each side, depending on the size of the breasts. If you fry the chicken longer than this, it will be overcooked.
  7. Transfer the chicken to a shallow dish and it cover the dish tightly with plastic wrap so that no steam can escape. This will seal the moisture into the chicken.
  8. Add 2 tablespoons of butter to the pan that the chicken was cooked in and add the onions. Cook, stirring constantly, until soft, about two minutes.
  9. Add the mushrooms. Cook, stirring frequently, until mushrooms have given off their liquid and are starting to brown, about two minutes.
  10. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan.
  11. Cook until the wine has reduced by half, about a total of four minutes.
  12. Add the chicken bouillon water to the wine mixture in the pan and cook for 3 minutes.
  13. Dissolve 1 tsp cornstarch in 2 tbs of cold water. Quickly stir the corn starch water into the sauce.
  14. Cook until the sauce has thickened slightly, about 30 seconds to a minute.
  15. Lower the heat to medium and return the chicken breasts to the pan (I liked to slice the chicken breasts before I do this)
  16. and continue to cook until they are cooked through and the sauce has thickened, about 3 to 4 minutes.
  17. Swirl in the remaining 1 tablespoon of butter (I like to add 2 tbs butter).
  18. Add salt and pepper, to taste if desired. I find that if the extra large bouillon cube was used, the dish does not need extra salt.
  19. Stir in the chopped parsley and serve immediately.

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