Chicken Marsala w/Farfalle #TastyTuesday #Recipe

This is my spin on a classic. Rather than reduce the sauce down I keep it thin so I can toss the cooked pasta with it. I also cut the chicken up into 1″ cubes, dredge it into the flour mixture and then shake off the excess flour by shaking the chicken in a strainer. Then, I follow the directions from there. Also, if you don’t want to make an entire batch of Emeril’s essence, you can just eyeball the seasoning into the flour {this is what I do since I don’t use the seasoning for anything but this dish}.

Chicken Marsala w/Farfalle


  • 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
  • 3/4 pound Farfalle pasta or your pasta of choice


  • In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
  • Bring water to boil in a large pot and cook pasta according to cooking directions. Drain.
  • Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.

Essence (Emeril’s Creole Seasoning):

  • 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

Recipe adapted from Emeril Lagasse Chicken Marsala

chicken marsala with farfalle

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About Candice

Candice is a mom of three under 5. Originally from the smallest state of Rhode Island, now living in Connecticut. From working gal to stay-at-home mom, she is walking the path of the Modern Mom.


  1. This looks amazing! Chicken Marsala is my favorite thing to get at fancy restaurants (and my favorite thing to make at home). I haven’t tried it with a Creole spin, though!

    You’re making me hungry 🙂

    ♥ Bethany

  2. That looks absolutely gorgeous !! Great image aswell x

  3. It looks so yummy and the pic is great! I just had to Pin it 🙂

  4. That looks absolutely delicious!

  5. YUM! I love marsala sauce. This recipe looks delicious. Thanks for sharing 🙂

  6. That looks AMAZING!! YUM!!

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