A Crowd-Pleasing Chicken Marsala

Denise Croy Shares a Favorite Recipe That’s Perfect for Family Gatherings

For Denise Croy, some of the best recipes come with a story attached.

After moving to Illahe about two years ago, Denise has enjoyed the welcoming spirit of the neighborhood and all the opportunities to connect with friends and neighbors. One recipe she loves sharing with both family and guests is a Chicken Marsala that never fails to impress.  

The recipe was first introduced to Denise by her good friend Chris Nathman of Albany, who prepared it during a gathering at her home.

“We all loved it and have been using this recipe for some time for guests and family,” Denise says. “It is always a game changer.”  

Based on a popular recipe from chef Emeril Lagasse, this version stands out thanks to his signature Creole seasoning blend, known as “Essence.” The subtle Louisiana influence gives the rich Marsala sauce an extra layer of flavor without making it heavy. Denise says it’s one of those reliable dishes people consistently rave about.  

Best of all, it’s surprisingly simple to prepare.



Denise Croy’s Chicken Marsala
Serves: 4
Ingredients
For the chicken:
  • ½ cup all-purpose flour
  • 1 tablespoon Emeril’s Essence seasoning
  • 2 boneless, skinless chicken breasts (6 to 8 ounces each), halved and pounded thin
  • 1 tablespoon olive oil
  • 4 tablespoons butter, divided
  • 3 cups sliced mushrooms (cremini, oyster, or shiitake)
  • ¾ cup Marsala wine
  • 1 cup chicken stock
  • Salt and pepper, to taste
  • Chopped chives, for garnish  
Emeril’s Essence 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 oregano
  • 1 tablespoon dried thyme
Mix all ingredients thoroughly and store in an airtight container.  
Directions
  1. In a shallow bowl, combine the flour and Essence seasoning.
  2. Dredge the chicken in the seasoned flour, shaking off any excess.
  3. Heat olive oil in a large skillet over medium-high heat. Add 1 tablespoon butter.
  4. Cook chicken until golden brown, about 3 minutes per side. Transfer to a plate.
  5. Add another tablespoon of butter and the mushrooms. Cook until browned and tender.
  6. Pour in the Marsala wine, scraping up any browned bits from the pan. Allow the wine to reduce by half.
  7. Add chicken stock and simmer for about 3 minutes until the sauce begins to thicken.
  8. Return the chicken to the pan and cook for another 5 to 6 minutes, until fully cooked through.
  9. Swirl in the remaining butter, season with salt and pepper, garnish with chopped chives, and serve immediately.  
Denise’s Serving Suggestions
Pair this dish with:
  • Best served with mashed potatoes
  • A tossed green salad with homemade vinaigrette
  • Garlic bread  
  • Options:
    Rice or egg noodles
Sometimes the best neighborhood recipes are the ones that have already earned a permanent place at the family table. Denise’s Chicken Marsala is exactly that kind of meal—elegant enough for guests, easy enough for a weeknight, and guaranteed to have everyone asking for seconds.


One of the best ways to build community is around the dinner table. If you have a cherished recipe with a special story behind it, or a favorite from a neighbor consider sharing it with your neighbors in a future issue of Stroll Illahe.

Next

Creating a Salon That Feels Like Home