Chicken Marsala - Everyday Food with Sarah Carey
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- เผยแพร่เมื่อ 11 ม.ค. 2025
- Skip the Italian restaurant and cook at home tonight! You won't believe how quickly this classic dish comes together, and how easy it is to make.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Chicken Marsala - Everyday Food with Sarah Carey
/ everydayfoodvideos
Just made this and we loved it. Fast, easy, and delicious. Chopped Italian parsley to finish it for us. Definitely making this again.
Sara, first time ever making a comment on any cooking video but i'm in love with you and your
Videos , Easy to follow recipes presented with flair, style and humor. Wish i found you years ago.
Made this chicken last night...delicious and moist.
Sarah-thanks again for making what I always thought would be a very difficult dish look so easy. I'm certainly no cook, but you got me hooked a while back with your blackberry skillet cake and I've used many of your recipes now to great effect. It's not all tacos & BBQ here in Dallas any more!
You make me and my friends laugh (in a good way) and we can tell you really enjoy what you do. We are lucky to have you showing us how to cook and eat well.
Thanks!
James
I love chicken marsala and was looking at a lot of recipes and this on looks perfect, can't wait to try it! (after I wipe my screen from trying to eat this...*grin*)
Omg I didn't know chicken Marsala was so easy to make! Def going to make this with garlic mash potatoes and green beans for dinner tonight :D
I JUST made this for dinner today...and it is EVERY bit as good as it looks in the video. YUM!
Sarah- Thank you so much for this awesome recipe. I made it today for lunch using chicken thighs and green onions (using what I had on hand) and it turned out amazing over basmati rice:) I have leftovers for tomorrow and some for my hubby.
I have probably watched 20 videos this one seems like the best and easiest one.
Hey Sarah, Just tried your recipe. Ah-mazing!! Where has this been all my life?! I'm very comfortable with Indian food, however Italian cuisine has been hit or miss for me - which is ironic because I've been married to an Italian for 25 years. DH is actually a great cook, but we're competitive. I won a lot of points with this one! Your post may be three years old, but the recipe was super-fresh. Thank you!
Thanks it looks like an easy and delicious recipe
Hey, made this last night for a dinner party. It was a hit!!! So easy and tasted so good....thanks Sarah.
That was so easy and looks delicious!
Loos delish! I will have to try cooking this next week! Thank you!
Yay! Been waiting for a new, non-snacky recipe with a bit more cooking involved! Thanks Sarah!!
A few times I've made a bone-in turkey breast in a slow cooker. Used the gravy packet for the liquid required then added a good splash of Marsala at the beginning. It was such good gravy with no alcohol aftertaste, plus there was a hint of Marsala flavor--which was just enough.
This dish looks fantastic I got to try this. Well explained beautiful kitchen and deco.
I'll be making this dish this weekend thanks!
Sarah Carey you have done it again! I was inspired to go with lemon caper salmon tonight. (Since I had all of those ingredients on hand) and as a matter of fact I use the dredging of the flower technique you demonstrated to thicken the sauce and used a tablespoon of butter to finish the sauce towards the end. I must say it was delish! Once I have these marsala ingredients you can bet your buscits I am trying this one too!!:)
fantastic recipe. hubby loved it!
I’ve been using this same recipe for years and it truly is the best chicken Marsala better than any restaurants I love to make this recipe with homemade pasta.
Fantastic dinner! Delicious dinner! impressive dinner!
I made this recipe today, but added 4 cloves of garlic. It was delicious! Thank you for sharing.
for me this video was a reminder on to how quickly and easily I may prepare a great tasting meal when having the urge for something different
I've been looking everywhere for a champagne chicken recipe. The one time I had it, the sauce was beautiful and light in color, but thick enough to coat a spoon
I'm trusting Sarah regarding using the sweet version of Marsala. We order this from one of the best restaurants in NY and they always us the sweet version too. Some home cook put this recipe up a day or 2 ago and said the best way to ruin the dish was to use the sweet version. People should be screened before they are allowed to post videos. I'll go with the experts, thank you!
Interesting. I'm sure it's a matter of taste. I generally don't love "the sweet version" of anything, but thought this version of chicken marsala was spot on!
Sarah Carey I agree, and I have tried using the dry version, and it just doesn't work. I think even when dry is used they put a touch of sweet with it. Thanks, Sarah.
Interesting. When I make this dish, I leave the chicken in the pan. It really deepens the flavor of the chicken.
looks so good!
I haven't made Chicken Marsala in years. It was one of my favorites. Now I have to make it again!
Tanya Walker fun
I whipped this up tonight using what I had in the fridge. I had some white cooking wine and half and half and it was yummy :)
Sarah we will give this recipe a try tonight
so happy I subscribed ! you are such a breath of fresh air in this utube jungle !! Keep it up !
The best I've seen so far! Subscribed
I really like the new style of video! This recipe looks great too- love me some mushrooms!
love your videos!!!
I definitely going to try this recipe...looks really yummy. What masala wine do u use cos I've never bought one before.
Pureeing the onions in a blender thickens the sauce much better, and avoids the heavy cream.
Love that frying pan!
I made it yesterday it was awesome , I made extra sauce😍
love when you cook in this part of the kitchen :3
It's actually a whole different kitchen, but i like it too! nice light.
I just made this and it was so good! I should have made more for the leftovers! Oh well, next time. But thanks for this!
That would be good for a pasta dish.
mmm yummy I very liked. I will make to
Sarah, can you please recommend a good, decently priced marsala?
I'm making this tonight with mash potatoes and carmelized veggies.
Ate it yesterday thanks I will be make it
I ate this for like two weeks. 😍😍
Love this recipe.
very well done. Thank you.
Awesome 😀👍
ive never met two cooks who cook the same
Dj Joe otherwise he will not be called chef ...normal cook is the one who repeats but the chef is lke engineer ...he create and invent
I love! Chicken marsala!!
I need to make this
I love your videos.
Looks great. But what's the purpose of adding water to the mushrooms when they are full of moisture?
+Selina L reason for adding water is to deglaze pan
I would ditch the cream and use a clean organic chicken stock. Other than that phenomenal!
Yeah let's dilute the Marsala taste with chicken stock
@@fiveofever2971 yeah let's add heavy cream to a dish that doesn't call for it all...
@@GorlicBreadz Actually a real Marsala recipe doesn't call for adding cream or chicken stock...
@@joejones5653 I never said it was authentic. Still heavy cream is not in any Marsala dish authentic or not.
I've looked everywhere for the recipe. Where is it???
Is there any way to make this with out mushrooms (I know, i know, sacrilege) I just hate them. How about onions as a substitute maybe?
STALS398 NO STUPID!
I made this for my family and they loved it. They even asked for seconds.
Wow, that looks so delicious! I'm gonna surprise my family and try this out this Sunday! Just one quick question: can I use a dry or semi-dry wine instead of sweet one or it's just more tasty with the sweet one? :) Hugs and greetings from Poland. :) I love your videos, sorry for repeating myself but that's true :)
This recipe specifically uses Marsala, you could probably try the dry type, but i haven't tested it that way. It probably won't be bad, but won't be the same.
TWO most valuable "must-do's" with this recipe. FIRST, your Marsala MUST be imported from Italy as the California Marsala is a much, much weaker version and you will NOT get the rich flavor you are looking for. (I used the California marsala many times scratching my head why it never tasted like the restaurant version and that's why.) TWO, do NOT substitute chicken thighs for chicken breasts as you need the firmness of breast meat. (Believe me, I just tried it tonight with chicken thighs and thought it kind of "mushy" so I'll never do that again.) And THREE, I made it with shallots, but will try it with garlic next time for a more intense flavor as a comparison.
Using dry marsala may help, but there is a YT video made by a professional chef who addresses the issue of the varieties of marsala and how it affects the dish you are cooking. THAT chef instructed to use the imported Italian marsala and his reasons why.
Link to the video!?
Fabian Arredondo it's the TheMarsalaMan, he compares California vs Imported Marsala wine. I always use the dark sweet Marsala. Now, I will be looking for the imported Lombardo.
Can I use shitaki mushrooms
Thank You!!
My fave!
nice
So you've made chicken Marsala.... next one i'd love to see is Chicken Tikka Masala :)
so simple...so delicious! :D
Dang, I can't do mushrooms. Bad reaction. Still, this looks great. I responded to your message on yesterday's recipe, please look at that, Sarah. Thanks.
Nice recipe...needs a clove or two of fresh minced garlic (especially since it has cream in it) and a little less mushrooms. All those mushrooms soaked up the sauce, and barely coated the chicken. Oh yeah, dry marsala is better for savory dishes.
Sarah you look so pretty and sophisticated in today's video 👍 💜🌞🌵
do we have to include the alcohol? can i substitute it for something else?
Most of the alcohol from the Marsala wine is burned off from cooking it. However, if you want an alcohol free alternative, you can buy some Welch’s sparkling grape juice. Not as good as the Marsala wine, but it still will taste good.
Hi Sarah,
Could you subsitute leg and thigh meat for the breast meat?
great
Looks amazing. Also, where are you?
We have a bunch of kitchens here at Martha Stewart Living (where i work). this is a studio that i used to use for my videos, but haven't for awhile. It looks nice, right?
so who eats all this food you make anyway? the camera crew? the cleaning crew? just you? im so curious lol
@@fml5910 Wife***
Heavy cream in Marsala?
can you use marsala cooking wine?
+Jenny La Voz Use imported Marsala Wine. It is made with grapes that the cooking or domestic Marsal wine doesn't have. you will definitely notice the difference.
No garlic? Come on...
Right!!!
And sweet not dry Marsala 😳
You correctly said
Where is the garlic?
She used a shallot instead of garlic.
TWO most valuable "must-do's" with this recipe. FIRST, your Marsala MUST be imported from Italy as the California Marsala is a much, much weaker version and you will NOT get the rich flavor you are looking for. (I used the California marsala many times scratching my head why it never tasted like restaurant chicken marsala and that's why.) TWO, do NOT substitute chicken thighs for chicken breasts as you need the firmness of breast meat. (Believe me, I just tried it tonight with chicken thighs and thought it kind of "mushy" so I'll never do that again.) And THREE, I made it with shallots, but will try it with garlic next time for a more intense flavor as a comparison.
dagnyatl stfu
True Marsala wine comes from Scilicy,the only region that grows Marsala grapes.
beautiful - !!
Is there any way to make this recipe without wine? I know it won't technically be called Chicken Marsala, but what liquid could I substitute that would make all of the other ingredients still taste good together? Thank you.
No that's why it's called "Marsala" b/c of the wine.
There's another recipe by this chef that's chicken with mushrooms. try that
I tried making this a few weeks ago and the chicken came out a bit tough. Maybe I cooked it too long or used crappy chicken. Where did I go wrong Sarah?
If you want perfect chicken every time cook it in a crockpot for a couple of hours, even if you're a novice at cooking it will turn out great!
Add two-four oz of butter in with your oil. Cover the chicken breasts in saran wrap, and tenderize them with a meat tenderizer mallet.
Don't cook the chicken all the way through the first time. Only cook it until it gets golden brown, and then remove them.
Once you cook off the wine, ( boil for no longer than 20 seconds depending on your stove and you may need to add more wine if you cook it off too fast. It happens, it's fine, learn from it.) Set heat to low and place chicken breasts back in the then pan with a lid and cook until the juices run clear or your meat thermometer hits 165 'F for fifteen seconds minimum. I prefer not to use cream, I like to just use the wine and flour. So long as you let it simmer long enough before throwing in the chicken, it will thicken up nicely. (Will resemble a glaze) Just add a bit more butter and flour before little by little to avoid clumping before (Also known as a roux) throwing in the mushrooms. Adjust wine as needed.
Hope this helps,
Bon appetit'
Best served over angel hair pasta
This is Divine but where's the pasta? I need Alfredo pasta and an insane amount of mushrooms.😋
“Thinly sliced mushrooms” means unevenly sliced mushroom chunks ?
3 days til my due date and this video is killing me!! it looks so good, and i can already taste it with lots of pasta to slurp up all that creamy sauce. i have no energy to make it :( but i will bookmark for later - thanks :)
Leigh Anne...this doesn't seem like your kind of recipe, awfully full of fat! you usually go for the healthier stuff! Have your husband make if for you!
Sarah Carey
i know, i know! but you gotta live a little, especially at 40 weeks ;)
My Thanksgiving turkey might- MAYBE- have 3/4 of a teaspoon of dried sage. That's ludicrous.
Sarah, is this dish too sweet?
i feel like the chicken isn’t cooked through
annie that's what I was thinking too. She cooked it too fast
You were not listening, she said 5 minutes. Obviously this video has been edited so that we are not staring at a pan for five minutes.
Chicken Marsala is "divine" :)
Pretty sure I'll start a war here, but what would you serve this with?
When I made it, I served it over fettuccin. Garlic mashed potatoes works well with it too.
Uuuu LA laaaa. Marsalaaaa
Woo😛😛😛🤚🤚
when you just got done smoking a rock and you're hungry for great dishes! LOL
Overcrowding the pan and no garlic? Done here.
Great recipe, but I could do without the close-up jump shots of you picking up something, or putting it down.
garlic give it a better taste
The ingredients you using it's not Italian way
I would have added garlic
It looks great but when trying to stay fit and low body fat is not such a good idea
+Anastasia Rose I sub soy butter and skip the cream. Use flour to thicken....those steps will cut the fat.
No butter.? no gralic.?.Are you kidding me.?
She did add butter at the end!
medusa hair