Dinner tonight. I can't wait. Serving with angel hair and roasted asparagus. I cook at least 5 nights a week and have a home-cooking addiction and you are my enabler. You do real food in a real kitchen with normal ingredients anyone can get and you teach me something new all the time! (This vid's lesson: if your mushrooms aren't "filthy" there is no need to do all the cleaning I was taught to do.) Also, you are easy on the eyes and an excellent teacher.
Since most widely available mushrooms are now grown indoors in soil-less substrates (like sawdust), they don’t typically require much cleaning because the fruiting bodies never really come in contact with any “dirt” (which I believe is more likely to be chicken manure than cow, but that might vary depending on specific varieties nitrogen requirements)
I've made probably 15 different recipe's of yours from this show, and EVERY SINGLE ONE is a banger. 10/10, lifetime support. Thanks for the foodie love.
Like the idea of the larger chicken pieces. Good Marsala wine reduced, flour from chicken helps to thicken, finish with butter. It's not difficult if you know how.
My son has been in France for the last 8 months and when he came back this is what he wanted to cook. Amazingly good! Made it saucy to go with some fresh egg fettucine. Heaven.
When you have fantastic teachers like this, cooking becomes possible even to those who find it difficult or even, frightening. Seriously, by simply following his functional and constructive directions, all delicious, Italian restaurant classics become possible. Also, whats particularly important is the commentary on the food itself. When you have even the slightest background of the foods and tools you use, it becomes all that much more simple. This is a wonderful series for anyone who enjoys cooking but especially for the home chef.
Legit just bought a bottle of Melillo Marsala and some creminis ... cannot wait to make a delish Marsala. Madeira 😎 is another fave... And if you've never had mushies cooked in Vermouth.... It's a GAME CHANGER. 🎉🎉🎉 Thank you for your chill. We'd have fun together.
I made Chicken Marsala for my future Wife over 25 years ago from a friends instruction. Now add a wedding ring, many years of humbling experience, the food network, the internet and your very excellent video (plus now Wife's instruction) I far, far exceeded that first dish for our 25th Anniversary last night! Thank you!
My husband and I have made this dish numerous times since seeing this video and it comes out perfect every time! Thank you for sharing your recipes Steven!
Made this for the first time tonight and served it over some linguine with browned butter-- which was recommended in some other recipes I also checked out-- phenomenal. I feel like this channel never misses.
Wow...just discovered Not Another Cooking Show...and am already addicted. These videos are great....concise instructions and advice. This guy is terrific...
Many or perhaps most fortified wines are also more sweet than regular wines because they usually add the brandy before the wine is finished fermenting to it's normal level leaving more of the natural grape sugars still in the bottle.
Just finishing up my first plate, and had to thank you. Very authentic tasting, though I made a couple of not so perfect moves; I had thin cutlets, and browned them on medium heat rather than high and so they didn't get the best color ....then I over-reduced the Marsala so I didn't wind up with as as much sauce liquid like yours. Your videos are so good that I was able to go back and figure out where I missed the mark pretty quickly.
I don't have Instagram, but I want to tell you I have been searching and trying different chicken marsala recipes for years, and I FINALLY found the ONE! This was awesome - going to the store right now to buy stuff to make it again. Awesome!
You could probably do this with one pan by cooking the chicken first, removing them like you did, and then cook the mushrooms, shallots, and garlic in that same pan.
I made this recipe, for my girlfriends birthday dinner, on 11-9-19 I followed your recipe to the letter, it came out fantastic..... Fantastic as in, if you went to your favorite restaurant, and ordered chicken marsala, it wouldn't be nearly as good as this recipe..... Love your videos on TH-cam... You have a dedicated fan for life...
Made this last night, will be making again; whole family loved it. I reduced the Marsala too much and quickly realized I didn’t have enough liquid for sauce so I just eyeballed it and added more chicken stock. Still came out delish. Thanks for the content and recipe!
Cooked this a couple days ago, this recipe is definitely a keeper. I have yet to be disappointed by anything I've made from this channel. The chicken parm especially is insanely good, I can't recommend it enough.
I made this dish and even though it took me hours (I guess I’m not the most efficient) it turned out amazing!! If you want to impress someone, this is the dish! 10/10 thank you so much 😇
Really appreciate the amazing video! Love the way you explain the process, your personal style, and how approachable you make the food I love to eat. Now I’m going to make this recipe for my husband and myself! Thanks 😊
I made this for my family and they loved it! Have since made this over and over (both the chicken and veal renditions). Thank you for your recipes and for all your videos. I've picked up cooking during the COVID lockdown from people like you! Extremely grateful..
You really have a way of teaching that makes one so comfortable and confident. And it really makes me want to cook...which I love to do anyway...but somehow I love to do it even more after one of your videos. Thank you.
Although I haven't eaten animals for more than 15 years and I never ever will again, I still enjoy these videos. I just love Italian food, fortunately there's lots of vegan and vegetarian options in that cuisine as well. I could easily cook this dish as a vegan variant though, there are so many alternatives for animal meat these days.
Made a ton of your recipes....I used to have a grilled cheese food truck so I feel like we're distant cousins! Making this tomorrow night! Thanks as always!!!
Steve: I'm glad you did this one! To me "Marsala" is like "Parmesan" in that it provides the base for a variety of dishes not just limited to Veal, Chicken, Egg Plant, Pork, and Etc.! What I've done recently that I think turned out really great and I'd love your take on it, if not an episode. I'm calling it: Southern Pulled Pork Marsala. Yes, an Italian take on a southern favorite. I'm allowed. I've lived down south since '76 but born and raised in NJ. Anyway, the nitty gritty of the recipe is: Typical Boston Butt, usual prep, overnight rub with apple cider vinegar, salt, pepper, dark brown sugar. Smoke 8-12 hours 250-275F in a light apple wood, hickory, cherry, or whatever you like smoke. Make a BBQ sauce which includes a 2 cup reduction of a good Marsala wine. Maybe some tomato paste, seasonings to your taste. Steve, or anyone else, try it and let me know what you think!
So all this time i've been putting the onions/shallots before the mushrooms.... So what I should be doing is removing the moisture first then add garlic and/or onions?
So the idea is that you want to cook out the moisture on the mushrooms and add a bit of color which makes the mushrooms taste better. The problem though is that takes a while, and if you add the shallots and garlic first they have a chance of burning if you want to put some color on the mushrooms.
Garlic & shallots take only a short time to cook. The less you cook them, the more they'll retain their fresh flavour. Mushrooms you can cook for practically any amount of time, for different dishes you may want fresh (not usually), medium, or well reduced. For some dishes it'd be nice to retain some of the fresher flavours of your vegetables, so you only want to cook them for an exact amount of time, and this decides the order in which you add them to the pan. For instance, after you cook them down a long time, red onions tend to taste pretty near the same as simple brown onions. If your dish was going to be a long cook with onions, probably brown onions will work fine because either will give the same results. If it is calling for red onions though, it's probably because they will be cooked less (or even raw in a salad etc) so that their unique flavour actually makes a noticeable contribution.
@@ivolol Thank you, this makes sense. Now i have a question I sometimes saute veggies in a pan and I had always started with onions and garlic because I thought you start that way, so if I use peppers: red, yellow, orange, green, kale, broccoli what is then the order to add the veggies for a proper cooking?
@@naty821 "proper" depends on the dish and on your tastes. Also size of the food. Thinly sliced needs hardly any time compared to thick chunks. If you want nice crisp / firm texture from peppers in your dish then hardly cook them past warming them up. Otherwise add earlier to cook till soft. Broccoli cooked just enough can have a wonderful fresh snap to it. Experiment, taste your dish as you cook it, and take cues from recipes and videos like this!
I made it tonight!! It was amazing! Thank you so much for sharing good quality recipes and tips that do work in real life! Also I never had Marsala wine 🍷 before to drink. I really liked it while I was cooking! So comforting this dish! Make it!!
Good recipe. Have you considered doing the chicken first, then use the same pan for the mushrooms, etc.? Super yummy and less clean up. Thanks for the video.
Looks delicious! Best looking Marsala recipe I have seen. Well done as usual, thank you. BTW, picked up a food mill this week, can't wait to try weekday sauce!
Delicious! As always! I would like to know what kind of knife you used to cut your chicken in half. It made it look pretty easy. Would you please let us know?
crimini and button mushrooms are both Agaricus bisporus. white button was a pigmentless genetic derivation (mutation) that occurred on a farm in Pennsylvania in the 60s or so maybe give or take a few decades. it was propagated by clonal division and because consumers liked it visually better, it proliferated on store shelves. crimini was it's original appearance...long term expert mushroom hunter and one of the best mushroom growers on the internet...
Nitpicky question, but I don't want to overwhelm this dish with wine: Recipe says to use 2 cups of wine, but in this video at 8:45 it does not look like you added 2 cups to the pan the chicken was in. Does the 2 cups of wine include the amount that was used to deglaze the mushrooms?
I tried out this recipe tonight, amazing food 🥘. I spent some time looking for the Marsala wine in my region finally get hold of it, pretty delicious.wondering if it’s italy what they would use instead of chicken stock
Do me a favor, don't ever stop this cooking show. You have saved my picky eating family many nights. Love the recipes.
chicken is lit but can we talk about how wonderful of a person this man is
A beautiful dude
I don't see nothing special about him except for he can cook and that would be a reason not to throw him away.💃
i literally adore him
He can cook
@@Dm1309-for u drope 🎤
Dinner tonight. I can't wait. Serving with angel hair and roasted asparagus. I cook at least 5 nights a week and have a home-cooking addiction and you are my enabler.
You do real food in a real kitchen with normal ingredients anyone can get and you teach me something new all the time! (This vid's lesson: if your mushrooms aren't "filthy" there is no need to do all the cleaning I was taught to do.) Also, you are easy on the eyes and an excellent teacher.
This sounds amazing!
that "dirt" on mushrooms is cow shit. id still wash them well..
Since most widely available mushrooms are now grown indoors in soil-less substrates (like sawdust), they don’t typically require much cleaning because the fruiting bodies never really come in contact with any “dirt” (which I believe is more likely to be chicken manure than cow, but that might vary depending on specific varieties nitrogen requirements)
I've made probably 15 different recipe's of yours from this show, and EVERY SINGLE ONE is a banger. 10/10, lifetime support. Thanks for the foodie love.
Like the idea of the larger chicken pieces. Good Marsala wine reduced, flour from chicken helps to thicken, finish with butter. It's not difficult if you know how.
My son has been in France for the last 8 months and when he came back this is what he wanted to cook. Amazingly good! Made it saucy to go with some fresh egg fettucine. Heaven.
When you have fantastic teachers like this, cooking becomes possible even to those who find it difficult or even, frightening. Seriously, by simply following his functional and constructive directions, all delicious, Italian restaurant classics become possible. Also, whats particularly important is the commentary on the food itself. When you have even the slightest background of the foods and tools you use, it becomes all that much more simple. This is a wonderful series for anyone who enjoys cooking but especially for the home chef.
Legit just bought a bottle of Melillo Marsala and some creminis ... cannot wait to make a delish Marsala. Madeira 😎 is another fave... And if you've never had mushies cooked in Vermouth.... It's a GAME CHANGER. 🎉🎉🎉 Thank you for your chill. We'd have fun together.
Have that with a heavy red zin, some crusty bread on top of some sauteed spinach. Good night, Irene.
This recipe is perfect for entertaining as it can be made ahead of time and keeps moist.
I say this ALMOST every video but I really can’t wait to try this one!! You have my chefs salute 👨🍳
Cooking with Sonny it’s delicious.
I made Chicken Marsala for my future Wife over 25 years ago from a friends instruction. Now add a wedding ring, many years of humbling experience, the food network, the internet and your very excellent video (plus now Wife's instruction) I far, far exceeded that first dish for our 25th Anniversary last night! Thank you!
This came out great. Thanks and keep 'em coming.
My husband and I have made this dish numerous times since seeing this video and it comes out perfect every time! Thank you for sharing your recipes Steven!
Made this for the first time tonight and served it over some linguine with browned butter-- which was recommended in some other recipes I also checked out-- phenomenal. I feel like this channel never misses.
Wow...just discovered Not Another Cooking Show...and am already addicted. These videos are great....concise instructions and advice. This guy is terrific...
Many or perhaps most fortified wines are also more sweet than regular wines because they usually add the brandy before the wine is finished fermenting to it's normal level leaving more of the natural grape sugars still in the bottle.
I like using the sweet Marsala. I know that's not the norm but me family like the sweetness of the results.
Just finishing up my first plate, and had to thank you. Very authentic tasting, though I made a couple of not so perfect moves; I had thin cutlets, and browned them on medium heat rather than high and so they didn't get the best color ....then I over-reduced the Marsala so I didn't wind up with as as much sauce liquid like yours. Your videos are so good that I was able to go back and figure out where I missed the mark pretty quickly.
I mistook Marsala for Masala and thought it was going to be a curry recipe, so I fumed at the sight of mushrooms LOL great video as usual
Same haha
I thought that as well and as it started i was like wtf? thats no chicken tikka masala
Then i realized im just dumb. xD
They do make mushroom curry in India. I had it there a couple of times..... It was out of the world delicious curry.
Just sayin’
;-)
Glad to hear I’m not the only one who made this mistake 😬
Mushrooms would be totally fine in pretty much any curry though
Something in me finds slicing mushrooms to be one of the most relaxing things in the world, definitely gonna try this recipe out
I don't have Instagram, but I want to tell you I have been searching and trying different chicken marsala recipes for years, and I FINALLY found the ONE! This was awesome - going to the store right now to buy stuff to make it again. Awesome!
I made this tonight and it was my first time ever cooking Chicken Marsala. It was a very enjoyable dish, thank you for the tutorial!
You could probably do this with one pan by cooking the chicken first, removing them like you did, and then cook the mushrooms, shallots, and garlic in that same pan.
I made this tonight and that’s what I did 😊
That makes perfect sense to me.
I have to try this recipe 🙈😋 I usually make cacciatora chicken
Vincenzo's Plate haha Vincenzo you are also on this channel?😂 greetings from Belgium
I made this recipe, for my girlfriends birthday dinner, on 11-9-19
I followed your recipe to the letter, it came out fantastic.....
Fantastic as in, if you went to your favorite restaurant, and ordered chicken marsala, it wouldn't be nearly as good as this recipe.....
Love your videos on TH-cam...
You have a dedicated fan for life...
The parsley cutting was so satisfying to watch
Made this last night, will be making again; whole family loved it. I reduced the Marsala too much and quickly realized I didn’t have enough liquid for sauce so I just eyeballed it and added more chicken stock. Still came out delish. Thanks for the content and recipe!
just dropping in to say i followed this recipe and it tastes just as good as i remember it. thanks yet again for teaching me to make some good eats.
Cooked this a couple days ago, this recipe is definitely a keeper. I have yet to be disappointed by anything I've made from this channel. The chicken parm especially is insanely good, I can't recommend it enough.
I made this dish and even though it took me hours (I guess I’m not the most efficient) it turned out amazing!! If you want to impress someone, this is the dish! 10/10 thank you so much 😇
I made this with rosemary and garlic gnocci. I served it up and ate mines out the pot. Was so good we forgot to take pics.
Just made this. Best. Ever. Do not hesitate to try!
I made this dish tonight for my family and they loved it I'll make a video this week and tag you. Thank you!
Really appreciate the amazing video! Love the way you explain the process, your personal style, and how approachable you make the food I love to eat. Now I’m going to make this recipe for my husband and myself! Thanks 😊
This recipe is off the charts. Made it 3 times. Thanks, Stephen!
Saludos desde Argentina. Este canal cocina DE VERDAD, cocina real, respetando raices y sin estupideces. Excelente profesionalismo y técnica. Un 10.
of all your recipes I've tried this is without a doubt my favorite make it all the time
Best cooking channel on TH-cam!
I made this for my family and they loved it! Have since made this over and over (both the chicken and veal renditions). Thank you for your recipes and for all your videos. I've picked up cooking during the COVID lockdown from people like you! Extremely grateful..
You really have a way of teaching that makes one so comfortable and confident. And it really makes me want to cook...which I love to do anyway...but somehow I love to do it even more after one of your videos. Thank you.
Although I haven't eaten animals for more than 15 years and I never ever will again, I still enjoy these videos. I just love Italian food, fortunately there's lots of vegan and vegetarian options in that cuisine as well.
I could easily cook this dish as a vegan variant though, there are so many alternatives for animal meat these days.
Been watching since 29K followers. Closing in on 500K! Couldn’t be happier for you. Great show.
I absolutely love your use of your cutting board!
Made a ton of your recipes....I used to have a grilled cheese food truck so I feel like we're distant cousins! Making this tomorrow night! Thanks as always!!!
I will try this method. I like idea of cooking the mushroom mix first then adding it to the meat. Mush easier to control cooking and flavor.
Steve: I'm glad you did this one! To me "Marsala" is like "Parmesan" in that it provides the base for a variety of dishes not just limited to Veal, Chicken, Egg Plant, Pork, and Etc.! What I've done recently that I think turned out really great and I'd love your take on it, if not an episode. I'm calling it: Southern Pulled Pork Marsala. Yes, an Italian take on a southern favorite. I'm allowed. I've lived down south since '76 but born and raised in NJ. Anyway, the nitty gritty of the recipe is: Typical Boston Butt, usual prep, overnight rub with apple cider vinegar, salt, pepper, dark brown sugar. Smoke 8-12 hours 250-275F in a light apple wood, hickory, cherry, or whatever you like smoke. Make a BBQ sauce which includes a 2 cup reduction of a good Marsala wine. Maybe some tomato paste, seasonings to your taste. Steve, or anyone else, try it and let me know what you think!
This is my favorite cooking show even though it's "not another cooking show"
the tunes you pick are always so clean tbh
I will try this great recipe. Thank you for sharing. Merry Christmas.
Yoooooooo just made this for dinner. Ish was poppin!!!! Thanks for the video man. I’ll be using your recipes on the reggie.
You're the best dude. Keep it up. Thanks for all the hard work.
Making this on the weekend. You always deliver quality. 👏🏼💖
Chicken Marsela with angel hair pasta is my all-time favorite absolutely love it I’m going to have to make this one! ❤️
This looks absolutely delicious and I cannot wait to make it this weekend. Your cooking and presentation artistry is exceptional - I am so impressed.
So all this time i've been putting the onions/shallots before the mushrooms.... So what I should be doing is removing the moisture first then add garlic and/or onions?
So the idea is that you want to cook out the moisture on the mushrooms and add a bit of color which makes the mushrooms taste better. The problem though is that takes a while, and if you add the shallots and garlic first they have a chance of burning if you want to put some color on the mushrooms.
Exactly, it would take FOREVER to overcook the mushrooms. So once they start to brown you have control over when you add what, including salt
Garlic & shallots take only a short time to cook. The less you cook them, the more they'll retain their fresh flavour. Mushrooms you can cook for practically any amount of time, for different dishes you may want fresh (not usually), medium, or well reduced. For some dishes it'd be nice to retain some of the fresher flavours of your vegetables, so you only want to cook them for an exact amount of time, and this decides the order in which you add them to the pan.
For instance, after you cook them down a long time, red onions tend to taste pretty near the same as simple brown onions. If your dish was going to be a long cook with onions, probably brown onions will work fine because either will give the same results. If it is calling for red onions though, it's probably because they will be cooked less (or even raw in a salad etc) so that their unique flavour actually makes a noticeable contribution.
@@ivolol Thank you, this makes sense. Now i have a question I sometimes saute veggies in a pan and I had always started with onions and garlic because I thought you start that way, so if I use peppers: red, yellow, orange, green, kale, broccoli what is then the order to add the veggies for a proper cooking?
@@naty821 "proper" depends on the dish and on your tastes. Also size of the food. Thinly sliced needs hardly any time compared to thick chunks. If you want nice crisp / firm texture from peppers in your dish then hardly cook them past warming them up. Otherwise add earlier to cook till soft. Broccoli cooked just enough can have a wonderful fresh snap to it. Experiment, taste your dish as you cook it, and take cues from recipes and videos like this!
My fav part of every video is the towel flick at the end.
my fav part of every video is him
I made it tonight!! It was amazing! Thank you so much for sharing good quality recipes and tips that do work in real life! Also I never had Marsala wine 🍷 before to drink. I really liked it while I was cooking! So comforting this dish! Make it!!
Fabulous, easy, delicious ....Now I got to buy shallots, marsala and fresh thyme. Everything else I have. Thx
wow , what a good looking pasta
I didn’t know Marsala Wine came in any version other than the cheap one on the shelf by by the Worcestershire sauce. Thanks for the video!
big difference get the real wine
Wow, I just made this tonight and what a fantastic recipe. Thank you thank you!
amazing knife skills & awesome camera work
Love your presentation and your recipe. Thank you.
Wow.first video i have watched of yours.
This looks unreal delicious and simple.thank you very much.
Good recipe. Have you considered doing the chicken first, then use the same pan for the mushrooms, etc.? Super yummy and less clean up. Thanks for the video.
Nice work. Quick recipe review and lesson. Its a great dish over mashed potatoes, noodles or rice.
Awesome editing with that parsley shot in the beginning! Subtle but definitely not going unnoticed!
I made this last night following
your instructions. It turned out beautifully. Out of all the videos I watched yours is my favorite. ♥️ Thank you.
This is such a delicious meal. Thanks.
Looks delicious! Best looking Marsala recipe I have seen. Well done as usual, thank you. BTW, picked up a food mill this week, can't wait to try weekday sauce!
I put one carrot in it also.It's perfect for the Marsala and gives some sweetness.
So so so so yummy! I am gonna do it tomorrow. I have Italian origins but never tried it!
What's your preferred starch to eat with it? Rice? Polenta?
Great food...love your channel...
Keep up the wicked recipes.
The only time I used marsala is for uovo sbattuto, it's just sugar beaten in eggs and you add marsala . Such nostalgic taste for me lol
You are the man, do you have any tips on pan flipping? I see you toss without thinking about it and I always flop when I try.
Gregory Moses chef john over at food wishes has a great video about this technique
Just tilt your pan slightly forward and flick your wrist. You also want to move the pan ever so slightly
Hey man love the video what goes with that dish on the side
Gnocci with brown butter and sage, for example.
I always learn so much from you!
Yumtastic! I adore chicken marsala
Cannot wait to make this
5 years later still looks gas 🔥 the recipe holds up! Do it yourself
Good edit , great instructions, thanks
Delicious! As always! I would like to know what kind of knife you used to cut your chicken in half. It made it look pretty easy. Would you please let us know?
Victorinox filet knife. My knives are linking in my amazon store
I want it! That is stunning in how delicious it looks!
As always the food's looking great, I'll defo try it out
Nicely done!
Made this last night over linguine. Was a little too dry but that’s because I reduced the sauce too much. Great recipe.
Always nice to have extra stock on hand just in case of situations like this!
Delicious as marsala sauce
Steve this looks stellar. Chicken Marsala is without a doubt one of my favorite dishes ever. Great job!
Can flour be substituted with something else?
just made this at home. very nice. love your channel mate. I have a request for you to make some bracciole!
crimini and button mushrooms are both Agaricus bisporus. white button was a pigmentless genetic derivation (mutation) that occurred on a farm in Pennsylvania in the 60s or so maybe give or take a few decades. it was propagated by clonal division and because consumers liked it visually better, it proliferated on store shelves. crimini was it's original appearance...long term expert mushroom hunter and one of the best mushroom growers on the internet...
awesome video i have a question i hate wasting flour for dredges have you any suggestions for using dredge flour instead of throwing it out
Sprinkle the flour on the chicken instead then, never reuse flour that you dredged raw chicken in
That looks absolutely delicious. Thanks for sharing.
Do you use dry or sweet marsala wine? Thanking you in advance for your reply.
Dry
Nitpicky question, but I don't want to overwhelm this dish with wine: Recipe says to use 2 cups of wine, but in this video at 8:45 it does not look like you added 2 cups to the pan the chicken was in. Does the 2 cups of wine include the amount that was used to deglaze the mushrooms?
What type of olive oil do you use?
California Olive
I tried out this recipe tonight, amazing food 🥘. I spent some time looking for the Marsala wine in my region finally get hold of it, pretty delicious.wondering if it’s italy what they would use instead of chicken stock
Please make more super easy recipes like this
How do you get/make your chicken stock? Do you make the stock yourself or do you buy it as a powder or completely ready?