EASY and DELICIOUS CHICKEN MARSALA
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- เผยแพร่เมื่อ 18 ต.ค. 2024
- Today we are learning how to make easy and delicious chicken marsala with cremini mushrooms. Chicken Marsala is a delicious Italian recipe that consists of thin chicken cutlets dredged in flour, fried, then cooked down in marsala wine and stock with mushrooms until thick and coats the chicken. The chicken should be velvety and melt in your mouth by the end. It's one of my favorite Italian recipes.
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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.
This recipe is perfect for entertaining as it can be made ahead of time and keeps moist.
Do me a favor, don't ever stop this cooking show. You have saved my picky eating family many nights. Love the recipes.
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!
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.
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.
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.
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.
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 🎤
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.
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!
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!
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.
This came out great. Thanks and keep 'em coming.
Just made this. Best. Ever. Do not hesitate to try!
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.
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 😊
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.
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.
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.
Wow...just discovered Not Another Cooking Show...and am already addicted. These videos are great....concise instructions and advice. This guy is terrific...
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 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!
of all your recipes I've tried this is without a doubt my favorite make it all the time
Something in me finds slicing mushrooms to be one of the most relaxing things in the world, definitely gonna try this recipe out
This recipe is off the charts. Made it 3 times. Thanks, Stephen!
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...
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.
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.
The parsley cutting was so satisfying to watch
I made this dish tonight for my family and they loved it I'll make a video this week and tag you. Thank you!
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..
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
Saludos desde Argentina. Este canal cocina DE VERDAD, cocina real, respetando raices y sin estupideces. Excelente profesionalismo y técnica. Un 10.
I absolutely love your use of your cutting board!
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.
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!
Been watching since 29K followers. Closing in on 500K! Couldn’t be happier for you. Great show.
Chicken Marsela with angel hair pasta is my all-time favorite absolutely love it I’m going to have to make this one! ❤️
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
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.
Have that with a heavy red zin, some crusty bread on top of some sauteed spinach. Good night, Irene.
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!!
I will try this great recipe. Thank you for sharing. Merry Christmas.
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.
Wow, I just made this tonight and what a fantastic recipe. Thank you thank you!
Making this on the weekend. You always deliver quality. 👏🏼💖
You're the best dude. Keep it up. Thanks for all the hard work.
This looks absolutely delicious and I cannot wait to make it this weekend. Your cooking and presentation artistry is exceptional - I am so impressed.
Best cooking channel on TH-cam!
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
the tunes you pick are always so clean tbh
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.
Yoooooooo just made this for dinner. Ish was poppin!!!! Thanks for the video man. I’ll be using your recipes on the reggie.
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.
Nice work. Quick recipe review and lesson. Its a great dish over mashed potatoes, noodles or rice.
Cannot wait to make this
This is such a delicious meal. Thanks.
This is my favorite cooking show even though it's "not another cooking show"
So so so so yummy! I am gonna do it tomorrow. I have Italian origins but never tried it!
Awesome editing with that parsley shot in the beginning! Subtle but definitely not going unnoticed!
My fav part of every video is the towel flick at the end.
my fav part of every video is him
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
Fabulous, easy, delicious ....Now I got to buy shallots, marsala and fresh thyme. Everything else I have. Thx
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.
Steve this looks stellar. Chicken Marsala is without a doubt one of my favorite dishes ever. Great job!
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
That looks absolutely delicious. Thanks for sharing.
wow , what a good looking pasta
Yumtastic! I adore chicken marsala
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
I always learn so much from you!
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!
I want it! That is stunning in how delicious it looks!
just made this at home. very nice. love your channel mate. I have a request for you to make some bracciole!
This chicken marsala recipe looks great.
amazing knife skills & awesome camera work
As always the food's looking great, I'll defo try it out
This is my all time favorite dish.
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
Dope pans, dope shirts, dope channel. You got the whole 9 yards and then some. Keep the spots coming chap!
One of my favorite dishes!
Delicious as marsala sauce
Great food...love your channel...
Keep up the wicked recipes.
I loved your ending... A towel in my face, thank you
Nicely done!
YES!! You rock!!!.... thanks Steve... seriously.
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!
what cut off the stems on the mushrooms? about to make this dish today. thanks man. love your recipes!
Yo that music he was playing sounded really similar to the beat of Young, Wild, and Free. It was really cool how you used it I love all your editing, music, and camera angles keep it up
Dinner tonight!
Love this recipe , will be using quite a bit, would be nice if you could do a recipe Chicken Piccata, lemon version. Love your videos new to the your channel.
Keep up the videos coming.
Good edit , great instructions, thanks
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?
My biggest problem is that you didn't make enough. LOL. I can't stop eating this dish when I make it. I will try a better Marsala wine next time and add some butter at the end. I never used thyme or chicken stock either, but I always have some on hand. Otherwise I make it pretty similar. I like your recipe better and will try it next time. I find it fantastic leftover as well. The flavors get a chance to marry even better.
Looks awesome, as always!