My Favorite Way To Make Chicken Marsala
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- เผยแพร่เมื่อ 28 เม.ย. 2022
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Today we're making chicken marsala pasta. It's delicious and easy to make. I hope you enjoy it!
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***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
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The print recipe (it's always linked in the description above) is a tiny bit different. I increased the wine and stock by a bit to add more sauce. As always, thanks for watching and liking my videos!
I do this routinely now because I love dunking my bread in the sauce at the end of the meal lol
Great recipe bro
only just found your channel already subscribed and saving recipes thanks for uploading its really appreciated, love how relaxed everything is nice work brother
How do i access the printed recipe?? I've tried clicking everywhere !
@@susanhennessy1318 Click "show more" below and to the left. Bottom link
My grandma married into an Italian family, I usually have dinner with her once or twice a month and we use your videos to find recipes that she has me cook. It's been teaching me so many skills I never learned and giving me more treasured memories with my grandmother.
FINALLY!!! Someone dredged the smart way. In all cooking videos they dredge by pouring flour in a dish and then dredging the meat in it. The bag is easier and does a much better job.
I was born and raised in Jersey but recently moved to Tacoma, Washington. The food culture out here is so vastly different from what I grew up with - the neighborhood pizzeria is just not a thing out here - and I’ve been relying on your videos to help me introduce the flavors of home into my kitchen. Thanks for keeping me fed, man.
Thanks so much, really appreciate that!
@@SipandFeast That is everywhere. I grew up in Detroit and moved to Chicago in my late 20's with my wife. Chicago style pizza defines the city, everything else is garbage. Is it? Why are Little Caesars, Dominoes monster brands but nothing pizza wise from Chicago? I learned to love what Chicago had to offer food wise, but what I grew up with, I grew up with.
@@greggcal4583 They had a "Chicago's Pizza" out here and it just didn't do well for some reason and I'm like 3 hours from Chicago. I think it's probably because a lot of that Chicago style pizza is real like "sit and eat" high quality restaurant food and most people out here just want to order something kind of cheap for delivery and watch T.V. rather than go do all of that. I just don't think the Chicago style places can make any money out here. Even the New York style places that sell by the slice don't really do too well out here because they end up having their pizza sitting out way too long. There is only one good place at the mall and its hard to call it New York style by comparison. The Chicago style is the same, I doubt "Chicago's Pizza" is as good as the real deal out in a nice place in the actual city of Chicago. I honestly would rather make an event of it and drive out to Chicago rather than settle if I wanted some Chicago style pizza. I think it really just has to do with location and the amount of people in the big cities compared to out here in the mid-sized mid-western cities. People out here love shit like "Papa John's" and get it delivered.
I can totally relate to what your saying! I’m from upstate NY but have been in Texas for 40 years. I miss the food from the NE. I’m not a huge fan of Mexican food. Gimme pasta!
Wow! That's quite a change from east coast to west coast! I'm watching from WA too. Love these videos!
Man I gotta appreciate the fact that you bring your son in for his input. Kids his age are usually pretty honest with their reviews, sometimes too honest lol. Great recipe :)
James, how does it feel to have a quarter million subscribers? Congratulations! Here's to your continued success! You are certainly one of the finest and most unique cooking channels on all of YT.
Thanks so much, really appreciate that!
Love the giraffe whisk. That's cute.
It's been going strong for a number of years lol.
You get a better brown and a richer fond if you use some oil with the mushrooms, or butter if you wish. Also, I always flour my chicken veal parts in a sealed Tupperware container instead of a plastic bag because it coats better faster, and you’re not wasting a bag. There’s no reason to wind up in landfill hell because you have a great recipe for chicken marsala!
Found your channel last week. Subscribed after the first recipe. You make your recipes look easy. I envy your son as taste tester! He isn’t shy about giving his ratings either. Nice to see a father and son enjoying food together. Will prepare this for my sister and BIL soon. Thanks bunches….
Thank you so much, and welcome to the channel!
what super cute, polite, smart, kind, gentle kid !! you are soooo bless !!
Well... I tried to make something very similar from the ingredients I got here in Prague today and it was phenomenal! I loved it, my kids loved it...
Greetings from the Czech Republic.
Great content man👍
Thank you so much! Happy you and the kids enjoyed it!
If you keep a bowl of water nearby and wet the blade of your knife before/during mincing garlic it'll help keep it from sticking to the blade so much. Something my old chef taught me.
You inspire me man. You come on here like everyday cooking these wonderful looking meals with love for your son after he gets out of school and your wife and it just really warms my heart I don't know how to explain it. It looks like you really love it when your son enjoys your food and it just makes me really want to add some of this type of wholesomeness into my life it about brought me to tears today. Keep doing the most bub.
Chicken/veal marsala is usually my first choice when I go out for good Italian. I don't recall there being prosciutto in what I've eaten and like James I don't think I want there to be because of the salt. I do like prosciutto but need to be very cognizant of sodium because of kidney disease so enjoy it only rarely.
Love how respectful you are to your son. Nice relationship!
Look at you, being all whimsical with your giraffe whisk, and playing it off like it ain’t even a thing. You go, Jim. 😆
😆
Love that flour coated butter trick. Going to have to remember that next time I’m making a pan sauce.
Thanks! The dredged chicken normally has enough flour on it to help thicken the sauce, but the leftover flour is good to use since it needs to be discarded anyway. In the print recipe I mentioned that one could use a bit of cream if they want a creamier sauce. But I think this sauce is pretty good without it.
That flour butter trick is a game changer. 👍
I'm definitely going to use that trick in the future too, it's functions like a roux in a pinch!
I'm surprised he didn't make a roux. You cook the butter and add tne flour and cook it then add your liquids to that
My thought too! It was a moment where I thought “Wow, brilliant.”
I’m stuffed with your Spicy Sausage Potato Kale Soup that I ate leftover for lunch at work and dinner tonight. Your minestrone soup this weekend and this Chicken Marsala Pasta. Amazing recipes, amazing videos. You guys are beyond amazing!
I think you were the first one I watched who put the pasta in the pan to finish cooking with all the sauce. What a life changing moment for me. It makes all the difference in how good the pasta tastes. That and your cooking method is simple. Prep, salt, pepper, butter, onions &/or garlic, and whatever else suits my fancy at the moment. 2 pan cooking: 1 for the sauce/main and 1 to par cook the pasta.
PS - I’m with your son about prosciutto - a little bit goes a long way. I’ll take bacon over prosciutto thank you ….
Something new I learned from this video, coat the cooked chicken in flour to thicken the sauce. Easy peasy. No sludge, no lumps.
That giraffe-head whisk is killing me. I love it.
while i definitely still prefer my chicken whole rather than cut up into small pieces for dishes like marsala and piccata (which i typically pair with linguine), i will say it looks amazing with your pappardelle and feels balanced! also, i tend to watch your videos to the very end even with the patreon list because seeing you and your taste tester being happy in the kitchen together sharing a meal really warms my heart. ❤🩹 much love
Jim once again, awesome recipe that I didn't modify one bit. And even my 8 year old loved it! He said "dad you knocked it out of the park"!! Thank you again. I have made at least 6 of your recipes now and 5 of them more than twice. My family has loved every single one..
Awww… I love his honesty about the prosciutto. He made me chuckle 🙊
Love your channel, I appreciate the ability to print out the recipe. One thing we look forward to is "what does James think about the recipe." I do not know if he wants to cook but watching you cook with J would be fun.
I have tried your recipes, but I often just use what I have. I made this with red wine that I had, no prosciutto, but it still turned out excellent! Your videos inspire me and every time I watch one, I have to make it. I made the Easter pizza and everyone loved it. Thank you!
Thank you, and so happy you're enjoying the recipes!
Love that your son provides good, honest feedback. Also LOVE that you credit all the behind-the scenes folks. And, thank you for the good videos for all us foodies!
Tried it tonight. Amazing! My husband gave it 10 out of 10 (although he loves James and gets a huge kick out of watching him rate your food).
I somehow managed to miss your videos until recently -- but now I've been binging to try & catch up! So far I can honestly say there haven't been any that I didn't want to save. I've probably been cooking longer than you've been alive, (unless you're incredibly well-preserved LOL) but I love the fact that you have taught this old dog some new tricks. And I have a friend who is just learning to cook, & isn't intimidated by your videos. You really have a gift....not just for the technical skills, but the personal one, as well. And it doesn't hurt that you also have the cutest taste tester around!
Really appreciate this comment. Thank you so much for watching and for your kind words.
Made this for Mother's Day and it was wonderful. First prep with Misen knives, great performance for the money. Keep up the good work.
I really love the way you focus on showing us the ingredients.
It's okay to not like prosciutto... and it's great that Dad accepts that. My Dad was that way and I loved him for it cause my Mom liked to throw me to the curb for everything I didn't like. "Whattaya mean you don't like oatmeal??!! You crazy?? It's so good for you.." "you don't like blah, blah, blah...." 😂😂😂 Bless her she was that way til she passed on.
bought four knives. super happy to support anyone that is your sponsor. thanks for the delicious recipes😺
Thank you, and enjoy the new knives!
Your channel is very helpful to me. You teach very well and get to the point. Not wasting my time with useless talk. I appreciate how you teach.
I love Marsala and this looks like a great recipe. Similar to the one I make but I don't put in prosciutto. I might go with James on this one. I think prosciutto has it's places, but I often find it too salty in pasta's and sauces. It is more of an appetizer for me with fresh mozzarella. The only time I use it in a meal is with something like chicken saltimbocca.
It is great with saltimbocca. It definitely isn't needed here, but I do like it.
I've done the Marsala as a pasta dish, its a really great way to enjoy the flavors of that dish. As usual, James is spot on! I saw a comment from someone below saying they didn't know what to make for dinner, so they would do this. It would be a super challenge for anyone to choose one of your dishes each night for dinner until they run out of videos!
Thanks so much! Love the idea of the super challenge!
Looks great, you can add a bit of thickened cream for a rich creamy Marsala sauce as well 👌🏼👌🏼
Looks outstanding. Well done on your subscriber numbers, i remember when you were excited to bust 100K. Tribute to your skills at presenting and your recipes work so well. Thanks
Thanks so much, really appreciate that!
I completely agree! I literally get excited getting a notification that you've posted a new video. I'm going to make this on Sunday but I'm going to make it with veal. Thank you again for another amazing recipe and video! Have a wonderful weekend.
Thanks so much! Hope you enjoy the meal, and the weekend!
Congratulations on the Misen sponsorship! They make great products. And I love the video -- your presentation is always solid!
Thank you so much! I agree, love their products!
You have seriously become my go-to for our family's dinners! I love that you allow adjustment for serving with pasta, which I feel like most families would do! Thank you again!!
I’ve always wanted to make chicken marsala, and this recipe inspired me to finally do it! It came out amazing, and I even had some leftovers for lunch today. Thanks so much for sharing this recipe! ❤
It looks delicious honestly. I think I would leave out the prosciutto. I’m not a huge fan of it myself, so I’m with the taste tester here!
Simple ingredients and a fabulous results..
Applause too you
Great recipe and great video. Chicken Marsala is a wonderful meal that can be prepared according to variable personal tradition or taste. I've dined on many over the years. One of my favorite dishes! Thank you for sharing with us.
Your son is so sweet. As a kid, I hated the red calamari sauce my parents would insist on having each Christmas Eve, with a side of fried smelt my father caught on Seneca Lake. I would make buttered pasta and skip the smelts! But, now that I'm an adult I love both dishes! Tastes do change so maybe he will come around to the prosciutto!
Thank you so much! I'm sure one day he'll love it!
I made your chicken, spinach, and two cheese pasta dish the other night, and added a cut up block of cream cheese to it, at the beginning, and used mozzarella and parmesan cheeses. Just before adding the pasta, I added heavy cream. It was absolutely delicious! The addition of the cream cheese, added a creaminess and richness that I loved. I used 1 1/2 lbs of rotini pasta, so we had a lot of leftovers, I was able to give to a friend, who hasn't been well and her husband; and a container to my daughter and son in-law.
I'm going to try this recipe next.
So many wonderful dishes! Thank you for clear instructions… Love your recipes and look forward to new ones, along with the family interactions…
I made this for dinner tonight and it was SO.DANG.GOOD! OMGosh! Delicious! My husband loved it so much, he asked me to make it for him again for his birthday dinner! Thanks for sharing!
We just finished eating this - and we’re stuffed to the gills! We could not stop eating, it was so delicious. I modified the recipe ever so slightly by adding a little citric acid to the sauce. What a marvelous recipe, present by you so concisely. We paired with a great Pinot Noir, and enjoyed a heavenly meal. Thank you!
Trying this one tonight. Loving your videos and helping me keep my family fed well on a budget!
This guy is awesome. I have watched many videos at this point. Easy to follow along
James knows what he's talking about! I trust his opinions.Great job with this dish, AND with James!👍👍
Thank you very much!
You have like this magical ability to make the best looking pasta dishes ever
lol, thank you!
Love when his son grades the dish. So fun
This looks fantastic. Tip: when using the broth base, stir before adding to dish so don't have to diliute with more water.
I just found you the other day while I was looking for the news and I saw a glimpse of one of your awesome dishes. I’m hooked. Your family is very very lucky to have you doing the cooking, yuuuuummmmmyyyyyy.
Thank you for posting these fabulous videos. You do a great job.
I lived in New York when I was 10 -11 (1974) Your videos bring me back to the old neighborhood in Long Island! It's like one of my friends invited me ova fa sum paasta ! Great job !
Jim and James: dynamite team! Love your show, Bob Campbell
Loving this channel - the pace, the background music and picking up tips all the way. Love from Glasgow in Scotland. 🏴
Dude, your food makes me miss the Italian grandma I never even had. Subscribed.
Thanks so much and welcome to the channel!
once again, a tasty combo of ingredients with a easy road map to the meal...your videos are a Friday appointment viewing...thanks for the discount on the Misen knife, cant wait to put it to good use.
Thank you so much!
I have been hankering for Marsala for awhile now. This recipe came up at a very good time. The addition of prosciutto is brilliant and Pappardelli is ALWAYS an egg-celent (LOL) substitute for egg noodles! I will try this version for sure! Thank you as always for another super simple and scrumptious dish! 😊😊😊
Another great recipe. This is becoming my go-to channel for all things Italian cooking. (And don't forget, use a bit of the Marsala wine to make cannolis for dessert.)
I love that Aiden Gillen has a cooking show after Game of Thrones.
I made this last night for my guests, and they all want the recipe. It was delicious! I am going to send them the link to this video. I watch your videos all the time and really enjoy the way you demonstrate everything.
Üdítő jelenség a konyhában! 🤗👍
A kaja,kiváló! Szeretettel üdvözöllek! 👋
Dish looks great!
I always make pappardelle with mine and I like to add sherry in with my Marsala. I make it a lot since it's my favorite Italian dish! Great recipe, as always!
Thanks so much!
I'm excited for you that your channel is growing so well and you are getting sponsors. You deserve all the good coming your way. Thanks for the great recipes. I'm always excited to see you come up in notifications.
Thank you so much, I really appreciate your kind words.
Yummo! Used chopped basil at the end instead of parsley & this is a winner! Thank you!
Making this Friday for guests. Like a couple other suggestions, I'll add more wine/stock for more sauce. What are your thoughts on adding a splash of heavy cream to the sauce?
Looks amazing! Great video as always!
Looks fantastic
Gonna try this tonight! Thank you
LOVED this dish. Delicious! TY! 😃
When the Pappardelle absorbs the flavour/colours of the sauce 🤤🤤🤤🤤
I absolutely love watching your videos, Jim! 🙂 You are just so amazing with your yummy dishes, delightful presentation, mindful attention to detail, and showing how quick & fun cooking can be! Thank you SO much! I love James too! 🙂
I'm so happy you're enjoying the videos. Thank you for your kind words, and for watching!
Keep up the great work! Thank you 💯❤️
the giraffe whisk has got to be my favorite
I love your channel so much, such good advice and the recipes turn out like the BOMB!! Thank you, keep it coming!
I've been wanting to make Chicken Marsela for a while. Already have the wine. This looks yummy.
That looks/sounds delicious. I have been meaning to try this dish. Will put it on the meal plan. Thanks!
great recipy . I love the way your presentation
Looks amazing
Great recipe, loves James’ input! Nice chef’s knife too 👍🏻
This is by far one of my favorite pasta dishes you've made. 👍👍👍
Love watching these videos. So calming and the food always looks so good 🤤
This guy is really clever. Love his recipes. Just excellent.
Cant wait to try this version. It looks delicious.
Love you & I love your Channel. You make all my favorite dishes!❤❤❤
Lovely presentation with the pasta. Love the prosciutto edition. Really enjoying your channel keep cooking
I enjoy your videos. I've tried Alot of them and they are delish.
Made this today and it’s a great recipe,great video.thank you.
I probably wont be able to grab marsala wine since im living in korea but watching your video just makes me feel happy and really helps me to relax for some reason. Love ur content!
Thanks very much! I'm glad you're enjoying them. Sherry or Madeira would be good substitutes. Not sure if those would be easier to find though.
Love the beurre blanc cheat! just toss some butter chunks in flour and throw 'em in.
Just chanced on your channel, so glad I did - love your work boys, keep it coming!
Thanks again, cooked this tonight and another great dish. This channel is fast becoming my go to for delicious family meals.
I could watch you cook all day😀. Have done about 6 or 7 of these. All amazing!
Definitely a must try!
I will....
I love this version and I appreciate your videos. I’ll be making this also! (NJ fan!)
That’s my ultimate favorite pasta. I never thought to add the prosciutto but I think I will next time. I also hit it with a bit of heavy cream. It adds a touch of luxuriousness to the dish. Oh and don’t forget the freshly grated Parmesan cheese. Great job!
Thanks, yes heavy cream would be great as well!