Chicken Marsala

[WAKEUPshift111]

I followed your recipe to a tee and my girlfriend loved it so much that she cried, don't worry though, there was definitely a happy ending. Thanks Chef John!!!!!! :D

[WAKEUPshift111]

Doing Valentine's a few days early tomorrow, and I've decided that this is what I'm making! Thanks Chef John!!

[oOpsychochickOo]

tried this recipe last weekend .. it was delicious and easy!! thank you for uploading!!

[desertsonata]

Chef John, I found this video embedded on another website and I had my sound on mute, and I still knew the person cooking was you just by the way you stir and sprinkle your ingredients.

[pewmanfustudios]

Traditional or not, this is the best Chicken Marsala recipe I have ever made. It tastes amazing. The food snobs should give this one a try before giving armchair advice and complaining.

[brandongrun]

By far the best tasting Chicken Marsala recipe I've found on the tube, who cares whats traditional etc, this one tastes fantastic. The second time I made it I used only 1 cup of chicken stock and it was a nice thicker sauce. Much thanks!

[luiggih87]

Hey chef john.... can you make a remake of this one! i want to make it for my girlfriend.... but i would appreciate a high quality version! thanks.....

love your show!

[AdrielC877]

best cooking walkthrough ever, turned out fantastic! thanks!

[DavidJYuan]

Hey Chef!

You've gone a long way now from this early video to the awesome looking ones you got now =)!

Just wanted to say I tried this recipe too. It's beautiful. Taste just like the one I had from restaurant not too long ago =).

Thanks again for your recipes! Wish you the best! I'll be watching more of your videos. Maybe we can be friends too? =D

David J. Yuan

PS. I stole your quote "Life is too short to worry about shortening your life." And put that on my FB status =p

[mjship11]

Cooking this for the 2nd time. This recipe is the bomb!!!!

[SilentKeys2]

good way to lose an eyebrow. :D

[Burguois]

Jesus christ people. Italy, like every other place in the universe, is not a completely unified front. You can walk from one street to the next and find two people who will murder each other over the true way their nonna's used to cook any given dish.

Variety is the spice of life, and cooking is no different. Authentic? Probably not. Damn tasty? Yes, and that's what counts.

[GOTCHUBISH]

Chef John i just want to thank you... you've saved me alot of times when ever my wife gets mad at me ...

[Nakor420ish]

i've been an Italian chef for many years, and I can honestly say that this guy is clueless.

[pinaygemstone]

butter is healthier than taste like butter.

[labarbin13]

how long does alcohol take to cook or evaporate? Does that mean that you can cook with wine and bear and the alcohol will cook so you will have no level of alcohol in-take? I am just wondering to see if I can feed my children a dish like this one.

[dreamangel6368]

hahaha good way to loose an eyebrow lol

[wildnites558]

I tried this, it was excellent. but I prefer Chicken Marsala without the chicken stock. Basically I did everything this gentleman did but without the Chikstok. Makes a thicker Marsala sauce this way. But I will say, this style of Chicken Marsala with the stock is not bad at all. I just feel that the stock kind of competes with the Marsala wine.

[chyrd]

good stuff!!

[rgvtuvsf]

isn't obvious this guy craves it in the seat?

[Bianco2211]

Sorry but this is not Italian and ur missing ham. How u can call this marsella is sad

[CanadaEh1969]

@Bianco2211 it depends on the chef dude. some chefs will call the dish a different name when ham is added

[Bianco2211]

@CanadaEh1969

Im 22 and spent 3 years in Italy and Sicily cooking under top chefs and attending more classes than i can think of...so to call him a chef is sad and to tell someone with true tranning and experience how to cook marsela ONE of the most amature dishes is sad

[CanadaEh1969]

@Bianco2211 Cool Story Bro. Once again, every chef is different. ever eaten Asian cuisine?

[Bianco2211]

@CanadaEh1969

Yes infact i live 5 min away from a true asian cuisine resturant and the chef has brought me in his kitchen to show me some asian ways of cooking...to tell the truth i thinks its one of the most difficult ways to cook they are fast and can finish dishes in minutes...i enjoy more itlaian style of taking your time and making it beautiful ..like sunday gravys and lamb shanks .. things that take time.

[The4LA2Baker0]

@Bianco2211 There's no ham in traditional marsala. How can you add ham and call it marsala? the only thing he did wrong, or different rather, was he didn't pound out the chicken.

[Bianco2211]

@The4LA2Baker0

Im 22 and spent 3 years in Italy and Sicily cooking under top chefs and attending more classes than i can think of...so to call him a chef is sad and to tell someone with true tranning and experience how to cook marsela ONE of the most amature dishes is sad...YET i do agree chicken must me pounded

[The4LA2Baker0]

@Bianco2211 I can't find one italian marsala recipe with ham in it.

Traditional Italian Marsala Ingredients:

2 boneless, skinless chicken breasts, pounded thin

flour, spread on a plate

1/4 cup olive oil

1/2 pound of mushrooms

1/2 cup Marsala wine

2 tablespoons of butter

1/2 cup chicken broth

Salt and Pepper to taste

[Bianco2211]

@The4LA2Baker0

NOT Just regular deli ham... in italy you take chuncks of ham and brown it with your mushrooms...here is how to make it

-First flour your pounded chicken (shake off EX flour )

-brown in a pan with light oil...then remove chicken

-then add mushrooms and ham with butter and marsala ( add chicken )

- Season if you want ..

if i could edit i would film how to make it and show you ..one i do ill re message you

[The4LA2Baker0]

@Bianco2211 LoL... I know its not deli ham. I cook A lot. My uncle is from Naples, he is a chef. My brother went to Pasadena school of culinary arts, Le Cordon Bleu, and studied throughout Europe, including Italy. My grandma is a creole chef, born and raised in New Orleans and taught my mother. I know a thing or two about cooking.

I nowI understand what you meant;

"Render some Pancetta fat for Sautéing the mushrooms."

Just say that, you made it all confusing.

[Bianco2211]

@The4LA2Baker0

Not pancetta ..thats more more for alla vodka sauces..this italian ham is not cured

[daturkeyvaginamelonz]

YOU DON'T SERVE THAT SMALL FUCKING AMOUNT ON A DISH WHEN YOU MADE OD MORE THAN THAT. Fucking restaurants ripping us off.

[MrBullhounds]

your useless

[lorena9021074]

Can I use let's say red onions finely chopped instead of challots if I don't have any at hand?

[orlandofriend]

I've made this many times... good stuff. Thanks for showing us how it's done.

[FunTrollin]

Traditionally those chicken breast should be pounded and slightly flowered, garlic and shallots would be infused while the oil is heating then add mushrooms, then continue as instructed, just a tip big guy...

[doucheradar]

@FunTrollin that's one hell of a tip.. one would think you'd make your own damn video since you think you know so much. Just a tip, douche-bag. Have a nice one : )

[Quillons1]

@doucheradar Dude..awesome.  Too many haters. Nice to see soemone do the right thing

[StrobeKiss]

"It's a good way to lose an eyebrow" LOL

[ORGANTOLA]

Love you recipe's.

Tried this one and came out primo!!!!!

Great job chef John!!!

=)

[neontrail]

making this tonight! AWESOME!!! tyty

[gercat7]

awesome job compliments to the chef

[icanchangebaby]

chicken looks good plain lol

[onyxone144]

I'm so impressed w/ his vids. I like how you explain what you're doing. I'm adding what I see in your videos to my recipe box, thx for posting these.

[abes1]

Never would have thought to plate toast. Awesome.

[danivilledaniville]

It needs rice

[cprs9]

I certainly disagree with that.

[cprs9]

I mean, with the rice comment...

[eggy1234eggy]

what is it sweet or dry Marsala?

[lekmann]

usually you cook with dry Marsala!

[yamimakaiz]

i think i'll treat myself this weekend with this, thx for the recipe!

[boofneenee]

nice tutorial

[scdarrow]

if you season the mushrooms later, they will brown faster. mushrooms don't follow normal seasoning rules.

[jeanneann1]

I want to make this for a friend and bring it to her to rewarm - is that possible? I'm thinking of making it as directed. Refrigerate and then when she gets it tell her to let it get to room temperature and then bake at 325 for 20 min. Any thoughts?

[tylerg83]

This is exactly how I make my Chicken Marsala and I love it! I seriously thought this was a tough dish to make until now lol.

[3beatsfrom94]

thank you for showing me how to make this!

[BaltimoreCity25]

Wow. I Always thought Chicken Marsala was hard to make.

[ladyjane2001us]

I made this dish and it tasted great. 5 stars!

[chopjsb]

i would of done scallopini of chicken, seasoned first then drege with little flour butter and oil mixed, brown on both sides degrease pan, then deglazed/flambe with marsala use less marsala then add stock, for instance 2 oz marsala and 4 oz stock season TT and then cook chicken, your sauce should get thicker faster.

[5tonyvvvv]

too watery man ..good sauce but but not thick enough.

[iamhaploid]

you can thicken your sauce if you'd like with more roux.

[mysol07]

I followed every step while i cooked it ..... no im done MM BELICIMO

[sks409]

damm this guy has got it down to a "T" love it!!!!!

[cudjoe23015]

I can tell you from experience this tastes magnificent! Yummy.

[jemmett7700]

Awesome recipe. Perfect sauce and moist chicken. I used cremini mushrooms because that's what I had on hand and I think those really worked well too.

[CuriousGeorge53142]

Beautiful. I will cook this for my date.

[cprs9]

We just ate last bits of it, and it was just excellent! Great and simple, quality wine also helped a lot. Thanks for this!

Greetings from Budapest, Hungary

[cutecook410]

Yummm Im gonna make it looks good KAREN

[hearttoheart333]

oh yeah! haahaa thats funny... sometimes his tags say sex but i dunno Y...

[hikingjerbo]

I watched the video, but cannot find the written recipe.

[aldoogie]

Did this last night! Came out awesome!!!! Thnx! :)

[monkeyman123321]

lol like the tags for this video. Cooking menu SEX. Never seen a Cooking menu of sex X D

[818dpg]

hey john this asshole took your theme music "cheftips"in his chicken marsala video kick his ass in a cook off make the dish that he make but 100x better "f" that fool we gangbanging youtube

[novicecook]

OMG,

Your chicken marsalla looks so good I can almost smell it on my laptop. Awesome presentation and excellent descriptions. I have never made it but am looking forward to it. Keep up the goodwork!

[LADYfreshhh13]

You are so mean! now you've made me hungry! lol.. I'll be getting my mother to make this :D

[liarsclub75]

I have made good chicken marsala before but I tried it this way and I have to say I will be doing it like this from now on! I made my own chicken stock using the bones I removed from the chicken breasts.

[LIVERLADD]

That looks great. Can you do a Tradional English Beef and Ale pie useing puff pastry? I would really love to know how the pros do that

[GodWillGiveMeJustice]

hell yeah! Made it for dinner tonite, was sooo good,. thanx for the video!

[iPoppytart]

It sounded like you said shalad. Lol. :]

[chef4days]

Great classic recipe! You did it verbatim to as to how I do it. Good color and great presentation. It actually looks appetizing. I will have some videos up soon. Stay tuned!

[Fuhrur]

I've made this at home and it is absolutely divine. Chef John, I'm a big fan of your recipes; all of them turn out amazing.

[nguyensinhcung01890]

delicious !

[PhanRegSop]

Looks so yummy! Let me share my rendition for those who want a little twist: all of the above ingredients plus fresh crushed garlic()add after the mushrooms have carmelized). Plus I pound the chicken out a little and coat it with wheat flour before searing. I stick them in the warm oven to keep heated, and then I cover the skillet while simmering the chicken in the sauce. Keeps the flavors in. Any thoughts, Chef?

[jhc58]

your suggestions are on the money. The wheat must help thicken the sauce and keep the chicken moist.

[firelily]

wow, that look delicious!i might have to try out the recipe. btw, i just subbed, your vids are great!

[cheeverdog]

Made this for dinner as it is my wifes favorite meal...It came out awesome...Thanks

[MadamGul]

Is it possible to replace the wine with vinegar? I heard somewhere that vinegar can be substituted for wine in recipes.

[nate806]

unfortunately, no. its called chicken marsala because it's made with marsala wine. vinegar would make this dish terrible in my opinion, and shouldn't be used to replace anything that calls for wine. you'd be making a sauce out of vinegar, doesn't sound too appetizing does it?

[epistte]

You can use different white wines, Cognac or brandy, but vinegar is not a acceptable substitute.

[ericalexander19]

There are many sauces made out of vinegar

[SoCalDean]

the chicken breast size is just fine. I've followed this recipe several times and it comes out perfect.

[lahlou1]

u see the size of the chicken breast, it cant be, needs to be cleaned, cut thin, and pounded. like chiken maidallions. the flour goes first with butter in the sautee pan,... this chef suks

[ratmq]

Yes I see by aaalll Your demo vids what an EXPERT YOU ARE!.....I'll bet you cook as well as you spell.....MORON

[tbomberus]

so don't eat them,peckerhead

[patrickmcneill]

Did you see the size of those muscle tendons in the tenders this jackass left on the breast? They looked like golf tees! Yah. I want those in my meal.

[zenwrench]

my marsalas had always come out too watery ... never tried a reux in the middle like that though ... worked great ... i didn't follow ur recipe exactly, but ur vid was very helpful .. every now and then i make something that after i start eating makes me go, "holy shit, i made this!?!" ... this was definitely one of those moments. THANKS!

[MPTbag]

6:55- my mouth is watering

[capetownist]

your recipes are easy and simple. thank for sharing the cooking knowledge

[foodwishes]

Thanks! Please help the spread the word about the site!!

[boofneenee]

@foodwishes hey, i stumbled across this video a while ago and it is by far my favorite recipe. In fact, since i found this site I have attempted several of your other recipes which include the broccolli dish and the roasted chicken recipe. Love your directions and recipes.. keep it up!

[ratmq]

I tried it and it was delicious......INCREDIBLE....

Great direction...even an idiot (like me) can't mess up your instructions...I think the wife might keep me for a few more years......Thanks once again Chef..

[YosefStalin19191]

wow that food looks excellent awesome vid.

[Molinard7]

You can't go wrong with this recipe! Beautifully done, I must say!

Jeannemarie

[foodwishes]

thanks!!

[foodwishes]

Bye the way, i forgot to tell you, you are banned (blocked) for one year for saying butter is unhealthy and dangerous. You may resume watching these clips, May 28th, 2008.

[rnocon]

shut up

[foodwishes]

well said, thanks

[sh97]

A little too much parsley for my taste... but this looks so good that I'm going to try it!

[foodwishes]

That reminds me of a very old dirty kitchen joke.... "what's the difference between "blank" (insert dirty word here) and parsley?"...."nobody eats parsley!"

[sh97]

LOL Now that's funny! I will tell my hubby that one. I'll try using just shy of a tbs. of fresh parsley.

[foodwishes]

good luck, with the chicken and the joke! Also, please subscribe to the channel.

[thecandycane]

I wish that was in front of me. I've never had it with toast before.

[foodwishes]

it's really the only way to gaurantee ALL the sauce gets soaked up!!

[cgtlv]

I always cut off that gunky white cartliage stuff on the bottom of the breast, do you eat that? I noticed you don't cut that part off.

[foodwishes]

well, depends, the main white you see is a tendon and it sometimes pull it out, but usually I just cook it and eat it....mmmmm tendon (btw, there is a AWESOME vietnemese soup made with tendon I'll have to do. I do cut off any cartilige i see.

[kylegardneryoung]

Wow. Thanks Chef. I had been butterflying, and pounding my chicken breasts to half an inch and dredging them first. I always thought that that technique allowed them to cook much faster and that the flour gave them a nice color and texture, but after removing them and adding the mushrooms, it seemed like the flour would burn. Also, I never thought of adding shallot. I'll give it a try tonight.

[foodwishes]

most chefs do dredge fisrt, but i find the coating on the chicken just gets pasty after sitting in the sauce so I do it this way. Enjoy!

[TKDInferno]

hum. wut about butter chicken? always want to learn to make one

[inchesbeyondtheashes]

ohhh so yummyyyy

[childsdish]

Bella! Bella! Chicken Marsala! Chef John this looks great. Is there some way you can incorporate aroma into your videos? Visualize and Olfactorize for a complete on-line food experience!