Chicken Marsala The original, classic, simple recipe from Marsala, Sicily

[MrMrSouthphilly]

Yo man.. you recipe got me laid.. so thanks! hah

[akalaina]

doesnt the chicken come out flavorless when u dont directly add salt to it?

[3232mikeymike]

i dont understand why your wearing a chefs uniform in your own kitchen...unless your a pretend chef...

[Pagliseediwanisee]

tasty tasty

[frantahouska]

GAAAAAAAAARLIIIC!

[henryarango12]

Just two words "cross contamination"! You used the same instruments with the raw chicken as you handled the fully prepared chicken. Way to kill someone!

[SJFTV]

@henryarango12 Yep....sure did.

[kim5tivo]

What's the name of the song playing in the background?

[SJFTV]

@kim5tivo Not 100% sure but I think it was "I only have eyes for you".

[funlovelyt]

@kim5tivo I think it's the theme song from Hoodlum, starring Larry Fishbourne. Not sure what's it's called.

[PhoenixNARC]

Lol! I'm sorry, but when when the video started and I saw him in that hat, I thought of Chef Boyardee. Oh man..that hat is killer. When you first dropped the chicken in the pan...the oil was colder than a wife in bed. LOL. Thanks for sharing the video. I will try this recipe.

[EVERYTHING2009]

That pot was not hot when the chicken was add. Isnt that like rule number 1

[SJFTV]

@EVERYTHING2009 Agreed, cooking 101

[MoniqueDMarcano]

I like your hat.

What is the purpose. Why is it so long?

Actually the hat is distracting, not the music.

[MoniqueDMarcano]

I like your hat.

What is the purpose. Why is it so long?

[MoniqueDMarcano]

I like your hat.



[hhamaildk]

Actually the recipe is NOT from neither from Marsala nor from Sicily.

Chicken Marsala is a strictly Anglo American invention - go to Marsala, and nobody knows what it is.

[122172639]

@hhamaildk While they called it "pollo alla marsalese secco ambre" ie the sauce was a dry dark amber Marsala based sauce, I ate it in Sicily during a HOMEstay, sharing regional foods w/them-our staple dinners that are exciting to the other.Tradition everywhere=wine you MAKE=what you drink AND cook with--since when was dredging a slab of meat in starch,browning it in fat, and throwing in wine new, let alone American? HUNGARY&GERMANY did it earlier, but Italians use Italian wine INCLUDING marsala.

[122172639]

@hhamaildk As many don't speak English,you're right-they would be trying to, if you said "Chicken Marsala," figure out what breed of bird you think is a Marsala Chicken, but that'd be because you're bloody ignorant& haven't lived outside your tiny box long enough to grasp YOUR OWN LANGUAGE BARRIERS. In restaurants, mind, VEAL is what they most often pair; chicken's more rural, a rustic home food, not what they go OUT to get given how easy it is to make. What the US did=add CREAM&butter to it.

[hhamaildk]

@122172639

All I can say is that we went into five or six restaurants with Sicilian perfectly good speaking English waiters, and none of them had ever heard of neither the course or the use of Marsala wine for anything else as a dessert wine.

I am very sorry, but then we gave up!

And consequently I can not recommend anyone visiting Marsala for the purpose of enjoying Chicken Marsala - but Marsala do have a fantastic site of Carthaginians remains, dating back to the first Punic war!

[122172639]

@hhamaildk Dry marsala=apertif&sweet marsala=dessert wine. They use young batches of either to cook, what aren't(~6mos)worthy of aging 2-5+yrs. ANYWHERE,off-menu items are what THEY eat ie bone soup for Cambodia[Phnom Penh OR EU/US].Speak to the CHEF in ITALIAN, NOT waiters who are mostly young&taught English,not FOOD.How many <25 in ANY nation are well-versed in tradition? I'll bet they don't know fr'diavolo prep either. Sorry you couldn't find it; I bypassed waiters&spoke in ITALIAN in ITALY.

[hhamaildk]

@122172639

:-)

I am sorry, but Marsala have had its chance.

I will be returning to Sicily again as well as Italy in general (been there 6 times during the latest 6 years), but Marsala will be waaayyyy down on the list

[angpun11]

THE MUSIC IN THE BACK GROUND IS VERY DISTRACTING.

[SJFTV]

@angpun11 Agreed....maybe if it were a little more up-beat!!!

[stufado1]

Hello

did you pound the breast prior to frying???

[Nakor420ish]

I make 3 versions, but the traditional has clearified butter, dreadged chicken breast, mushrooms, deglase with Colombo marsala, add pinch of salt and pepper, and chicken stock and demi glaze. Reduce untill all the alcohol is cookied out and sauce is sweet. If you like a thicker sauce, sear chicken in olive oil, then drain ALL oil out of pan before deglazing, then add a pad of butter at the end. Don't forget to ALWAYS flambe the wine, it caramelizes the sugars.

[122172639]

@Nakor420ish That's an Americanized version-butter and cream weren't frequently used apart from cheese making &drinking in those regions, or so I learned in Italy...in Sicily(tight space) wine is a big export&food is SIMPLE. Tradition ALWAYS points to few ingredients+simplicity; this pre-dates refrigeration; clarified butter's a big NOPE! This differs little from Eastern Euro foods in technique, just diff booze(I was told they've only used mushrooms <100yrs vs Marsala around over 200). Cheers.

[jrodri1539]

Dry or sweet Marsala wine for this recipe?

[3232mikeymike]

@jrodri1539 i use sweet marsala wine...so you dont have to add sugar...and make sure you get a wine from "marsala italy" not just from italy

[122172639]

@jrodri1539 depends on whether you want your drink to have under 40g sugar (dry) or over 100g(sweet)... consider this: sugar can be added. It cannot be taken away. If you prefer to drink it dry, then it's a good idea to get dry and test it out, see if you want it sweeter. If you dare add cream or brown it in a mix w/butter (I admittedly use half oil-butter but don't add cream-it's not traditional but I'm working to be a cow or sheep in my next life), I'd go dry-they sweeten it a great deal.

[eriatarka132]

10 people order in every night.

[SleazyE08]

Don't forget to add shallots if using this recipe...put them in with a little extra fresh oil and let cook for a little while before adding mushrooms.

[eoliverbetinha]

This looks delicious! You are not only a great cook, but also a great teacher! Thanks.

[JamesD567]

made this tonight. came out great. thanks again

[JamesD567]

Great vid. Gonna subscribe and make this soon. Thanks marsala man.

[Nakor420ish]

I've been a italian chef for 17 years, and I can tell you that this guy is terrible. He made SO many mistakes I can't even say them all here. Too much flour, cold pan, crowding the pan, did not flambe the wine, too many mushrooms, I could go on and on with this guy. He'd get fired the first night in my resteraunt. Anyone trying to learn this dish, do yourself a favor and look elswhere. btw..Colombo is a better marsala than Lombardo

[veronicafloretyna]

@Nakor420ish can you make a video with chicken marsala? i would like to see the difference and learn your version of the recipe, as well. also do you know what type of wine can replace marsala wine? i can't find it where i live

[Nakor420ish]

@veronicafloretyna I use the web cam in my bedroom to make videos, but if I ever get a camera, I will make some cooking videos. As far as a replacement for marsala, there is nothig that can replace marsala. Nothing else in the world tastes like marsala. Have you tried the liquor stores? Usually you won't find a good one in a supermarket. If you can locate some, Colombo is the best brand. They have sweet and dry, you want to use the sweet for cooking.

[kitchenladyful]

@Nakor420ish do you have your version?

[1rickmayer]

@Nakor420ish <--------Don't listen to this dude. He's a wack job. Check out his YTpage. Full of psychotic conspiracy theories. Nakor, I'd hate to work at your Olive Garden kitchen with you. "hey man, you know these chicken breasts are filled with mind controlling hormones?"

[Nakor420ish]

@1rickmayer LOL, Olive Garden is crap. If you think that Olive Garden is Italian food, you are sadly mislead.

[wurdipus]

@Nakor420ish LOL yeah uh...you missed the joke on you fool. he was saying you work at Olive Garden lmao!

[cpbranca312]

Need to let the oil heat before putting in the chicken, putting too much mushrooms and not letting them reduce before putting in the wine, overall id say this sucks, nice chef hat

[hlunra]

good video just lower the volume of the music audio

[lrhetta]

I tried to like this but the music made me fall asleep...Hell I thought I as watching a romantic comedy

[PABSTMAN138]

Way to stick the chicken into a cold pan/ oil. dick......

[MissMasterpiece]

Great video! Thanks!

[simpleearthling]

far to much flour

[MrBuipali]

i don't think that he is a chef even my grandmother she used to tall me you your pan must be hot before you are going to fry...

[joesport]

first of all..no Italian would drop the mushrooms in without letting them saute out their moisture, seriously.....?

[harshlight7]

This guy is an ass, and his recipe and technique are shit. One look at his giant black Chef Boyardee hat tells you all that you need to know. And who the hell picked this music?!

[joesport]

well I do not know where he learned that....Marsala Sicily does not do it that way.

You must put a gold to the chicken, resrve it. Cook down your mushrooms and shallots or red onion..(some use no onion) After the mushrooms cook than add Marsala and cook that down...add some half and half or cream and let it cook for 30 seconds, put the chicken back in and serve this over angel hair pasta...you will thank me later :)

[LanaV6]

@joesport Ok! I am curious. Have you been to Marsala Sicily? And where did you learn that from. I never heard of half and half or cream. I really want to know, because my great grandparents were from Sicily. Thanks.

[MrGrace0101]

@joesport Nothing better to do than try to belittle the guy? Don't fool yourself the food looks excellent, By the way "half in half or creamer" is thatauthentic italian? Marsala man great recipe, Ringraziarla

[JWILSON1971]

Approach regardless of wine is most bizarre. I have and no one will find a "classic" like this prepared anything like this. The wine is not flambed / the mushrooms and protein is not browned .......I suggest something frozen compared to this. Really.

Saute is " to brown"

[quaker120]

For those asking about brands of Marsala, the chef here uses Lombardo, which is very good. My own preference is Pellegrino, which also originates from Marsala in Italy. He's also right that the domestic stuff is pretty awful and you need about a gallon of it to get any taste in the dish.

Most importantly, buy SWEET marsala, not dry.

[vanscoyoc]

no garlic, oregano, cream, parmesan cheese?

[duzhyenur]

he pokes at the chicken waaaaaaaaay too much

[AlcoholLevel]

Yes, you can get a color on the chicken with a domestic wine. The chef in this video is just plain wrong.

[BOBBYVLADOCT]

i make it better

[usukker]

it still smell ckicken.

[RYANNCONNER]

are u still working at the waffle house on west blvd and mobile hwy, night shifts

[universalconnections]

@RYANNCONNER good one !!!lmfao!

[dorothysue1]

I got the Imported Marsala, and tomorrow I am making this dish! Thank you for this recipe. Please keep them coming.

[crystalfreire]

love your video and music. What brand names of exported marsala wine do you recommend? What is the name of the wine you are cooking with?

[bltactboy17]

your supposed ot let the pan heat up first before you put the chicke in haha, that makes for uneven cooking otherwise

[reidspencer]

what kind of marsala wine should i use? dry wine or superior?

[Ddom194]

plaese help where can i buy marsala wine. i live near st louis, MO

[NOTSOBER2012]

@Ddom194 the store

[XxDominexX]

I am making this right now and I couldn't have done it without your help. Thank you.

[PeacefulLevi]

You've inspired me to cook this recipe today. I love the classy music and the authenticity you bring to the table. Thanks for the information about the differences between domestic and imported Marsala Wine, Wish me luck!

[Lindamiami9]

TKS for sharing . Never knew how different the masala was.

[MattyMatt761]

Damn, the difference between imported vs. domestic marsala truly is amazing- had no idea the difference would be so dramatic

[pacman812]

Love your style sir,,,,MORE Please

[MantasMum]

Best Marsala version I have seen on here... Off out to buy "The real stuff"... Guess what we are having for dinner Chef !!!

Thanks... Great video x

[fridogg]

15 minutes is a long time. But the sauce does get richer

[shoss41]

love it and the music to...

[lovelyaley]

Just wanted to let you know I tried this a few months ago and it was SO good. I'm making it again tonight. thanks for the great video!

[photojimsf]

Thanks, I'm going to try it. Love the background music.

[chefbarrystamper]

needs more sauce-I think-

[MimosaFun]

thank you for sharing, this is my favorite dish

[RYANNCONNER]

i like yer hat there young feller!!!!!

[Gadawdu]

looks delicious!! thanks for sharing :)

[29render]

GREAT VIDEO!

[ashpool88]

Could anyone let me know the name of the music?

[napalm1950]

wow!! i love this vid thanks chef!

[napalm1950]

wow!! i love this vid thanks chef!

[Birdie3040]

I love this stuff. I must have italian heritage somewhere.

[MrBullhounds]

@Birdie3040 well i know your mom used to like an italian sausage or 2 in her younger days ,,the dirty slut

[TheVittleVlog]

I learned a lot from this video...Thanks Chef!

[FunTrollin]

I am no chef, in fact I've managed to fuck up ramen noodles and had to feed it to the dog, he threw up, however, I must criticize your initial cooking technique, first off, that oil is suppose to be almost smoking hot so you sear that chicken and leave residue on the pan to make the sauce later, second you over crowded the pan, thus, the temperature will drop and will just boil the chicken, I suggest you change fucking careers there chief....

[reneecalling]

I think I'm in love....romantic music and a great Chicken Marsala recipe. I'm definately gonna try this out, the recipe that is.

[dapgachef]

The oil needed to be hotter than the temp u dropped the Chix in at. The flour will soak up the olive oil and not sear/sauté if the oil is not smoking hot. The mushrooms were opened and not so fresh looking. Sautee the chicken remove to pie tin throw chix into 400 deg oven, let chicken finish cooking in oven. While chix in oven, add shrooms pinch frsh garlic, pinch chopped shallot, 1Tbsp julienne proscuitto, sauté, add Marsala, and Demi, and slighty reduce, remove chix from oven&plate&sauce.

[dancingillusion]

Oh I know!!! I was SOOoooooOOOo mesmerized with the music it was like I was falling in love with the cooking. Love the James Bond Music! I wanna know who that was... I want it for takin baths by candle light or a nice chicken marsala dinner.

[689433]

Man I love the James Bondish' musci in this video :)

[kimers7685]

oh man i want olive garden now =(

[marie28jaypee]

great recipe...I'll try cooking this one tonight...thank you for uploading this.

[vickyrhonamil]

its real good with italian wine us wine fools and compromise to a dish

[you2306]

so its just chicken and wine

[chefbarrystamper]

@you2306 don't forget mushrooms!

[you2306]

what is marsala wine and where can i find it. what is close to marsala wine?

[emptyomen]

its just a cooking wine. you can get it at ANY food store

[CrucifyEgo]

great video!

[TheMarsalaMan]

Thanks for the compliment. Its easy to make and it is delicious. As far as the cooking temperature goes its important is for the chicken to be cooked thoroughly. If you cook at too high a temperature the outside may be browned but the inside may be under cooked. Cooking at a medium to medium high temperature will ensure the chicken is uniformly cooked and the olive oil does not burn. I use a non stick frying pan. Feel free to ask anymore questions.

[d0llipop]

Really looks good!! I love the Chicken Marsala from Olive Garden & it looks just like it except they add peppers also...my only questions are how high was the fire & what kinda of pan were you using?