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

The Simple, Classic, Traditional Chicken Marsala Recipe originating from the town of Marsala, Sicily and the importance of cooking with genuine Imported Marsala wine. This recipe uses very few ingredients.

[@thankthesnake]

Took your wine recommendation. Thank you so much. The difference was indeed amazing.

[@philipwood8776]

I made this dish last night.Simply wonderful.So easy and delicious.I did add more mushrooms and more wine..If you want to add garlic or any other ingredients I'm sure you can so quit crying.Anyways, this dish is perfect.And the lombardo is awesome.Got it at meijers....Thanks

[@Toophless1]

The best advice was about the wine. Thanks, I'll now go out and find imported Marsala wine

[@jzanetta110]

You do that lol

[@driven01]

The tip about the Marsala wine was worth watching this for. I'd never heard of that difference before. Good to know.

[@bobbyalford8287]

LOL...HEAT UP THE PAN BEFORE ADDING THE OLIVE OIL PEOPLE. Also heat up the oil for a bit before adding the chicken. If you don't the 5 pounds of flour this guy put on the chicken will suck that oil right up. Just a bit of advice from a chef. Love the hat though!

[@azlang2190]

is using demi Ok? in marsala

[@richardrichardsen6611]

That's a long done canard ( hot pan stuff ) . You can add oil to a cold pan and all is OK. The new steels don't "open up" like the old stuff and most folks are cooking in nonstick anyway.

[@richardrichardsen6611]

LOL at whom? Watch the video without a jaundiced eye. The pan is hot..all he does is notch it up in the vid as he puts the oil in. He waits about 30 seconds while he talks to the camera then dumps in the chicken. But here's the kicker for the critics..he turns that chicken after a few seconds and it's already browning. That's a hot pan. In short order he has some very browned chicken in that pan. Why don't you "chefs" just go on to another video. I doubt any chef would rag on like you do or have the "my way" attitude you do. This is not a blue printed dish like a souffle or french omelette. It's Italian American comfort food and you can do it anyway you like. This is a take on the dish. It's a very clean preparation with a heavy dependence on of all things..Marsala. If you look at how rich that pan sauce is its conceivable this man didn't want to dilute that with chicken stock. I hope the readers of this thread note it's the peanut gallery like you that says it must be done one way and not the Chef in the video.

[@Greyswyndir]

Nope, that chicken looks bland and yellow.

[@nobs3075]

Hey moron, is this fake news chef your butt buddy?

[@micacook5438]

I make this often. But I actually brown my chicken. And I sauté the mushrooms a little before the wine. Also add a little butter, heavy whipping cream, onions, and garlic to the sauce. The onions and garlic are sautéed with mushrooms. Add butter and cream after wine reduces. Add chicken after they it reduces a little more. Delicious with mashed potatoes & asparagus or salad.

[@michellepope3322]

Thanks for sharing! Looks delicious and I’m making this. And thanks for showing us the difference between import and export Marsala! 👍

[@Gardis72]

Meaning I would have sautéed the mushrooms a little longer to absorb the juices from the chicken and the flour, then added the Marsala.Also, I noticed that he added the chicken to the saute pan before that oil was hot, which was surprising.

[@myzacky96]

I saw that also!

[@MrsChonkeyMonkey]

Well, I am not in anyway close to being a chef as the young man below me in these comments, but I agree and disagree only in that I cook with marsala and the richer and closer to the orginal would to me make a better product. However, my question was the same in sort as "kevin" below and that is why no onion, butter etc.. to bring the sauce to a silky, creamy state seems odd to me, but it may be great just wanted to get your comments that is all. Maybe I am just out of my league lol BUT it never hurts to ask and be honest in you quest for the truth. ty for your time. I was impressed by the showing of the difference in the color of the wine WOW is all I can say. ty for that.

[@lindajohnson878]

Thank you for sharing the difference in the Marsala wines. your dish looked faboulos. I will try and let you know how it came out.

[@Greyswyndir]

When you make Marsala the chicken needs to be scallopini, not whole chicken breasts. The chicken also needs to be seasoned with freshly ground black pepper and kosher or sea salt, along with the flour mixture. When you cook them you can do straight olive oil or olive oil with a single pad of butter for each pan of Marsala you're making. It's important to get some color on your scallopini, it should not be yellow like in this guys video. More color usually equals more flavor. I usually make this for eight or more people so I saute my mushrooms separately and then add them to the pan when I'm "saucing" or finishing the dish. Before the mushrooms are added the scallopini should be drenched in the wine (in the pan, after the garlic and parsley have been added). I finish it with a little butter and lemon. Make sure you cook off the wine or it will have a raw alcohol taste, something you definitely do not want in your dish. This guy makes it differently then I do but I'm sure his tastes good. I often opt for a thinner sauce so I can mop it up with a good piece of bread. If it's too think I think it ruins the dish. You shouldn't have to cook Marsala for so long (he says fifteen minutes, that's way too long!). It takes me anywhere from three to six minutes to finish a pan of Marsala due to the chicken being pounded out (scallopini). I always use a mixture of Champignon and Cremini mushrooms (domestic whites and cremini are virtually the same mushroom scientifically, but they have a slightly different flavor and color). The Cremini hold up better if you need to use them a day or two after you buy them. The Champignon (domestic white or "button" mushroom) wilt much faster then the Cremini do so buy them the day you plan to use them. You can also use any mushroom you personally like but I would never use an Asian mushroom like Shitake, they aren't tender enough and the flavor is too earthy in my opinion. Where's the garlic (or onions/shallot), lemon, and parsley? I'm Sicilian and my recipe comes from Sicily. It's a family recipe. My father uses onions also but I just stick with a little garlic, finely chopped so it cooks very quickly in the pan. Also, his sauce is super thick, too thick for my taste. I just bought a bottle of Lombardo Marsala (sweet) to give it a try. I hope I'm not disappointed.

[@MegaWtevr]

I am having a cooking competition soon and i would like to make this dish. The problem is that alcohol cannot be used in schools, my only alternative is the cooking Marsala(which i heard is really bad). If you had no choice do you think making the Marsala would a cooking alternative still be worth it? Also, what type of side dishes would you put with it?

[@Greyswyndir]

That is an interesting problem to solve. Technically it shouldn't be a problem since all of the alcohol evaporates if cooked properly (but they probably won't go for that, letter of the law and all). I would say go with another dish unless you can somehow find a Marsala product without alcohol that is actually tasty. Balsamic vinegar could be a substitute (not for Marsala but for that "wine-like" affect) along with a little freshly squeezed lemon juice. I'm sure there are other interesting substitutes out there, you'll just have to do a little Googling to find out what they are. I would do a Chicken Francaise (French Veal/Chicken). It's basically similar to a Chicken Marsala or a Veal Piccata and you can just make a Bur blanc sauce: "Reduce vinegar, chicken stock, and shallot in a 2- to 3-quart heavy saucepan over moderate heat until liquid is syrupy and reduced to 2 to 3 tablespoons, about 5 minutes. Add a little cream, salt, and white pepper and boil 1 minute. Reduce heat to moderately low and add a few tablespoons butter, whisking constantly." There are lots of different herbs you could add to this sauce, or other ingredients that would elevate the flavor. It actually (the above white butter sauce) calls for white wine but you can get away without adding it. The difference with French Veal (I use chicken all the time) is the way you prepare the chicken. Instead of just dredging the chicken scallopini in seasoned flour, after you have floured the scallopini you coat it in egg-wash and then saute it like you would normally for a Marsala or a Piccata. It adds a richness to the dish that you don't get if you just dredge the meat in flour. It also absorbs some of the sauce too, which makes it even better. Serve it with mushrooms (of course), maybe some roasted and seasoned new potatoes or asparagus, and definitely serve it up with some fresh bread, like a nice French or Italian baguette cut on the bias. The bread would be used to sop up the delicious sauce. Just keep things simple and you'll do fine.

[@cookiecruncher1156]

can u make a video?

[@thegalleryBBQ]

Sorry, there is no lemon in Chicken Marsala.

[@thegalleryBBQ]

@@cookiecruncher1156 I can and will. stay tuned for authentic chicken marsala

[@jcangler88]

Thank you chef, this recipe is easy and fun to make, and IT GOT ME LAID, thanks much!

[@KevGorge86]

I'm not a professional chef but I worked in a kitchen and can cook pretty well-enough to impress many. My chicken Marsala happens to be one of my signature dishes and I've never cooked Chicken Marsala without any chicken stock, any butter, or any marinara sauce for flavor, texture, and color. I saw the darkened color from the imported marsala but I can't imagine that chicken Marsala having much flavor other than from the wine and you had practically no sauce left if it was to be served over pasta. Just saying.

[@MyFondestMemories]

Kevin Gorge marinara sauce...yuck

[@bobjordan9]

If you add marinara sauce you aren’t making Chicken Marsala. More like ‘Chicken Frankenstein.’

[@Jos46664]

and what happened after you woke up??

[@fiveofever2971]

Chicken stock? LMAO A real Italian would laugh at you!

[@christopherjohnson4276]

I don't GAF I have a recipe for this that kicks ass. Dont tell me how a 'chicken marsala should look'. Looks like crap. Wheres the sauce? 👎

[@dorothysue1]

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

[@ItsMe-uf1st]

Thank you for explaining the difference between the imported and domestic wines. I had no idea. I've never made marsala chicken before so it's good to know, thanks again. I can't wait to try it!

[@AshkenaziChristian]

Nearly 250,000 views and no comments?? Who deleted the comments?? Anyway, thanks for the heads up on buying imported Marsala for I could NEVER figure out why my Chicken Marsala didn't taste as it should and now I know why!! THANK YOU!

[@marcs3982]

The comments are great. Lol. This guy is the real deal. This is the way it's done in Sicily. The idea is to experience the flavors of the wine and mushrooms. Period! But, if you like other things in it, Have at it. Enjoy!

[@judithiorio6403]

B/4 we go any further, let me say I love the music. It could have been toned down a bit for the video but beautiful, none the less. With that said, I'm curious why the chef did NOT add any chicken broth to his recipe ??? I've been cooking many years and I always add some chicken broth to my Chicken / Veal Marsala. If you don't shake off the excess flour from the cutlets, it can make the sauce to thick. Use just enough broth, perhaps 1/4 - 1/2 cup or whatever amount to your likeness to thin out the sauce. Believe me, it will NOT take away from the flavour of the Marsala wine in your dish. Enjoy !!!

[@dojufitz]

Chicky Marsala.....I love it....cook it anyway you like.....The Chicky Marsala Police have long retired and will not be banging on your door at dinner time......enjoy it your way.

[@blactcar]

Nice now im going to buy the imported marsala wine :)

[@neoniahazelwood9263]

This will be one of my favorite dishes I will be preparing for my dinner this evening.

[@marcs3982]

After watching this video years ago, I make it just like this. It's the best!

[@JE56777]

made this tonight. came out great. thanks again

[@gabriellebudd1166]

after reading many of the comments below it seems like we have too many cooks in the kitchen haha everyone has a different version how to make chicken marsala it's best to experiment what one can come up with and I'm sure they're all good. you made it simple and everyone else can add what they like if they have their differences and I did like your music it was very soft and gentle thank you everything was perfect and I loved your top hat

[@brentalbury786]

No Disrespect but I would assume this would come out pretty bland. I have made this dish many times as its one or my favorites. Where is the chicken stock, garlic and butter? Also its much better to reduce the marsala before to dispense the alcohol and condense its rich flavor before adding it to the mushrooms after you have seared and browned them a bit for extra flavor. Also parsley at the end really would add the fresh balance that makes this dish so delish.

[@natesepnefski]

Brent Albury Butter is essential, using garlic is your prerogative and chicken stock it's not really necessary

[@chit-chat007]

I’m making this in 2weeks and I’m happy I found a traditional recipe bc I’ve watching a lot of vids n read a lot of recipes and my hubbs cld never find that right taste and IMO it’s bc ppl add their twist and I think this simple recipe with the proper imported wine os the key. Sometimes, less is more and I can not wait. We’ve also ordered plenty from Italian restaurants and no cigar. Fingers crossed!

[@mistalee27]

I like my Chicken Marsala with herbs and butter

[@riverbenddrummer]

Thanks chef, I followed your instructions and mine turned out great, excellent flavor and dark color, loved it

[@dianagiordano1278]

delicious my family loved it!

[@DrkInf]

For me this works better if you sweat off the mushrooms so they absorb more of the sauce and have a richer flavor... But I cook to my tastes, it still looked pretty awesome. Nice vid.

[@VALDIGNE]

I am from Sicily I never heard of chicken Marsala before it must be American food ;-)

[@pianogus]

You're probably right, as chicken Marsala is most probably an Italian-American dish.

[@Malverin]

Pollo alla Marsala?

[@VALDIGNE]

James Strainer Pollo al Marsalla is not a traditional Sicilian dish, perhaps you are confusing with scaloppine al Marsala

[@Malverin]

+VALDIGNE Perhaps I am.

[@natesepnefski]

VALDIGNE Yeah, this is more of an American type dish

[@TheVittleVlog]

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

[@MrVasmikey]

Out of all the recipes I have seen and made, this is by far the best. Thx for the info on the domestic wine.

[@thegalleryBBQ]

authentic chicken marsala coming soon.

[@nutleypo]

I've been making chicken marsala for a while now but always added chicken stock. It is much thicker and tastier with just the wine. I like to add procuitto for extra flavor and sometimes garlic and onion but it doesn't make a huge difference. I always used imported Marsala until recently when i experimented with two cheaper domestic brands to see if it made a difference in taste and to me and my dinner companions it tastes the same. I'm not a wine drinker and find only subtle differences between domestic and imported when tasting from the bottle and once mixed in the the other ingredients the difference isn't noticeable.

[@A_Little_Bitta_Everything]

the lighting is giving me a headache and can hardly see the food

[@rustyman351]

Its like fresh ground coffee brewed vs. instant. Haha. Thanks for the great video.

[@bigpapi3636]

Excuse me but there are three color variations of Marsala as well as three levels of sweetness, secco (dry) semi secco and sweet. The color variants are Oro, Ambra and Rubio with Rubio made from red grapes. Obviously the comparison was an imported Rubio and a US Oro. There are Rubio versions made in the US that are just as dark and rich as imported. Also there was no mention of dry or sweet used in the recipe. I prefer semi sweet Ambra for chicken Marsala. Sweet is too cloying especially when reduced. I'm not slamming wines imported from Sicily. We drink our share of wines from this lovely region.

[@bigpapi3636]

Spelling mistake. Should be Rubino

[@PurpleElephant808]

You can add chicken stock to the sweet one to lesson the sweetness.

[@ronyeahright9536]

i thought his emphasis on color difference was too superficial.

[@shreve99]

I agree. My grandmother is from Sicily and she says you must scrape the chicken debris from the bottom of the pan and incorporate it into the sauce. And he used no garlic! Garlic is a must!!

[@XxDominexX]

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

[@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!

[@MrCoopersdad]

I made it, was a little nervous but it came out great. I even used 2 types of mushrooms - Thank You

[@fiveofever2971]

I was going to make this but the wine was so good I drank the whole bottle.

[@st101005]

Made this for myself and my son. It was awesome! Going to try it again with veal. This music sure sets the right atmosphere for fine dining. Who make this music?

[@susanfranchi2642]

this looks the best so far

[@laguera1566]

Awesome recipe! Delicious! And thank you for the advice on imported vs domestic!! Please put up more videos! Thanks again!

[@ChrisTopheRaz]

Ha ha! I was thinking the same exact things. Also, a non stick pan would not develop a fond which would incorporate those nice caramelized chicken bits into the sauce. Other than that, he has most of it just right with the seasoned flour and the imported Marsala wine.

[@martydrooo]

I liked it, and perfectly understood the chef.

[@Bob_Engdahl]

WOW! What a great tip and lesson. Thank you, chef!

[@Gardis72]

I would have allowed those mushrooms to sweat out a little before adding that Marsala. But that's me.

[@MsAppassionata]

Please excuse the dumb question, but what do you mean by "sweat out" the mushrooms?

[@PurpleElephant808]

Mushrooms retain water. Cooking them until they get smaller means the water gets released. So "sweat out" means water out. Get it.

[@MsAppassionata]

Chilly Bandino Thank you

[@thegalleryBBQ]

thanks and agree.... see my authentic chicken marsala

[@gturcott1]

Don’t correct the Marsala man he is a god!

[@Lisa6964]

Yummmmmmmm..love this ,and handsome chef too

[@harrietkaplan2889]

great recipe...........thank you!!!!!!!!!!!!!!!

[@marie28jaypee]

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

[@emmanouelpassas5741]

You’re very nice chef and good teacher

[@jujubegold]

The best chicken Marsala recipe 😍

[@gabriellebudd1166]

I loved your background music was very soothing makes the video more interesting very therapeutic and romantic your recipe looks very inviting thank you

[@Shonz14nw]

hi can anyone tell me what types of Marsala are there. is it sweet or dry. im from nz and have had a real hard time finding it. Is this the same as you would use for deserts etc. i watch a lot of Nigella and she uses it a lot

[@NinaBaby210]

Aren’t Damaschino grapes used as well? Imported Marsala can also contain blends with red grapes; did I hear that somewhere?

[@ChrisTopheRaz]

Curious....non stick pan and you built your sauce based on the left over chicken flavored flower?

[@nickd1961]

Where's the garlic!!!! come on.

[@jggd2012]

nickd1961 I just seen another vid and someone say the same shit lol

[@pephenson1654]

Daddy jack pork marsala

[@ronyeahright9536]

he was too busy bashing domestic marsala wine, he forgot the garlic

[@ronyeahright9536]

@fib1618358 yeah, either shallots or onions, with garlic

[@myzacky96]

Exactly. no garlic or shallots"

[@PurpleElephant808]

Where is the chicken stock? Wouldn't the Marsala wine by itself be too overpowering??

[@bigpapi3636]

In my opinion, yes you can use both wine and stock. I would deglaze with the Marsala and cook out the alcohol before adding the stock. I agree to some diners straight Marsala might not be to their liking.

[@joejones5653]

Chicken stock? Great way to ruin a Marsala dish!

[@PurpleElephant808]

You can't even taste it especially if you are using a sweet Marsala. It keeps the Marsala from reducing too much so it won't turn into a syrup. I use chicken stock (which keeps the chicken super moist), Marsala wine, chopped garlic, pad of butter at the very end (which makes the sauce nice and shiny)

[@bigpapi3636]

Chilly Bandino I've never tried using chicken stock in combination with the Marsala. Actually I'm after a pretty assertive Marsala flavor, more than a nuance. For four servings for instance I'll use abut 3/4 of a 750 ml bottle. Also I've yet to find a decent canned or boxed chicken stock and I'm too lazy to make homemade. I'll give your suggestion a try though. Thanks for the tip.

[@richardrichardsen6611]

If you add a bit of gelatin to the stock it really matures it. I don't have the patience to make stock at home either but a good approximation can be made with a store bought and some left over chicken . Roast or saute the chicken to rather brown then pitch it into a bucket of the stock and simmer for a few hours. But what you are doing is adding the gelatin from the bird's connective tissue which is usually not present in processed stock. Gelatin gives the stock that velvety feel and glisten when you reduce it. The modernist guys just pitch a bag of knox gelatin into a liter of stock and go with it.

[@gahloot]

That song sounds like a mix of I only have eye's for you,and a George Micheal song. And can I use B salt?

[@MrSteven2945]

THANK YOU FOR CLEARING THAT UP ,AS FAR AS DEALING WITH THE WINE, OH, BY THE WAY GREAT SOUND TRACK TO YOUR VIDEO

[@MlleNoko]

What about garlic and parsley??? What label of Marsala do you use? Lombardi or California?

[@cinimatics]

That looks incredibly easy.

[@postholedigger8726]

Chicken covered in flour, thrown into a cold Teflon pan full of oil? I think I would prefer the American recipe: love the chef''s clown suit, nice hat. david

[@SnazzySnezz]

The original Sicilian chicken in Marsala wine: just fried chicken breast coated in flour, toasted allmonds, Marsala wine and little parsley. That is the beauty of this recipe, so simple and it tastes as it seems you have put much effort into it! No mushrooms, onions, garlic and you name it! I just can't understand why you people keep it so complicated all over the YT!

[@MultiMeatpuppet]

Please never ever load the uncooked chicken on the shrooms . It's just dumb . You must " fire " the chicken fillets in butter , Marsella and beef stock in a separate HOT pan . You reduce the sauce separately. You don't need to man handle the fillets 100 times , that's why his coating came of . The separate pan has enough room to fire 2/3 fillets to finish off . Serve ASAP with penne , fresh parsley and fresh block Romano cheese . Of course some wine and fresh bread . Just made this for Mother's day for the wifff . I made 8 cutlets and they were perfect . Burp .

[@annaskitchen3556]

This looks so good. Where can I buy Marlala wine? I have not seen it in my store? How much is it imported?

[@Frankiarmz]

Best recipe I have used, and no butter!

[@cesardiaz7380]

JUST SIMPLY QUESTION CHEF OR ANYBODY PLEASE, WHICH ONE IS BETTER ?COLOMBO MARSALA WINE DRY OR SWEET ?

[@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

[@myothergem]

I only have white cooking wine on hand, can i use that?

[@agreyes138]

Thanks! we are going to make this tonight. Is there a difference between the white marsala wine and the red?

[@lonehunted]

The instrumental music on the background is irritating. Can hardly hear what he is saying.

[@michaelefournier]

Where can one find Lombardo Marsala? I have looked at most local liquor stores and online with no luck.

[@TabzBossie]

i thought to brown one needs a very hot pan.......the oil was still cold otherwise thanks for the recipe

[@blactcar]

Lmao

[@29render]

GREAT VIDEO!

[@raderanthony]

What is the taste difference between the domestic and imported Marsala Wine?

[@vanscoyoc]

no garlic, oregano, cream, parmesan cheese?

[@Nicolee7764]

Thxs, great video!!

[@raderanthony]

Is that a sweet or dry marsala? if Dry...add sugar?

[@plumpops]

It was hot- he said warm up the oil, and there was a fade-in aka a bit of time passed. but thank you for pointing out that it's an important step!

[@zs0fa]

As it is a sugary dessert wine, 3 days. If you can screw it very thoroughly shut, and keep it in fridge on even temperatures, maybe 2 weeks. Marsala is not that expensive, I tend to rather throw it out & open a new than working with the old one. But I'm in Switzerland - Marsala is easy access here.

[@MimosaFun]

thank you for sharing, this is my favorite dish

[@redhenful]

How much marsala wine do you use in the recipe?

[@funlovelyt]

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

[@pianogus]

I beg to disagree about your differentiation between domestic vs. imported Marsala. When it comes to this kind of wine, for me is more a question of quality than terroir per se. Also, and I think your overlooking this aspect reveals a lot, you make no mention whatsoever in your video of whether you are using secco, semisecco or sweet, both on your recipe and on your comparison at the end. Color in Marsala wine has nothing to do with quality; color is determined by the particular type of Marsala in question. It seems to me that you don't really know much about Marsala wine, I'm sorry to say, and therefore your assessment of quality here, in all honesty, cannot be taken seriously. Please note that I do not wish to offend at all with this comment.Thank you for your video.

[@ronyeahright9536]

pianogus, them's fightin' words! meet me outside and lets have it out!

[@DocSardo]

How long does the imported marsala wine keep after being opened? Can it be stored (room temp or refrigerated) after opening for use in cooking at a later date (days or weeks)?

[@Olordrin]

You can change anything you want, according to your personal tastes. Recipes are guidelines, learning tools and only strict rules if you are going purely 'traditional' with something. If every chef followed exactly the same recipe with exactly the same method we would live in a very boring world. :D

[@reidspencer]

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

[@coldstaind]

Great video sir! Thanks for posting.

[@lindajohnson878]

By the way your music was very relaxing loved it.

[@natshishido]

having a heck of time trying to find Lombardo Marsala, i found the lombardo amber marsala but that is not dark like you suggested. Please reply with where I can buy some. Thanks Natalie

[@BillMcGoldrick]

Why no garlic?

[@damishagidney6105]

Could you possibly change the mushrooms for something else or would it not be the same

[@lucky5853]

To each his own, I like a little heavy cream on my sauce ,also I use unsalted butter but that's my personal preference.

[@Mr.56Goldtop]

Weeell, there is someone else in the universe who uses cream! I sauté my mushrooms with chopped prosciutto or panchetta. I sometimes add a little cream at the end. :-} Ted

[@lucky5853]

+seattwa wow, I also use prosciutto and smoked pancetta, and I thought I was the only one doing it, now I can pat myself on the back!

[@Mr.56Goldtop]

+CentinelThe Yes, great job!

[@MbisonBalrog]

I used Opici from upstate NY. It is very watery. When reduced is almost clear. I just wish I can easily get imported marsala

[@AlohaRobertTravelShow]

Did you use Marsala sweet wine

[@pacman812]

Love your style sir,,,,MORE Please

[@CrucifyEgo]

great video!