Chicken Marsala with Creamy Polenta

I love chicken marsala. It's craveable, so much fun to make, and it's a great dish to make for a dinner party. Thanks to Ghia for sponsoring this video! Head to drinkghia.com/discount/BRIAN20 and use promo code BRIAN20 at checkout to get 20% off your first purchase
FULL RECIPE & INSTRUCTIONS @ : www.brianlagerstrom.com/recipe...
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-- INGREDIENTS --
CHICKEN MARSALA
▪4 8oz/225g chicken breasts (boneless skinless)
▪Salt
▪650g or 2 3/4c marsala wine + additional for deglazing
▪350g or 1 1/2c chicken stock + additional to loosen sauce
▪2 packets of powdered gelatin (14-15g total)
▪30g or 1c dried mushroom (i recommend shiitake or porcini)
▪About a cup of flour (gluten free blends work great too)
▪Olive oil
▪1lb or 1/2kg baby portabella mushrooms, sliced
▪100g/3.5oz thick cut pancetta or bacon, diced
▪100g or ½ a large onion or shallot, small diced
▪15g or 2-3 cloves garlic, minced
▪15g or 1Tbsp tomato paste
▪1g or 1tsp dried oregano
▪20g or 1 1/2Tbsp worcestershire
▪50g or 4Tbsp cold unsalted butter
▪Chopped parsley (a Tbsp/5g or so)
POLENTA
▪300g or 1 1/2c polenta
▪1000-1200g/35-40oz chicken stock (about 1.5 boxes)
▪7g or 1 1/2tsp salt
▪125g or 9Tbsp butter
▪100g or 1c parmesan, grated
CHAPTERS
0:00 Intro & prepping the chicken
1:13 Starting the sauce
1:53 Making the polenta
3:04 Straining off the sauce and breading the chicken
4:22 Sipping on some NA cocktails (ad)
5:27 Cooking the chicken and finishing the sauce
10:17 Finishing the polenta and plating up
11:23 Let’s eat this thing
#chickenmarsala
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[@BrianLagerstrom]

Thanks to Ghia for sponsoring this video! Head to drinkghia.com/discount/BRIAN20 and use promo code BRIAN20 at checkout to get 20% off your first purchase

[@j0.ZEF-Who]

i like my chicken marsala on maSHed potatoes - jeRK - jk jk ehh looks so good

[@calebwoods9607]

@Brian Lagerstrom big fan of the Ghia - FYI the promo code isn't working for me?

[@bdeitur]

Speaking of sponsors...what is that website builder sponsor you were advertising recently. I looked at a few of your older videos and I can't find it

[@BrianLagerstrom]

@@calebwoods9607 if you click the link above it *should* auto apply to your cart at checkout.

[@BrianLagerstrom]

@@bdeitur squarespace. i don't think my link is still active tho

[@Sumiicho]

Shitake mushroom tip!: Koreans save the leftover boiled shitake mushrooms and season them, then put into dumpling fillings and stirfry into ban-chan side-dishes! Dont waste them!

[@seanharding]

Hilarious, literally last weekend I bought a bottle of Marsala wine with the intention of trying to make chicken marsala, but I hadn't yet decided on a recipe. Perfect timing!

[@BrianLagerstrom]

Let me know how it goes!

[@monkeygraborange]

I have to say, chicken Marsala has never been a favorite of mine because I’ve always found it too sweet... almost cloyingly so. After watching this video I realized that the reason is that no one reduces the Marsala enough! Even the color of this dish is darker than I’ve ever seen it, and I live in Boston’s North End. I’m gonna give this a try next week for sure! Good luck to you! 👍

[@crreplogle]

Totally sounds like something I would do.

[@rick9876p]

You had me at bacon ❤ then when you added butter……….😍😍😍😍

[@HotSauceStain]

It always happens with Brian’s channel. He reads our minds somehow and makes the dopest stuff

[@John-un3lj]

It's so cute to see you & your lady having been together for so long.

[@markjdunbar]

Okay . . . who spent every moment after 7:53 watching that lone bacon piece? Also, thank you once again, Brian! I'll definitely be making this for my family. Can't wait.

[@sean3533]

Brian you’re one of the best food tubers at teaching techniques. Explaining why the flour dredge, but not too much, explaining a good dice size for the shrooms. Great video as always 👍

[@BrianLagerstrom]

Thanks Sean, I try to include enough details without making it too dry.

[@ophirhaddad]

​@@BrianLagerstrom making sure the details don't stick to the bottom, love it

[@kevinpoole6122]

Thank you for the NA recommendations, Brian. As someone with a lifelong disordered relationship to alcohol, I SO appreciate these recommendations. With much gratitude!

[@cqferrier]

Brian, I made this for my friends and I for a dinner party today. Roasted asparagus with a shredded parm topping as a side. Wow. I don't know how else to describe it. Umami and more. Blown away, keep it up!

[@joshuafoster1772]

As someone who gets enjoyment out of cooking, these are my favorite style of videos you put out! Could I make a request of a future video? Could you do a video on some sort of fancier seafood dinner such as salmon, scallops, halibut, etc. Similar in style to this video and your duck feast video where it isn’t a quick process but the end result is a special meal to share with close friends and family.

[@joshwagner7263]

tried your one pot spaghetti the other day. really good man. Thanks for getting me amped on cooking and I'm stoked on the channel reaching that 1M milestone soon

[@BrianLagerstrom]

Thanks Josh! That's one of my favorite recipes of the year so far

[@alexberry1950]

I made this too! I really struggle with making good pasta dishes but this one was an absolute winner

[@karmahavok]

I stan for that rogue piece of bacon that stayed in while you sautéed the onions. Little champ.

[@blaineockerman]

I made this last night for some friends following the instructions to the letter and Brian... wow... You've truly empowered your viewers. Genuine thanks to you AND Lorn for being so generous! I have never cooked something so good!

[@Zenc0meseasy]

This comment needs more love.

[@ashtonhand3672]

One of the nice things I do enjoy about your videos is the accessibility of what you show. Easy to understand instructions with a nice visual aide to show exactly what you mean. For example when you tell the viewers to reduce heat to a a medium low when making the polenta you zoom in on the burner to illustrate.

[@Rsurect]

Throwback Brian pictures were such a treat, thank you for that.

[@alisacortez5]

My boyfriend always watches your videos and I always say that it’s amazing when a man cooks. I don’t refer to you by anyone other name but The Happily Married Guy.

[@julioccho]

Just did this tonight for the family and it was a big big hit. Thanks Brian! I replaced the Marsala with Ruby Port and the Worcestershire sauce with fish sauce. Instead of gelatin I used a bit of corn starch slurry.

[@AlexandraAndStuff]

Hello! Just wanted to let you know that your biscuit recipe was a game changer for me! I'm from Poland, so we don't really have this baked good around, but as a butter lover I am really grateful for introducing me to these. Now I have a solid stock in my freezer.

[@isensmith]

you've made a dish i thought was too complicated for me look incredibly do-able! I'm so stoked to try this!

[@ragibby6557]

Thanks for your honesty about drinking. Most people don't look back on their "drinking days" proud of themselves (understandably). Just be responsible people!

[@dimilton3166]

Loved Lorn's shirt! 😉

[@hokieduck]

"Clear!" The sound of a jolt of electricity passing between opposing points on the chest with the heart in the middle of the circuit. Aaaahhhhh ... Butter. Electronic, high-pitched buzz . Flatline. It was worth it.

[@caleb4thand10]

This looks amazing. As soon as I'm finished with my final papers and have an remotely free afternoon I'm definitely making it. Early congrats on 1 mil subs! You deserve it

[@BrianLagerstrom]

Thanks Caleb! Let me know how it goes!

[@bobbyomari5500]

Looks really good! Would love to see your take on Mousakka!

[@kayb6803]

I had a Marsala chicken and the sauce was so rich and delicious! The flavor almost tasted of a deep rich coffee.

[@spraynpray]

This will be mothers' day 2023. Thanks.

[@shoespeak]

I always put a little bit of oil in the bag when pounding the chicken, that way it never sticks to the bag. Love this dish, can't wait to try it! Thanks Bry!

[@a.c.1025]

I was so glad to hear you say that the dried mushrooms were a nightmare texturally. I was cringing when I saw them added to your recipe. I have tried to use dried shrooms, but they always come out rubbery and nasty. Great use of them for the umami flavor boost, brilliant! Can't wait to try this recipe Chicken Marsala is one of our families' favorite meals.

[@hudsonja]

Same! They're great for extracting the flavor, or blasting in a grinder or food processor finely to melt into something else, but not good for actually eating when rehydrated.

[@anthonygardner400]

Bri - You continue to just kill it! I just love everything about your videos - the recipes, the education, the humor - everything. You are so deserving of the 1 MILLION (isn’t that so hard to wrap your brain around?) mark that’s about to come your way. Appreciate you!

[@marines28]

You are humble, inviting, & bad@$$ -- the Trifecta of a Teacher/Master. Thank you, sir.

[@georgew4629]

It helps when I print the recipe the steps are included instead starting/stopping/rewinding the video.

[@alcazar117]

Some note in chorizo. The one tied in small chunks is called chorizo. The long one is called longaniza. The ingredients change from region to region in Mexico. But Toluca has the “original” one. The oldest recipe you can track back in time and is the fusion of Spanish chorizo and Aztec cuisine. That flavor you mention is guajillo Chile.(that’s the red color) And yes what is traditional in a US breakfast (bacon), chorizo is to a Mexican breakfast. You should try green chorizo (it has pipián instead guajillo, that’s what it gives the green color.)

[@justrelaxing1501]

I just ate breakfast and I'm still salivating over this dish. Looks great!

[@paulcataldi4895]

Can't wait to give this a go! Looks like another amazing recipe!

[@FernZepeda]

Looks incredible

[@omarcortes5754]

It looks delicious.

[@joshuaspence3926]

Looks delicious! Another great video!!!!

[@jklphoto]

Another winner Bri! Definitely gonna step up my Marsala game! Thanks for the awesome techniques and amazing production quality!

[@domenicpolsoni8370]

Another hit Brian. Keep them coming and thank you.

[@mariagiovannacampobasso696]

Great idea!

[@NateBrotzman]

Great recipe Brian, looking forward to trying it soon. So glad to see your channel growing to almost 1 million subs, that’s awesome!

[@joshuafoster1772]

Another home run of a video Bri! Chicken Marsala is one of my favorites, I’ll absolutely have to try this!

[@hannahpackard1118]

One of my favorite things my parents made growing up! Definitely gonna try this one.

[@UltimateDelivery]

Can't wait to make it!

[@Diffyemo]

Thank you for this recipe. Amazing.

[@maryd3779]

Love chicken Marsala, can’t wait to try this!

[@foodisforeating6181]

Nice recipe. Turned out fantastic. ..

[@dreamingtreefarmstead]

Yesss I love these types of recipes! I totally get what you mean by it being an enjoyable thing to make. Can't wait to try it. Thanks for the great technique explanations as always.

[@CaribbeanLife101]

That certainly does look delicious Brian. 😋

[@SanskarWagley]

Putting this on the list of things to try to make

[@DeadPool-xe7cs]

I´m from Turin in italy and my dad always used to make me Chicken Marsala. This is´nt really how he made it, but it´bs so nice to see this childhood dish of mine done by you :)

[@ronalddevine9587]

Bri, you take the most difficult recipes and make them fun to watch and easy to make. YOU ARE AWESOME. THANK YOU.

[@phillyguy8541]

One of the best recipes I've seen for Chicken Marsala. Definitely on my menu for one day this weekend. Thanks.

[@skylarrupp9624]

This recipe took my marsala game to the next level. Well done! very well done!

[@larrybrown1971]

I'm enjoying watching your subscribers climb toward one million. Congrats.

[@JoeMcBroom]

Looks absolute 🔥

[@michaelpulikunnel5661]

Brian is such a crazy talent. Videos are amazing.

[@rickb3288]

Oh boy, Bri's take on one of my favorites. I cannot wait to try his approach myself.

[@laurenwenzel]

I made this last night and it was excellent! Thank you!

[@darinbennett3638]

B-man...one of my absolute favorite dishes to order at a nice restaurant. Will definitely be trying this one on the home menu sometime soon!

[@dianegreen3205]

Just love love your cooking. Have learned so many tricks of the trade. Thank you.😊

[@angelapetralito5686]

Putting in a request for chicken piccata! That and chicken marsala always go together in my head.

[@FatherScottBailey]

Absolutely delicious! I used your recipe to host a group this evening and we were all blown away by how good it was. Thank you!

[@martinbreen882]

Looks great, Bri. I also prefer bacon over pancetta in pasta dishes. The diced pancetta you buy in an American grocery is better for soups and on pizza. I've never seen guanciale in a US grocery store, even in Italian markets. But you can order it online in the US. It lasts for months in the fridge, and it has a very unique taste. It tends to be what real Italians use in pasta dishes, and I recommend trying it at least once.

[@katiethecookinglady]

I made this recipe over the weekend. It is perfect! the gelatin was a great idea.

[@Ozzie-in-CT]

Winner, winner, chicken dinner!!! 🍷🍷😍😍. Love everything about the recipe. This is going to be Sunday dinner.

[@AaronLaye]

Love Love Love these chicken breast recipes -- while I much prefer thigh meat, it's impossible to find where I am, so more breast recipes in my reppetoire are a lifesaver. Keep it Moissssttt!

[@QuiltinRI]

Thank you! This is one of my favorite meals, and now I'm looking forward to taking it to the next level! You had me at shallots, my new favorite veggie.

[@totollies]

Just made with for my folks, it was a hit! The polenta really does a good job balancing out the richness of the sauce. Thanks Bri!

[@ck9618]

I've been cooking for a long while and watch a lot of cooking KZbin videos. This video. and your channel specifically. I still actually come away with learning a thing or two from your detailed explanations of your cooking process and your less-commonly made dishes. Appreciate your hard work!

[@Nynex]

You've always been a brother from another as far as food cravings. I will literally tell my wife im craving (insert food) and within the month I have a killer recipe from you for said dish. Thanks bro.

[@susi28]

thanks for the idea! will cook this one with bass and king oyster mushrooms 🤤

[@DE-cz8ei]

That looks so good!! my gf is Italian and makes this often.

[@jacks5463]

I just made this and oh my Lord. This was the best dish I've had all year and one of the better ones I've had ever. Thanks for showing me just how good food can get Brian!

[@MrJruhl1]

Heck yes, I haven't had this in ages. Time to go shopping.

[@jamesstein5087]

Try using a dry Marsala, works better for this dish. Another great video! Thanks.

[@davidholland3605]

Man this recipe sounds amazing - I'm going to try it out sometime soon. Your phrasing about what to do with the leftover mushrooms - brilliant! LOL

[@AlexM-tx2vr]

Bri, what I coincidence that you posted this recipe today! Earlier today I planned to make chicken Marsala for my Mom's birthday this weekend, and I came home to find that you posted this video. I have an ATC recipe for chicken marsala that I really like, but I might steal a few tricks from your recipe for this weekend. Thank for another great video. I plan to follow your recipe to the letter another day.

[@fiffiflauschi]

So very mouthwatering

[@bennettsmith3952]

oh my goodness I need to make this asap

[@zacmackey]

Saw this video and literally said, out loud, "oh HELL yes!" Very excited about this, Bri!

[@adamplace1414]

I think I said "no effing way" but the sentiment is the same.

[@zacmackey]

@@adamplace1414 And it looks just as good as I expected. Can’t wait to make this one

[@frann.8879]

Hi Brian…what a beautiful dish!…love all the details you provide, helps take the guesswork out!…I made your hummus and pita recipe- - absolutely phenomenal, so delicious!😁😁👌👌

[@sm_au]

Love this Brian! You explain things so clearly and the "why" of things too. I have made Marsala Chicken before but it wasn't as multi-dimensional as your recipe - mine was rather flat and lifeless - so this recipe looks really good! Same for the polenta - I can see I made it wrong last time it was awful 😅 Thank you from an aussie fan ☺️

[@joshualaird5303]

This looks absurdly good...

[@StuJones86]

Bro. That hair! You had the Vince Noir! Also, I’m gonna make this Marsala. We made the 1 pot meat sauce last night. SOOOOOO good.

[@mandismith1474]

Just made this for Christmas Eve dinner- the best!! The sauce was so good- I should have doubled it - it went fast !

[@Ourodes]

That looks so good, and pretty simple... I might try this one :o

[@angelapetralito5686]

This looks beautiful. All of your recipes work perfectly and my family rave about them. Any tips on how to prep at least some of this ahead of time? I'd like to cook this for a crowd.

[@tinawhite8695]

We had Union Loafers not too long ago, and it was great. I have tried several of your recipes, and they are very, very, very good. Love your videos.

[@torreyholmes7205]

This looks top tier.

[@yannsaint-germain4527]

Wow! This is definitely one of your best recipes so far. Personally, I would add a serving of grilled veggies to the plate at the very end. However, it looks fantastic. Cheers!

[@jacoblief8263]

Looks delicious! Was that a “Let's Eat This Thing” shirt I spied during the ad segment?

[@patriciaadermann2368]

Yes, it is! Hopefully coming soon!

[@beezelbuzzel]

Dang dude. That looks amazing!

[@schmup53]

Thanks for validating my feelings about dried mushrooms. I tried to make a risotto with dried mushrooms, I found it inedible. And thank you for showing me what to do with that big Costco jar of dried mushrooms that I still have in my pantry.

[@petermoore900]

This looks amazing B-man. Hey next time you're thinking of doing an Italian chicken dish can i suggest Chicago's own Chicken Vesuvio?? I bet you could nail that better than Italian Village.

[@BerndThomasSchuller]

Very good!

[@johncrone5465]

been watching your videos for a while now, love the channel. I have always wanted to make Chicken Marsala but been to timid to attempt it. This video helps out a bunch, thank you. Never have tried polenta, so "here goes nothing". Keep up the great work Brian.

[@BrianLagerstrom]

Best of Luck John, you can do it bro.

[@clydene326]

I expected to see some use of better than bullion. I got some and used it yesterday for the first time and it was really wonderful. Making chicken stock for a recipe. Thanks for the suggestion.❤

[@annebelin182]

Just finished eating this FABULOUS dinner (although I swapped out polenta for homemade linguine) but the chicken! The sauce!!! Omg too delicious for words (& I’m Italian)! Thanks I’ll be making this regularly & promise to try your polenta.

[@TheBleepMan]

Yes! this would be great with some naan I'm thinking.

[@allidoisturntwo]

Looks good! I usually do this in more combined steps but will have to give this a go to see if I get even more flavor in my sauce. You should try chicken French! Chicken francaise with sherry wine instead of white. Very good!