Chicken Marsala

Interested in the Culinary program at Caldwell Community College & Technical Institute?
Please visit www.cccti.edu/go for more information.

[@shanepasha6501]

One of the best Chicken Marsala dishes that I have seen on YT. You exhibit control, calm and provide the correct terms and techniques, that would help the viewers in igniting their interest and desire to take up cooking. Thank you Chef.

[@debwell7248]

Wonderful presentation. You have a calm and relaxing voice, sir. Thank you for all the “extras” you gave us, tips always are appreciated!

[@leoinsf]

Absolutely informative presentation by this cook. One of the best on youtube! Great credit to your college!

[@theresar.teepower]

Looks so good and I can't wait to try it. Very professional and I appreciate that he shared culinary terms and explained them. The kitchen was immaculate. Thanks for sharing.

[@judichristopher4604]

EXCELLENT TEACHER... Thank you for sharing this great video.

[@fosmith61]

Really appreciate the emphasis on preventing cross contamination with the raw chicken. First time I've seen that on a cooking video.

[@vh8765]

While at the same time touching the raw vegetables with the hand that he uses to wipe the dirty countertop with.

[@arielstarr8524]

Wiping the dirty counter top and then using the same dirty towel to wipe the plate.

[@clairevgreco]

I haven't made this in a long time....and you did it just perfectly. Can't wait to make it again. Thank you for doing such a clear video.

[@2lipToo]

Very nicely done but a little short on the sauce, in my opinion.

[@hartleyhare251]

Thoroughly enjoyed the calm approach of this video. Good classic recipe. Thank you very much for uploading this. We enjoy this meal very much. I like the tips along the way.

[@davidpatton3837]

Good job chef.

[@jerryoshea3116]

A really good Teaching/instructions class!

[@claytonchar9232]

I thoroughly enjoyed watching your video. During this COVID-19 I have been spending my time watching cooking videos on You Tube. I am not a cook, but am learning to cook by watching videos. Your videos are very detailed and your explanations are very thorough. I now that saute means to toss. Thank you!

[@bobst.1733]

Excellent presentation. Really found it helpful and enjoyable. Thank you.

[@mikevonkleist6767]

I love all the different approaches to this recipe. Use prosciutto, save your salt. I love yellow squash or zucchini. This guy is pro. He flames it. I find my sauce too strong a flavor. I'm going to try this his way next time. Thanks.

[@jeffmichaud6387]

Great video, recipe and technique. Chef is Amazing.

[@egSmith-sp9gl]

Very professional !!! looks awesome !

[@behringerm]

He is clearly from the South (CCCTI is in North Carolina) and his accent reflects that. So if he does not say “julienne” or “oil” the way you would, it is not wrong, just dialectical differences for those of from below the Mason-Dixon line

[@latifnela1009]

Bravo

[@thigson189]

With the nice reduction, I would certainly think this dish had great flavor. Good job!

[@TheTrisha2009]

I've watched a lot of chic marsala vids... so far this the best one I've watched! Looks awesome!

[@carenburmeister8114]

Great job. Clear and informative with some nice tips, too.

[@theresacundy7716]

Thanks made this dish for 1st time ever, turned out excellent. Did cut chicken breast in half. Will definetly make again, instructions were great.

[@sharkair2839]

i'd eat that... love the way he cut the red pepper. i have tried my whole life to find the best way. awesome.

[@bobbyho4586]

HY CHEF .CHICKEN MARSALA LOOKS GREAT. REALLY TASTY DELICIOUS AND YUMMY. LOVE YOUR COOKING AND SIDE DISH AND GARNISH.BRAVO .

[@bennattj]

Alright, I really liked this recipe and the explanation. I tried it, tried eyeballing the amounts (in terms of Marsala, chicken broth, and cream). What I made, I would give a 5/10 (which I consider to be OK). I think if I try a few more times, I can bring that up quite a bit because this was pretty close to being really good!

[@jerryoshea3116]

And each time u attempt the dish,u will refine ur approach and naturally improve!

[@mchapman132]

Great video. He is very skilled, the way he handled that fry pan is amazing. I like to make chicken and veal Marsala, and I make cutlets pounding them. My family prefers that. You can cut it with a fork.

[@monicaflores2545]

This looks so amazing!

[@catherinenaugle3484]

I love that he cleans as he cooks. I do the same.

[@sylviaseri4235]

Nice presentation however, we Italians slice our cutlets thinly.

[@whitesongs73]

Italians do it better👍👍👍👍

[@deliamcmahon7353]

i know but this is good if you don't have the think ones

[@marjorievanek6906]

Looks real good Doing a great job

[@aloha1005]

Very good job chef. I will certainly try it.

[@brittanydiane214]

If he wipes that counter one more time!!!! 😂😂😂 Good demonstration though!!!!

[@MommaBearsCorner]

need more sauce on that plate. but have to try yours with more. thanks for sharing!

[@whitesongs73]

He's going in a far more different direction than the way I was taught how to prepare chicken marsala. I'm doing it the Italian way.

[@Paulusdef1]

This guy knows what he is doing-great technique. The only thing- echalottes and garlic should go first in the pan before the mushrooms. The cream is a nice addition , not very Italian, but a nice diversion.

[@MrDempseyboy]

Extremely organized chef

[@denniscarroll3164]

Absolute professional.

[@monicaflores2545]

Love a man that can cook! 😋

[@barrymarcus9139]

This guy is so entertaining .... and informative

[@JaneDoe-em5zn]

How much alcohol is in the wine for it to light on fire? I couldn't get mine lit for nothing, 12 percent.

[@onlybosslion9267]

I did this tonight! It turned outgreat!

[@user-hm5nu8yh1q]

I have nothing bad to say, only good things brother as a chef in culinary school myself I applaude you & wish I could have a plate. !!Bomb looks hella bomb!

[@manilynbacani8823]

i will start to love the chicken marsala looks so yummy

[@marknlim1]

Thank you for the explanations….truly helpful

[@jencytharakan3050]

Can u please write the recipes in the description box that be good

[@scottboyne8305]

I didn't see him use the heavy cream. I usually put it in my pan after the reduction at the very end just to warm it up. This way it retains the smooth creamy flavor and you don't have to worry about burning the cream

[@claytonchar9232]

Enjoyed watching your video. Your presentation is excellent because of your explanations and attention to detail. I am 76 years old and during this COVID-19 pandemic I've decided to learn how to cook in addition to learning new things. Will be trying chicken Marsala for tonight's dinner. This will be my first time. Last week I cooked chicken parmigiana which turned out a bit salty.

[@chuckiebaby]

Everything is so ‘nice’! 😉

[@jerryhatrick5860]

What's the oil you use?

[@larryg7109]

I would visit his restaurant. Well done!!

[@egSmith-sp9gl]

Its called a culinary school !

[@pattijesinoski1958]

@@egSmith-sp9gl Some have teaching restaurant open to public with limited reservations.

[@Lisa-hc3uq]

@@egSmith-sp9gl It's called being respectful to others! You know what that means? Try it sometime..

[@egSmith-sp9gl]

@@Lisa-hc3uq WTF are you talking about ?

[@sharonned9380]

Beautiful, looks to good to eat! 💯

[@RTD1947]

I have also, this guy is great!!! Perfect!!!

[@suecarey299]

Looks delicious!!!..chicken Marsala!

[@youtubevideos1673]

I don't think he wiped the counter enough. Need more counter wiping.

[@drummerlovesbookworm9738]

Looked great, but a hallmark of Chicken Marsala is thin, pounded cutlets. These thick hunks of chicken would not have the finesse in the final product. I also like two or three types of mushrooms. I was hoping for some info on the Marsala .... dry vs. sweet. Thanks.

[@gigih.hammer306]

I love Chicken Marsala. Watching how you made yours, I now know what I forgot to ad to my sauce. Butter. I knew something was missing and didn't look right with my dish. Thank you for sharing the recipe with us. You could come and cook for me any time. Will give you a nice foot massage for a thank you, LOL.

[@kattyk6370]

Very professional!!

[@fluffybunny7840]

Love the idea for the peppers and broccoli!

[@monicaflores2545]

Could you cut up the chicken into bite sizes when you add it back to the sauce so you could pour it over pasta?

[@stefanmarchione6757]

No. Not usually served that way. It's not like Alfredo. It's a single piece, breast meat only.

[@nextphase5854]

seriously?

[@monicaflores2545]

Gotta love some fond!

[@SBVisualsNJ]

24 min to cook... 4 min to eat

[@thuxta]

Where is your apron sir??

[@neilnerland6855]

Um.. "Chef" What's the difference from baby "bellas" and Cremini? Or portabello's ?

[@davidwilliams7935]

Excellent presentation.

[@pietrodibello9995]

super i love it il be making tomorrow

[@Girlwatchingtheworld]

I've always been taught to cut the chicken breast thinner, then pound it down to about a 1/4" in thickness. Plus where is the prosciutto? ::shrugs:: Recipe has been altered by so many people...at least this was a version which is closer to what I know as Chicken Marsala.

[@letsgomets002]

No prosciutto in this recipe !!!

[@letsgomets002]

No prosciutto in this recipe !!!

[@andrewczuba498]

awesome! nice video, thx

[@BronxGummer]

Everybody thinks they know what's best - Chicken's too thick, No red pepper. It's all just fuel to get us through the day. It enters one hole and exits the other - So shut up and eat - lol

[@ladeoli1725]

Delicious, thanks

[@radardimaria2261]

You'd be wise to use an imported Marsala, it's much richer and more flavorful than a California (Taylor) Marsala.....pour a glass of domestic and imported and put them side by side and notice the difference. It's truly remarkable and your dish is richer, better color and more flavor with imported :)

[@stefanmarchione6757]

I knew that! I was trying to see the label on the 🍾 and when I did, I was like, "Taylor...🤔?" Doesn't sound very "Sicilian" to me...😂 Should be Imported, and Dry. ✔️

[@noorlee8810]

It's perfect, absolutely delicious . Thank you.

[@jimborden1358]

great presentation, one of the best I have ever seen. Thank you

[@andrewwong3565]

Thanks for the pointers. I was doing it all wrong👍

[@25ayda]

oh mine so good and so presentable. i am ready to eat that food like iam in sitting at 5 star hotel.

[@pastafazool65]

With all the cross contamination he talks about I'm afraid to eat now🤣

[@JS-rp7qb]

Health department overkill. The majority of food poisoning cases come from unwashed produce, not meat products.

[@numbersguy9419]

Can this video move any slower?

[@nextphase5854]

James Hetfield from Metallica?lol just kidding you do a great job

[@omerradoncic1008]

Bravo Bravissimo .

[@thuxta]

Where is the sauce?

[@stephenpaparo9166]

I never take chicken out of the pan, I add ingredients to chic pan

[@crabbygolfer4714]

Did you use Dry or Sweet wine?

[@lisak6226]

crabby golfer he used Marsala wine.

[@crabbygolfer4714]

@@lisak6226 Marsala Wine comes in either Sweet or Dry. Which one did he use?

[@debwell7248]

crabby golfer Marsala is wine from Sicily. Sweet is usually used for desserts. For this recipe dry.

[@stefanmarchione6757]

Dry for savory dishes. Sweet for desserts or drinking.

[@bffentertainment7848]

Beeeeautiful ❤️

[@yamafucku]

It’s also going to give you a nice belly 😂

[@manuelkong10]

YEAH, best vid on marsala sauce yet....but he lost me at the peppers doesn 't need it

[@stefanmarchione6757]

Or brown rice.

[@monalisaskywatcher4011]

Looking good still in 2021

[@monalisaskywatcher4011]

Great share in 2021

[@Taureanfitness]

Okay I'm gonna be honest here this is definitely not the best chicken marsala however I really give this guy a lot of credit because the ingredients that the school is going to pay for really not of the highest quality so I think he's doing a great job given his ingredients and the quality of cookware available Like a canola Oil and olive oil blend Give me a break the entire thing should be done entirely with extra virgin olive oil and I highly doubt the wine he's going to use is even the right 1 from Italy But again I think he's a good chef he does have a calming crouch which makes him an excellent instructor But I would not do it in this order He's trying to be all technical with the chicken and that's because he's in a school nobody cooks like that in real life buddy And certainly not back in Italy

[@nextphase5854]

OMG,tell us how you really feel.......WTF?

[@MrSonic1953]

Have you ever try eating the "red pepper membrane"? Is not bitter at all. I have eaten the peppers uncooked and there is no bitterness at all. Please clarify if you are talking about the membrane after cooking it or not.

[@milankosi5842]

so much butter

[@eelcj1]

One needs to pay tuition to lean this?

[@JH-hw4yh]

Why take the oil out and then 60 seconds later “oh, let’s add more oil”. Smh!

[@debwell7248]

J H Rude

[@spudspud417]

Because that oil in that pan was already burnt to shit and bitter

[@stefanmarchione6757]

I was waiting for this comment! Thank you...and TWICE added!

[@stefanmarchione6757]

@@debwell7248 Why u BIG MAD? Cause a "lowly" cook pointed out something? That's how you learn Bitch. Call ME rude now.

[@stefanmarchione6757]

@@spudspud417 It was not, stop reaching. He even said it was "too much." Go rewatch it. Reading (and listening) is fundamental.

[@corrinayang5761]

👌👌👌👌👌👌👌👌

[@rxlo1062]

😋😋😋

[@verginjelo4751]

What is marsala?

[@debwell7248]

Vergin Jelo It’s an Italian wine.

[@OUigot]

It's a Sicilian wine. Low quality for drinking but excellent for making this dish.

[@kavemankameras]

Go To America's Test Kitchen - These Bozos Have No Clue

[@markimperial40]

👊🏼👊🏼👊🏼👍🏼✌🏽

[@jorgerecarey4199]

Cheff, you never scrape the board with the sharp edge down

[@onlythepeople9893]

maybe at home with your own knives, in most professional kitchens your knives are replaced or sharpened in house, and scraping wont score your board the way stabbing it does, turning the knife over every time you scrape is unrealistic and a waste of valuable time, also the hilt gets in the way with most knives meaning you miss half of what you're scraping.

[@debwell7248]

Ken M Thank you, Ken

[@MultiMeatpuppet]

Cream of Marsala ?

[@kenbo-2179]

"I'm already such an amazing chef that I felt entitled to come here and ridicule this chef and his recipe," said 8/10 commenters on this video. ;)

[@fattyhoon]

What are you doing? I think the Italian in me just died. Butterfly the breast, nix the cream. I love Marsala wine...but 12oz ???. 4oz wine, reduce quick. Add Double the stock you added. Splash more wine right before the butter if you roll that way. Great marsala. Check out not another cooking show chicken marsala if you want great chicken marsala.

[@brianbee1123]

Italian dish with rice.Odd to me.

[@iseektruth7435]

You keep placing the tongs back on the surface where you had raw chicken and the excess flour. Cross-contamination I would think.

[@karlakoehler3683]

Notice he is using the tongs specific to the chicken, no cross contamination.

[@iseektruth7435]

Karla Koehler watch the video you fucking idiot. Is there something wrong with people in this day and age. Yes!! We are surrounded by assclowns!! You are an assclown!! Shut up dummy!!