EASY and DELICIOUS CHICKEN MARSALA

[@MarkJones-bc5vx]

Do me a favor, don't ever stop this cooking show. You have saved my picky eating family many nights. Love the recipes.

[@beautifulthings6330]

chicken is lit but can we talk about how wonderful of a person this man is

[@Natashaz48]

A beautiful dude

[@lindatybarnes1320]

I don't see nothing special about him except for he can cook and that would be a reason not to throw him away.💃

[@swiftlylovestruck]

i literally adore him

[@Dm1309-for]

He can cook

[@deathnote4717]

@@Dm1309-for u drope 🎤

[@stluanne]

Dinner tonight. I can't wait. Serving with angel hair and roasted asparagus. I cook at least 5 nights a week and have a home-cooking addiction and you are my enabler. You do real food in a real kitchen with normal ingredients anyone can get and you teach me something new all the time! (This vid's lesson: if your mushrooms aren't "filthy" there is no need to do all the cleaning I was taught to do.) Also, you are easy on the eyes and an excellent teacher.

[@sheelakaur6319]

This sounds amazing!

[@kenknowler5379]

that "dirt" on mushrooms is cow shit. id still wash them well..

[@amaz21]

Since most widely available mushrooms are now grown indoors in soil-less substrates (like sawdust), they don’t typically require much cleaning because the fruiting bodies never really come in contact with any “dirt” (which I believe is more likely to be chicken manure than cow, but that might vary depending on specific varieties nitrogen requirements)

[@isaiahgonzales6193]

I've made probably 15 different recipe's of yours from this show, and EVERY SINGLE ONE is a banger. 10/10, lifetime support. Thanks for the foodie love.

[@bistrobillyboy]

When you have fantastic teachers like this, cooking becomes possible even to those who find it difficult or even, frightening. Seriously, by simply following his functional and constructive directions, all delicious, Italian restaurant classics become possible. Also, whats particularly important is the commentary on the food itself. When you have even the slightest background of the foods and tools you use, it becomes all that much more simple. This is a wonderful series for anyone who enjoys cooking but especially for the home chef.

[@lemons_s]

You could probably do this with one pan by cooking the chicken first, removing them like you did, and then cook the mushrooms, shallots, and garlic in that same pan.

[@BamitsSam4682]

I made this tonight and that’s what I did 😊

[@stluanne]

That makes perfect sense to me.

[@purza95]

I made Chicken Marsala for my future Wife over 25 years ago from a friends instruction. Now add a wedding ring, many years of humbling experience, the food network, the internet and your very excellent video (plus now Wife's instruction) I far, far exceeded that first dish for our 25th Anniversary last night! Thank you!

[@eliseleonard3477]

My son has been in France for the last 8 months and when he came back this is what he wanted to cook. Amazingly good! Made it saucy to go with some fresh egg fettucine. Heaven.

[@danacontreras9016]

My husband and I have made this dish numerous times since seeing this video and it comes out perfect every time! Thank you for sharing your recipes Steven!

[@afmartin2734]

Have that with a heavy red zin, some crusty bread on top of some sauteed spinach. Good night, Irene.

[@siphonVLRT]

I mistook Marsala for Masala and thought it was going to be a curry recipe, so I fumed at the sight of mushrooms LOL great video as usual

[@markcruz359]

Same haha

[@mindhate1667]

I thought that as well and as it started i was like wtf? thats no chicken tikka masala Then i realized im just dumb. xD

[@Pammellam]

They do make mushroom curry in India. I had it there a couple of times..... It was out of the world delicious curry. Just sayin’ ;-)

[@Maarten_official_account]

Glad to hear I’m not the only one who made this mistake 😬

[@7ujn1qaz1qaz]

Mushrooms would be totally fine in pretty much any curry though

[@thatdudecancook]

I say this ALMOST every video but I really can’t wait to try this one!! You have my chefs salute 👨‍🍳

[@louettesommers8594]

Cooking with Sonny it’s delicious.

[@roshivvymegido9178]

Something in me finds slicing mushrooms to be one of the most relaxing things in the world, definitely gonna try this recipe out

[@williamreuben5549]

I made this recipe, for my girlfriends birthday dinner, on 11-9-19 I followed your recipe to the letter, it came out fantastic..... Fantastic as in, if you went to your favorite restaurant, and ordered chicken marsala, it wouldn't be nearly as good as this recipe..... Love your videos on KZbin... You have a dedicated fan for life...

[@MrShadowswrath]

Made this for the first time tonight and served it over some linguine with browned butter-- which was recommended in some other recipes I also checked out-- phenomenal. I feel like this channel never misses.

[@ARIZJOE]

Like the idea of the larger chicken pieces. Good Marsala wine reduced, flour from chicken helps to thicken, finish with butter. It's not difficult if you know how.

[@jendlee9996]

I don't have Instagram, but I want to tell you I have been searching and trying different chicken marsala recipes for years, and I FINALLY found the ONE! This was awesome - going to the store right now to buy stuff to make it again. Awesome!

[@mariannetracy4248]

Just finishing up my first plate, and had to thank you. Very authentic tasting, though I made a couple of not so perfect moves; I had thin cutlets, and browned them on medium heat rather than high and so they didn't get the best color ....then I over-reduced the Marsala so I didn't wind up with as as much sauce liquid like yours. Your videos are so good that I was able to go back and figure out where I missed the mark pretty quickly.

[@Mleencihols]

Wow...just discovered Not Another Cooking Show...and am already addicted. These videos are great....concise instructions and advice. This guy is terrific...

[@josephinebadali4264]

This recipe is perfect for entertaining as it can be made ahead of time and keeps moist.

[@sandpiper8991]

Made this last night, will be making again; whole family loved it. I reduced the Marsala too much and quickly realized I didn’t have enough liquid for sauce so I just eyeballed it and added more chicken stock. Still came out delish. Thanks for the content and recipe!

[@vampiricnova]

Cooked this a couple days ago, this recipe is definitely a keeper. I have yet to be disappointed by anything I've made from this channel. The chicken parm especially is insanely good, I can't recommend it enough.

[@LadywatchingByrd]

Legit just bought a bottle of Melillo Marsala and some creminis ... cannot wait to make a delish Marsala. Madeira 😎 is another fave... And if you've never had mushies cooked in Vermouth.... It's a GAME CHANGER. 🎉🎉🎉 Thank you for your chill. We'd have fun together.

[@dustindeckrosh2774]

I made this tonight and it was my first time ever cooking Chicken Marsala. It was a very enjoyable dish, thank you for the tutorial!

[@joedanielsw]

The parsley cutting was so satisfying to watch

[@Shaddowkhan]

I made this with rosemary and garlic gnocci. I served it up and ate mines out the pot. Was so good we forgot to take pics.

[@Ceractucus]

Many or perhaps most fortified wines are also more sweet than regular wines because they usually add the brandy before the wine is finished fermenting to it's normal level leaving more of the natural grape sugars still in the bottle.

[@putnum2000]

I like using the sweet Marsala. I know that's not the norm but me family like the sweetness of the results.

[@PantheraLeoBoston]

This came out great. Thanks and keep 'em coming.

[@pedroalvarezpoggio5155]

Saludos desde Argentina. Este canal cocina DE VERDAD, cocina real, respetando raices y sin estupideces. Excelente profesionalismo y técnica. Un 10.

[@vincenzosplate]

I have to try this recipe 🙈😋 I usually make cacciatora chicken

[@mistertnoname1653]

Vincenzo's Plate haha Vincenzo you are also on this channel?😂 greetings from Belgium

[@cookingwithsanjay]

I made this dish tonight for my family and they loved it I'll make a video this week and tag you. Thank you!

[@rbiv5]

This recipe is off the charts. Made it 3 times. Thanks, Stephen!

[@TyrannicalCannibal]

just dropping in to say i followed this recipe and it tastes just as good as i remember it. thanks yet again for teaching me to make some good eats.

[@talliechua2488]

I made this for my family and they loved it! Have since made this over and over (both the chicken and veal renditions). Thank you for your recipes and for all your videos. I've picked up cooking during the COVID lockdown from people like you! Extremely grateful..

[@sarahwalters3812]

Just made this. Best. Ever. Do not hesitate to try!

[@anhvo6557]

I made this dish and even though it took me hours (I guess I’m not the most efficient) it turned out amazing!! If you want to impress someone, this is the dish! 10/10 thank you so much 😇

[@Nunyabznis]

Been watching since 29K followers. Closing in on 500K! Couldn’t be happier for you. Great show.

[@elizabethschroder8034]

You really have a way of teaching that makes one so comfortable and confident. And it really makes me want to cook...which I love to do anyway...but somehow I love to do it even more after one of your videos. Thank you.

[@michaelbitetti5300]

Steve: I'm glad you did this one! To me "Marsala" is like "Parmesan" in that it provides the base for a variety of dishes not just limited to Veal, Chicken, Egg Plant, Pork, and Etc.! What I've done recently that I think turned out really great and I'd love your take on it, if not an episode. I'm calling it: Southern Pulled Pork Marsala. Yes, an Italian take on a southern favorite. I'm allowed. I've lived down south since '76 but born and raised in NJ. Anyway, the nitty gritty of the recipe is: Typical Boston Butt, usual prep, overnight rub with apple cider vinegar, salt, pepper, dark brown sugar. Smoke 8-12 hours 250-275F in a light apple wood, hickory, cherry, or whatever you like smoke. Make a BBQ sauce which includes a 2 cup reduction of a good Marsala wine. Maybe some tomato paste, seasonings to your taste. Steve, or anyone else, try it and let me know what you think!

[@dylangilbert13]

Best cooking channel on KZbin!

[@wittier2355]

of all your recipes I've tried this is without a doubt my favorite make it all the time

[@David34981]

Although I haven't eaten animals for more than 15 years and I never ever will again, I still enjoy these videos. I just love Italian food, fortunately there's lots of vegan and vegetarian options in that cuisine as well. I could easily cook this dish as a vegan variant though, there are so many alternatives for animal meat these days.

[@Lentreeo]

This is my favorite cooking show even though it's "not another cooking show"

[@colleenh2501]

Really appreciate the amazing video! Love the way you explain the process, your personal style, and how approachable you make the food I love to eat. Now I’m going to make this recipe for my husband and myself! Thanks 😊

[@bjjay3964]

I didn’t know Marsala Wine came in any version other than the cheap one on the shelf by by the Worcestershire sauce. Thanks for the video!

[@letsgomets002]

big difference get the real wine

[@topherUSA]

I absolutely love your use of your cutting board!

[@tm4n02]

My fav part of every video is the towel flick at the end.

[@beautifulthings6330]

my fav part of every video is him

[@AussieMom5353]

Made a ton of your recipes....I used to have a grilled cheese food truck so I feel like we're distant cousins! Making this tomorrow night! Thanks as always!!!

[@katrinacraig5252]

This looks absolutely delicious and I cannot wait to make it this weekend. Your cooking and presentation artistry is exceptional - I am so impressed.

[@Lu__chador]

Awesome editing with that parsley shot in the beginning! Subtle but definitely not going unnoticed!

[@jellychewing]

the tunes you pick are always so clean tbh

[@devonkennedy3672]

You're the best dude. Keep it up. Thanks for all the hard work.

[@glamlife8059]

I made it tonight!! It was amazing! Thank you so much for sharing good quality recipes and tips that do work in real life! Also I never had Marsala wine 🍷 before to drink. I really liked it while I was cooking! So comforting this dish! Make it!!

[@GaryT1952]

Looks delicious! Best looking Marsala recipe I have seen. Well done as usual, thank you. BTW, picked up a food mill this week, can't wait to try weekday sauce!

[@brca3986]

Wow.first video i have watched of yours. This looks unreal delicious and simple.thank you very much.

[@putnum2000]

I will try this method. I like idea of cooking the mushroom mix first then adding it to the meat. Mush easier to control cooking and flavor.

[@glowstick60]

Yoooooooo just made this for dinner. Ish was poppin!!!! Thanks for the video man. I’ll be using your recipes on the reggie.

[@louettesommers8594]

I made this last night following your instructions. It turned out beautifully. Out of all the videos I watched yours is my favorite. ♥️ Thank you.

[@naty821]

So all this time i've been putting the onions/shallots before the mushrooms.... So what I should be doing is removing the moisture first then add garlic and/or onions?

[@andrewlazar4804]

So the idea is that you want to cook out the moisture on the mushrooms and add a bit of color which makes the mushrooms taste better. The problem though is that takes a while, and if you add the shallots and garlic first they have a chance of burning if you want to put some color on the mushrooms.

[@NOTANOTHERCOOKINGSHOW]

Exactly, it would take FOREVER to overcook the mushrooms. So once they start to brown you have control over when you add what, including salt

[@ivolol]

Garlic & shallots take only a short time to cook. The less you cook them, the more they'll retain their fresh flavour. Mushrooms you can cook for practically any amount of time, for different dishes you may want fresh (not usually), medium, or well reduced. For some dishes it'd be nice to retain some of the fresher flavours of your vegetables, so you only want to cook them for an exact amount of time, and this decides the order in which you add them to the pan. For instance, after you cook them down a long time, red onions tend to taste pretty near the same as simple brown onions. If your dish was going to be a long cook with onions, probably brown onions will work fine because either will give the same results. If it is calling for red onions though, it's probably because they will be cooked less (or even raw in a salad etc) so that their unique flavour actually makes a noticeable contribution.

[@naty821]

@@ivolol Thank you, this makes sense. Now i have a question I sometimes saute veggies in a pan and I had always started with onions and garlic because I thought you start that way, so if I use peppers: red, yellow, orange, green, kale, broccoli what is then the order to add the veggies for a proper cooking?

[@ivolol]

@@naty821 "proper" depends on the dish and on your tastes. Also size of the food. Thinly sliced needs hardly any time compared to thick chunks. If you want nice crisp / firm texture from peppers in your dish then hardly cook them past warming them up. Otherwise add earlier to cook till soft. Broccoli cooked just enough can have a wonderful fresh snap to it. Experiment, taste your dish as you cook it, and take cues from recipes and videos like this!

[@gregorymoses7172]

You are the man, do you have any tips on pan flipping? I see you toss without thinking about it and I always flop when I try.

[@6BURG9]

Gregory Moses chef john over at food wishes has a great video about this technique

[@taylorandrewcampbell8717]

Just tilt your pan slightly forward and flick your wrist. You also want to move the pan ever so slightly

[@nighteagle0076]

Good recipe. Have you considered doing the chicken first, then use the same pan for the mushrooms, etc.? Super yummy and less clean up. Thanks for the video.

[@samhandley1]

Chicken Marsela with angel hair pasta is my all-time favorite absolutely love it I’m going to have to make this one! ❤️

[@nysavvy9241]

Fabulous, easy, delicious ....Now I got to buy shallots, marsala and fresh thyme. Everything else I have. Thx

[@yippietheback-flippingdog1106]

Steve this looks stellar. Chicken Marsala is without a doubt one of my favorite dishes ever. Great job!

[@GinaSwimfast]

Wow, I just made this tonight and what a fantastic recipe. Thank you thank you!

[@ritaplantamura6027]

I will try this great recipe. Thank you for sharing. Merry Christmas.

[@armaansekhon5690]

Yo that music he was playing sounded really similar to the beat of Young, Wild, and Free. It was really cool how you used it I love all your editing, music, and camera angles keep it up

[@rockinrealtor3198]

amazing knife skills & awesome camera work

[@provpaw2]

wow , what a good looking pasta

[@maryannenovosel291]

Love your presentation and your recipe. Thank you.

[@annunacky4463]

Nice work. Quick recipe review and lesson. Its a great dish over mashed potatoes, noodles or rice.

[@MamaDeesWorld]

Making this on the weekend. You always deliver quality. 👏🏼💖

[@glamlife8059]

Delicious! As always! I would like to know what kind of knife you used to cut your chicken in half. It made it look pretty easy. Would you please let us know?

[@NOTANOTHERCOOKINGSHOW]

Victorinox filet knife. My knives are linking in my amazon store

[@23DDP]

The only time I used marsala is for uovo sbattuto, it's just sugar beaten in eggs and you add marsala . Such nostalgic taste for me lol

[@julieboulogne3373]

So so so so yummy! I am gonna do it tomorrow. I have Italian origins but never tried it!

[@czesiub5834]

As always the food's looking great, I'll defo try it out

[@davidmann1794]

I want it! That is stunning in how delicious it looks!

[@sheelakaur6319]

Cannot wait to make this

[@brendakrieger7000]

Yumtastic! I adore chicken marsala

[@francescopossati9835]

Florio is the most important producer of Marsala wine in Sicily. Once again, sir, you know your stuff.

[@bobvelocity]

Dope pans, dope shirts, dope channel. You got the whole 9 yards and then some. Keep the spots coming chap!

[@louettesommers8594]

This is such a delicious meal. Thanks.

[@jakelooter5139]

crimini and button mushrooms are both Agaricus bisporus. white button was a pigmentless genetic derivation (mutation) that occurred on a farm in Pennsylvania in the 60s or so maybe give or take a few decades. it was propagated by clonal division and because consumers liked it visually better, it proliferated on store shelves. crimini was it's original appearance...long term expert mushroom hunter and one of the best mushroom growers on the internet...

[@elainrcarbone5910]

Love this recipe , will be using quite a bit, would be nice if you could do a recipe Chicken Piccata, lemon version. Love your videos new to the your channel. Keep up the videos coming.

[@Gejje]

Yo Stephen, Just wanted to give a shout out. Made this dish yesterday and it is great!

[@xvgonzales]

I loved your ending... A towel in my face, thank you

[@magus721]

YES!! You rock!!!.... thanks Steve... seriously.

[@jenniferogormanarafa8920]

I always learn so much from you!

[@Christopher-Yabadabado]

One of my favorite dishes!

[@alfonsoramirez6911]

Hey man love the video what goes with that dish on the side

[@JVerschueren]

Gnocci with brown butter and sage, for example.

[@macschomo]

I put one carrot in it also.It's perfect for the Marsala and gives some sweetness.

[@MyJoyOfCooking]

This chicken marsala recipe looks great.

[@4seasonsbbq]

That looks absolutely delicious. Thanks for sharing.

[@scotti23q81]

just made this at home. very nice. love your channel mate. I have a request for you to make some bracciole!

[@anythingg00394]

This is my all time favorite dish.

[@tonygraziani5641]

Made this last night over linguine. Was a little too dry but that’s because I reduced the sauce too much. Great recipe.

[@NOTANOTHERCOOKINGSHOW]

Always nice to have extra stock on hand just in case of situations like this!

[@bnix420]

chicken francese next please!

[@paulgreenlee7123]

Good edit , great instructions, thanks

[@GrandNational66]

Great food...love your channel... Keep up the wicked recipes.

[@n8thvn]

5 years later still looks gas 🔥 the recipe holds up! Do it yourself