My Favorite Way To Make Chicken Marsala

[@SipandFeast]

The print recipe (it's always linked in the description above) is a tiny bit different. I increased the wine and stock by a bit to add more sauce. As always, thanks for watching and liking my videos!

[@leadoucet1432]

I do this routinely now because I love dunking my bread in the sauce at the end of the meal lol

[@johnligorio7156]

Great recipe bro

[@ptwotwo2055]

only just found your channel already subscribed and saving recipes thanks for uploading its really appreciated, love how relaxed everything is nice work brother

[@susanhennessy1318]

How do i access the printed recipe?? I've tried clicking everywhere !

[@BM-gu1pf]

@@susanhennessy1318 Click "show more" below and to the left. Bottom link

[@PyrrhusBrin]

My grandma married into an Italian family, I usually have dinner with her once or twice a month and we use your videos to find recipes that she has me cook. It's been teaching me so many skills I never learned and giving me more treasured memories with my grandmother.

[@pinappleman1]

Man I gotta appreciate the fact that you bring your son in for his input. Kids his age are usually pretty honest with their reviews, sometimes too honest lol. Great recipe :)

[@moogooguypan2514]

You get a better brown and a richer fond if you use some oil with the mushrooms, or butter if you wish. Also, I always flour my chicken veal parts in a sealed Tupperware container instead of a plastic bag because it coats better faster, and you’re not wasting a bag. There’s no reason to wind up in landfill hell because you have a great recipe for chicken marsala!

[@noeliabs26]

what super cute, polite, smart, kind, gentle kid !! you are soooo bless !!

[@weshouser821]

You inspire me man. You come on here like everyday cooking these wonderful looking meals with love for your son after he gets out of school and your wife and it just really warms my heart I don't know how to explain it. It looks like you really love it when your son enjoys your food and it just makes me really want to add some of this type of wholesomeness into my life it about brought me to tears today. Keep doing the most bub.

[@Truckngirl]

James, how does it feel to have a quarter million subscribers? Congratulations! Here's to your continued success! You are certainly one of the finest and most unique cooking channels on all of YT.

[@SipandFeast]

Thanks so much, really appreciate that!

[@Arauge1981]

If you keep a bowl of water nearby and wet the blade of your knife before/during mincing garlic it'll help keep it from sticking to the blade so much. Something my old chef taught me.

[@virginia_the_elder]

I think you were the first one I watched who put the pasta in the pan to finish cooking with all the sauce. What a life changing moment for me. It makes all the difference in how good the pasta tastes. That and your cooking method is simple. Prep, salt, pepper, butter, onions &/or garlic, and whatever else suits my fancy at the moment. 2 pan cooking: 1 for the sauce/main and 1 to par cook the pasta. PS - I’m with your son about prosciutto - a little bit goes a long way. I’ll take bacon over prosciutto thank you …. Something new I learned from this video, coat the cooked chicken in flour to thicken the sauce. Easy peasy. No sludge, no lumps.

[@marlenelavoie450]

Love how respectful you are to your son. Nice relationship!

[@TooStinkinFine]

Found your channel last week. Subscribed after the first recipe. You make your recipes look easy. I envy your son as taste tester! He isn’t shy about giving his ratings either. Nice to see a father and son enjoying food together. Will prepare this for my sister and BIL soon. Thanks bunches….

[@SipandFeast]

Thank you so much, and welcome to the channel!

[@loug8186]

I have tried your recipes, but I often just use what I have. I made this with red wine that I had, no prosciutto, but it still turned out excellent! Your videos inspire me and every time I watch one, I have to make it. I made the Easter pizza and everyone loved it. Thank you!

[@SipandFeast]

Thank you, and so happy you're enjoying the recipes!

[@Iceland874]

I’m stuffed with your Spicy Sausage Potato Kale Soup that I ate leftover for lunch at work and dinner tonight. Your minestrone soup this weekend and this Chicken Marsala Pasta. Amazing recipes, amazing videos. You guys are beyond amazing!

[@dianecopeland4491]

Love the giraffe whisk. That's cute.

[@SipandFeast]

It's been going strong for a number of years lol.

[@davidhahn4854]

Trying this one tonight. Loving your videos and helping me keep my family fed well on a budget!

[@alexlocke1053]

Love that flour coated butter trick. Going to have to remember that next time I’m making a pan sauce.

[@SipandFeast]

Thanks! The dredged chicken normally has enough flour on it to help thicken the sauce, but the leftover flour is good to use since it needs to be discarded anyway. In the print recipe I mentioned that one could use a bit of cream if they want a creamier sauce. But I think this sauce is pretty good without it.

[@rwinstanley8668]

That flour butter trick is a game changer. 👍

[@wafflehouse8273]

I'm definitely going to use that trick in the future too, it's functions like a roux in a pinch!

[@marysmith861]

I'm surprised he didn't make a roux. You cook the butter and add tne flour and cook it then add your liquids to that

[@mymia731]

My thought too! It was a moment where I thought “Wow, brilliant.”

[@katarx]

Well... I tried to make something very similar from the ingredients I got here in Prague today and it was phenomenal! I loved it, my kids loved it... Greetings from the Czech Republic. Great content man👍

[@SipandFeast]

Thank you so much! Happy you and the kids enjoyed it!

[@johnr8252]

Love the beurre blanc cheat! just toss some butter chunks in flour and throw 'em in.

[@DrewWasMe]

Great recipe and great video. Chicken Marsala is a wonderful meal that can be prepared according to variable personal tradition or taste. I've dined on many over the years. One of my favorite dishes! Thank you for sharing with us.

[@heatherwebber537]

I made this last night for my guests, and they all want the recipe. It was delicious! I am going to send them the link to this video. I watch your videos all the time and really enjoy the way you demonstrate everything.

[@richardzimmer660]

Made this for Mother's Day and it was wonderful. First prep with Misen knives, great performance for the money. Keep up the good work.

[@Debar-ir4tl]

So many wonderful dishes! Thank you for clear instructions… Love your recipes and look forward to new ones, along with the family interactions…

[@donnathompson5951]

Love that your son provides good, honest feedback. Also LOVE that you credit all the behind-the scenes folks. And, thank you for the good videos for all us foodies!

[@SuzanneBaruch]

Congratulations on the Misen sponsorship! They make great products. And I love the video -- your presentation is always solid!

[@SipandFeast]

Thank you so much! I agree, love their products!

[@KSGomez88]

You have seriously become my go-to for our family's dinners! I love that you allow adjustment for serving with pasta, which I feel like most families would do! Thank you again!!

[@mrbandthekids7292]

I lived in New York when I was 10 -11 (1974) Your videos bring me back to the old neighborhood in Long Island! It's like one of my friends invited me ova fa sum paasta ! Great job !

[@steph990]

Tried it tonight. Amazing! My husband gave it 10 out of 10 (although he loves James and gets a huge kick out of watching him rate your food).

[@mercuri.]

while i definitely still prefer my chicken whole rather than cut up into small pieces for dishes like marsala and piccata (which i typically pair with linguine), i will say it looks amazing with your pappardelle and feels balanced! also, i tend to watch your videos to the very end even with the patreon list because seeing you and your taste tester being happy in the kitchen together sharing a meal really warms my heart. ❤‍🩹 much love

[@TheCynedd]

Love your channel, I appreciate the ability to print out the recipe. One thing we look forward to is "what does James think about the recipe." I do not know if he wants to cook but watching you cook with J would be fun.

[@agb0012000]

I just found you the other day while I was looking for the news and I saw a glimpse of one of your awesome dishes. I’m hooked. Your family is very very lucky to have you doing the cooking, yuuuuummmmmyyyyyy. Thank you for posting these fabulous videos. You do a great job.

[@MidwestGirl]

I made this for dinner tonight and it was SO.DANG.GOOD! OMGosh! Delicious! My husband loved it so much, he asked me to make it for him again for his birthday dinner! Thanks for sharing!

[@ecmo2007]

Jim once again, awesome recipe that I didn't modify one bit. And even my 8 year old loved it! He said "dad you knocked it out of the park"!! Thank you again. I have made at least 6 of your recipes now and 5 of them more than twice. My family has loved every single one..

[@douglasfrank9323]

Chicken/veal marsala is usually my first choice when I go out for good Italian. I don't recall there being prosciutto in what I've eaten and like James I don't think I want there to be because of the salt. I do like prosciutto but need to be very cognizant of sodium because of kidney disease so enjoy it only rarely.

[@lisagrafton2529]

I made your chicken, spinach, and two cheese pasta dish the other night, and added a cut up block of cream cheese to it, at the beginning, and used mozzarella and parmesan cheeses. Just before adding the pasta, I added heavy cream. It was absolutely delicious! The addition of the cream cheese, added a creaminess and richness that I loved. I used 1 1/2 lbs of rotini pasta, so we had a lot of leftovers, I was able to give to a friend, who hasn't been well and her husband; and a container to my daughter and son in-law. I'm going to try this recipe next.

[@martacarter6342]

Awww… I love his honesty about the prosciutto. He made me chuckle 🙊

[@agentred8732]

We just finished eating this - and we’re stuffed to the gills! We could not stop eating, it was so delicious. I modified the recipe ever so slightly by adding a little citric acid to the sauce. What a marvelous recipe, present by you so concisely. We paired with a great Pinot Noir, and enjoyed a heavenly meal. Thank you!

[@anncbelanger1161]

I somehow managed to miss your videos until recently -- but now I've been binging to try & catch up! So far I can honestly say there haven't been any that I didn't want to save. I've probably been cooking longer than you've been alive, (unless you're incredibly well-preserved LOL) but I love the fact that you have taught this old dog some new tricks. And I have a friend who is just learning to cook, & isn't intimidated by your videos. You really have a gift....not just for the technical skills, but the personal one, as well. And it doesn't hurt that you also have the cutest taste tester around!

[@SipandFeast]

Really appreciate this comment. Thank you so much for watching and for your kind words.

[@leesteal4458]

I really love the way you focus on showing us the ingredients.

[@shylokigirl]

bought four knives. super happy to support anyone that is your sponsor. thanks for the delicious recipes😺

[@SipandFeast]

Thank you, and enjoy the new knives!

[@rchuyck]

Looks outstanding. Well done on your subscriber numbers, i remember when you were excited to bust 100K. Tribute to your skills at presenting and your recipes work so well. Thanks

[@SipandFeast]

Thanks so much, really appreciate that!

[@brendanboyle4250]

I completely agree! I literally get excited getting a notification that you've posted a new video. I'm going to make this on Sunday but I'm going to make it with veal. Thank you again for another amazing recipe and video! Have a wonderful weekend.

[@SipandFeast]

Thanks so much! Hope you enjoy the meal, and the weekend!

[@tomjahnes7811]

I don't like prosciutto either, the whole time I'm watching this thinking "I'm gonna try this w/out the prosciutto". Just at the end I'm validated :-) Looks delicious I'm going to try this week. Maybe tonight!

[@kurlandtravel]

Very good !!! Greetings from Latvia !!

[@sd.2528]

I love Marsala and this looks like a great recipe. Similar to the one I make but I don't put in prosciutto. I might go with James on this one. I think prosciutto has it's places, but I often find it too salty in pasta's and sauces. It is more of an appetizer for me with fresh mozzarella. The only time I use it in a meal is with something like chicken saltimbocca.

[@SipandFeast]

It is great with saltimbocca. It definitely isn't needed here, but I do like it.

[@whitesellgaitedhorsemanshi2652]

Your channel is very helpful to me. You teach very well and get to the point. Not wasting my time with useless talk. I appreciate how you teach.

[@jazzagerecords7932]

I always make pappardelle with mine and I like to add sherry in with my Marsala. I make it a lot since it's my favorite Italian dish! Great recipe, as always!

[@SipandFeast]

Thanks so much!

[@michaelfedofsky3781]

once again, a tasty combo of ingredients with a easy road map to the meal...your videos are a Friday appointment viewing...thanks for the discount on the Misen knife, cant wait to put it to good use.

[@SipandFeast]

Thank you so much!

[@Fleur458]

Love the giraffe whisk!

[@jasonkoster6169]

Simple ingredients and a fabulous results.. Applause too you

[@nolongeramused8135]

That giraffe-head whisk is killing me. I love it.

[@DeborahJoshua24]

I made this tonight. FABULOUS!!! I did add the cream, because cream and butter make everything better! I give it a 10 out of 10!

[@godwins7772]

I’m with your son on this one..I don’t like prosciutto so I’m going to make this recipe without it.Thx & love your channel!

[@iec7587]

This guy is awesome. I have watched many videos at this point. Easy to follow along

[@tim00610]

I probably wont be able to grab marsala wine since im living in korea but watching your video just makes me feel happy and really helps me to relax for some reason. Love ur content!

[@SipandFeast]

Thanks very much! I'm glad you're enjoying them. Sherry or Madeira would be good substitutes. Not sure if those would be easier to find though.

[@ap94131]

Great video! I have a Misen small chef's knife. It is so good I don't even put it away--I use it for everything. Glad you like them. Thank you for sharing this with us.

[@michellelyon3149]

Yummo! Used chopped basil at the end instead of parsley & this is a winner! Thank you!

[@nidiadoherty5405]

Look at you, being all whimsical with your giraffe whisk, and playing it off like it ain’t even a thing. You go, Jim. 😆

[@SipandFeast]

😆

[@GoodForYou4504]

I love the way you make this! Chicken marsala is one of my favorites. I made it after watching your video last night and it came out better and was easier than the way I usually do. Thank you!👍🏻

[@BCSpecht89]

This dish looks beautiful! I have made chicken Marsala many times over the years, but I never thought of doing it like this with the chicken cut into bite-sized pieces and combining it with the pasta in one pan for the finished dish. I usually serve mine over rice. This will be my go-to method from now on. The addition of prosciutto is an interesting touch. When I add prosciutto to a dish like this, I stack the slices, roll them up jellyroll style, and do a shiffonade. I still have to unroll the cut pieces before I add them to the pan to brown them. Either method still involves a bit of work. But it's worth it. I love your channel, and I'm finding so many great recipes here. Thanks for sharing.

[@charlesdarnay5455]

Another great recipe. This is becoming my go-to channel for all things Italian cooking. (And don't forget, use a bit of the Marsala wine to make cannolis for dessert.)

[@shemingway1]

This guy is really clever. Love his recipes. Just excellent.

[@KrogunDK]

I do like using my chef's knife for 90% of the cutting I do. Sure split that chicken breast easily the knife must be very sharp. This looks delicious!

[@catherineoneal1030]

I have been hankering for Marsala for awhile now. This recipe came up at a very good time. The addition of prosciutto is brilliant and Pappardelli is ALWAYS an egg-celent (LOL) substitute for egg noodles! I will try this version for sure! Thank you as always for another super simple and scrumptious dish! 😊😊😊

[@lindanovak2628]

I made this salad today! Delicious! I only had asparagus, so I used that. I would have never thought to dress the potatoes while still hot but it made all the difference! Love your recipes! Love you show!

[@geraldmellon740]

Loving this channel - the pace, the background music and picking up tips all the way. Love from Glasgow in Scotland. 🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@pomptonqueen]

Another delicious offering! Thank you so much for your channel. I grew up in NJ and had many Italian friends. All of them could really cook. I loved getting invited for dinner - no boring meatloaf or pancake suppers. I guess I'd call myself a flexitarian. I usually average 2 or 3 meat meals a month, but some of your recipes are so easy to make vegetarian. Keep them coming. Every one of them is a little taste of home for this Jersey girl.

[@Round2Dad]

This is my wife’s favorite Italian dish. She’s gonna love your recipe.

[@paulepsimos8396]

Looks great, you can add a bit of thickened cream for a rich creamy Marsala sauce as well 👌🏼👌🏼

[@wallabumba]

This looks fantastic. Tip: when using the broth base, stir before adding to dish so don't have to diliute with more water.

[@caelointheclouds]

Wow! I’m definitely making this delicious dish!! It looks incredible!! Thank you for the Misen recommendation! Your cuisine is amazing!!

[@SipandFeast]

Thanks so much!

[@joedamiano87]

I enjoy your your style of cooking and your relaxed presantation to cooking. I am more used to the marsala with the cutlets and mashed potato's. But I will defiantly try this with the pasta, all in one pan. And by the the way being 77 years old and from the Bronx and I have enjoyed it all, but I have have to agree with your son James about the prosciutto too much salt. I will back off on it when make this dish.Thanks

[@valgarvin6026]

Love when his son grades the dish. So fun

[@joea8225]

Love the video and love my Misen knives. It took a few days to get used to the lighter weight but now I have 4 knives, 2 pans (stainless and a nonstick) and a pair of shears. So glad you picked them up as a sponsor.

[@breeziedreamz]

I'm excited for you that your channel is growing so well and you are getting sponsors. You deserve all the good coming your way. Thanks for the great recipes. I'm always excited to see you come up in notifications.

[@SipandFeast]

Thank you so much, I really appreciate your kind words.

[@nansanfilippo7035]

Lovely presentation with the pasta. Love the prosciutto edition. Really enjoying your channel keep cooking

[@williamwilson6499]

Bought the knife and look forward to using it with this and other recipes. I made your mushroom brandy cream sauce with spaghetti and it was superb.

[@SipandFeast]

Glad you liked the recipe! Enjoy the knife!

[@mattl1025]

Absolutely delicious. I add a little extra nutrition by adding a little spinach in as well. It's really an outstanding meal. One of my favourites!

[@stephenscott6132]

Thanks again, cooked this tonight and another great dish. This channel is fast becoming my go to for delicious family meals.

[@mariadibiase2973]

I absolutely love watching your videos, Jim! 🙂 You are just so amazing with your yummy dishes, delightful presentation, mindful attention to detail, and showing how quick & fun cooking can be! Thank you SO much! I love James too! 🙂

[@SipandFeast]

I'm so happy you're enjoying the videos. Thank you for your kind words, and for watching!

[@robertglinert1951]

This may not be the way you do it, but I add some fresh torn basil leaves into it in the end. since i grow a lot of basil in my herb gardens I cannot resist

[@Evilbear101]

Love watching these videos. So calming and the food always looks so good 🤤

[@slick_link7516]

It looks delicious honestly. I think I would leave out the prosciutto. I’m not a huge fan of it myself, so I’m with the taste tester here!

[@radzo1675]

I agree with Jr. Prosciutto in pasta dishes can kill it for me. HOWEVER on a sandwich with some basil and olive oil, maybe some fresh mozz, with crusty bread it is amazing.

[@Randy55022]

You have like this magical ability to make the best looking pasta dishes ever

[@SipandFeast]

lol, thank you!

[@nopenonono8304]

Thank you so much for the depth of you explanations of ingredients and the process..your recipes are great and easy to follow. I don't normally make Italian food, but everything from your recipes has turned out amazing so far - thank you for all you do

[@MHarenArt]

I've done the Marsala as a pasta dish, its a really great way to enjoy the flavors of that dish. As usual, James is spot on! I saw a comment from someone below saying they didn't know what to make for dinner, so they would do this. It would be a super challenge for anyone to choose one of your dishes each night for dinner until they run out of videos!

[@SipandFeast]

Thanks so much! Love the idea of the super challenge!

[@shuvrodeepbhattacharya3024]

Man i love your videos, been watching a lot of them recently, and did you meat sauce recipes, turned out really good. Also i love how genuine you are. Keep up the videos

[@SipandFeast]

Thank you so much!

[@denisebalanon6399]

Hi Jim, found your channel the other day and love it! Having an Italian Grandmother who maked some of your recipes is amazing. Cannot wait to test some if not all of your recipes. Thank you!

[@greglane3473]

That’s my ultimate favorite pasta. I never thought to add the prosciutto but I think I will next time. I also hit it with a bit of heavy cream. It adds a touch of luxuriousness to the dish. Oh and don’t forget the freshly grated Parmesan cheese. Great job!

[@SipandFeast]

Thanks, yes heavy cream would be great as well!

[@jbjacobs9514]

With the exception of a couple of times where it was served with rice or with veggies, I have always had marsala with noodles! Then I am a noodle nutcase, so...I love it! I love that you made the chicken into medallions. I am so used to it being a big piece of chicken - this is a cool alternative. I have never added proscuitto - I tend to feel like the dish is salty enough for me but it is a creative and fun touch!

[@lcaryfrog]

Great presentation...can’t wait to make it!!!

[@SipandFeast]

Thanks very much! Hope you like it.

[@bbkklyon]

Your son is so sweet. As a kid, I hated the red calamari sauce my parents would insist on having each Christmas Eve, with a side of fried smelt my father caught on Seneca Lake. I would make buttered pasta and skip the smelts! But, now that I'm an adult I love both dishes! Tastes do change so maybe he will come around to the prosciutto!

[@SipandFeast]

Thank you so much! I'm sure one day he'll love it!

[@DieselTjuv]

I made this according to your recipe. Unfortunately I could only get hold of sweet marsala but it still came out great. I will be making this again, hopefully with dry marsala. Thanks a lot!

[@pauladamson4296]

I made this for my wife and me last night and followed the print recipe. I really enjoyed the taste profile, but my wife wanted more sauce. I might have reduced too much or just needed to add more pasta water. Overall delicious and something I will make again!

[@johnspisak9729]

Another awesome recipe. You have a wonderful family.

[@anitachiquita70]

I've been wanting to make Chicken Marsela for a while. Already have the wine. This looks yummy.

[@moogooguypan2514]

Great idea chopping up the chicken and using papperdelle! It’s essential not to over cook the chicken it’s literally done in two minutes. I also prefer the dry marsala. However we found that we did not like the prosciutto in this dish. It was interruptive and kind of ruined the delicate wonderful Ness of the marsala sauce. Also, I agree with you and always make deviled the sauce because no matter how much you make, they still want more pasta with sauce because it is so damn delicious! You can use up to 2 pounds of mushrooms if you want, I like half Cremini have baby Bella

[@idchance2699]

This looks so delicious! I love chicken marsala, but I haven't had it as a pasta (usually with pasta or mashed potatoes on the side). 8.5 Jameses is pretty solid, if your son doesn't like prosciutto.

[@SipandFeast]

Thanks so much!

[@voodoochild1954]

Lol! So I just made this tonight and when I went to write a comment I saw where you mentioned increasing the wine and stock. Lol, my thoughts exactly! Wish I read that first. But it was still good cause I saved the pasta water and added that at the end. It’s a great recipe Jim!

[@jonathanwilliams1974]

Making this Friday for guests. Like a couple other suggestions, I'll add more wine/stock for more sauce. What are your thoughts on adding a splash of heavy cream to the sauce?

[@MetzMy]

Thanks!

[@SipandFeast]

Thank you so much!