This One Ingredient Makes Chicken Marsala Way Better

[@TheWalterHWhite]

You're quickly becoming my favorite chef! Salute!

[@SipandFeast]

Thanks so much! Really appreciate it.

[@kathleendestefano5577]

Mine also, Manja!!

[@larryp.450]

You're such a pleasure to watch because of the information you include and your humility. Thank you for making me a better cook. I wish you much success.

[@SipandFeast]

I really appreciate it.

[@kristinecongram8234]

Ok seriously, these recipes just keep getting better!! Made this tonight, family DEVOURED it. Amazing with such simple ingredients, truly. Thanks so much, really love your style of cooking.

[@SipandFeast]

So glad it was a hit!

[@drewfleming5584]

There's something so satisfying about deglazing a pan; esp when it has lots of delicious brown bits.

[@samsiryani9023]

You have been my go to chef for the past few weeks of me cooking Sunday dinners at my house for the family and thank you for being a great chef and teacher in the process.. thank you sir, Salute !

[@SipandFeast]

Thanks so much!

[@Lou_Snuts]

The smoked procutto (Speck) is a great idea. I never thought of that. Also, try substituting reconstituted "dried porcini" mushrooms. I use them instead of the button mushrooms. They add an additional depth of flavor. Also, reconstitute them in the chicken stock. That way, the added mushroom flavor comes through even more.

[@53205330]

Great idea on the porcini Robert! I can't wait to try it. I would probably use some of baby bellas as well. Thanks!!

[@jfager100]

50(?!) years ago, my parents' friend, a wild mushroom expert, educated us on how to find great mushrooms including chantherelles, shaggy manes, and a 17 pound puffball that fed the neighborhood for 3 weeks. He liked to put mushrooms in a big bowl of cold water and generously shake salt over the top of the bowl. As the salt sank past the floating mushrooms, it pulled the dirt to the bottom. It left clean mushrooms that could by rinsed and dried or whatever else you wanted to do. No fuss, no brushing, no scrubbing. Try it sometime, see what you think.😊 I love your recipes. ❤

[@janetc5605]

I made this tonight. I added tarragon and sage which was recommended in another recipe. That an extra fresh flavor. It turned out wonderful even though I forgot the parsley 😳

[@DivaliciousMD]

Another winner tonight! My husband and I absolutely loved this dish. I told him if we're not going out to the Italian restaurant, I'm bringing the Italian restaurant home to my kitchen. I did just that thanks to your great recipe and instruction. That's 3 for 3! Win-win... Win!

[@hi_wifi_guy]

Prosciutto is a great idea, can't wait to make this. Thanks for posting, this is a great channel !

[@piapadmore430]

I made this tonight Jim! My husband helped with the chicken; but, I did the rest, and it was huge, huge, huge hit with my guys❤ I served with garlic rubbed crostini, and a big salad!

[@SipandFeast]

So happy you all enjoyed!

[@patphares6258]

Oh my! Recipe of the gods! Excellent …tried and true. Thank you so much. Recipe added to many of my fave recipes from you.

[@muffinthesoulstealer]

Love your videos! Thank you for everything you do!

[@SipandFeast]

You are so welcome!

[@maxsportsman2416]

I really like what you said about the more you cook the more you'll learn when to make adjustments when needed. Obviously I just paraphrased you but I get you point and I agree 100 %!

[@olivojoe898]

Love your videos brother, made the chicken piccata for my family, all women🙂, and they loved it!!! Gonna make this Marsala tonight. Thanks a bunch!!! Keep making your videos!!!

[@SipandFeast]

Thanks man! Glad they all enjoyed it. Appreciate you watching and making my recipes!

[@pamcrouse5757]

I totally LOVE your approach to teaching to relax as you cook. It will all be fine! Could you consider just commenting what you would serve with some of your dishes, such as this? Rice? Pasta? Potatoes? Something else? Thank you.

[@patriciam2012]

You have become one of my favorite Chef's on KZbin! I love your recipes and your unassuming way. So real and it's like living in my old Italian neighborhood, calling upon a neighbor for cooking advice! I have one question, why do chefs not wash mushrooms instead of just brushing them off? Just a curiousity! Thanks....

[@SipandFeast]

If you wash mushrooms it is harder to get a good sear on them. Mushrooms sold in those blue containers are always very dirty versus the loose ones you pick yourself. Thanks for liking the videos!

[@jfager100]

​@@SipandFeastOkay. That makes sense. I always dry mushrooms after I wash them, but I see the logic in not washing them if they're Very Clean.😊

[@Blitzkrieg1976]

This and chicken piccata are my favorites! Love this channel😁❤👍

[@SipandFeast]

Thanks very much! Happy you are enjoying the recipes!

[@donsuccone]

Love this early video, I'm glad we get to see the Presenter nowadays! My all-time favourite cooking channel! Keep up the fantastic work! Thanks

[@SipandFeast]

Thanks! I just checked it out. I think I need to redo this video, maybe with pasta, some point in the future.

[@scottsmall0692]

Jim I used the method you used for piccata,I put my chunks of butter in remaining seasoned flour to thicken🤷🏻‍♂️

[@joeprebish7140]

Put the cream in before the butter. Put the butter in last off the heat. That way it will blend in and not separate.

[@TopoGigio555]

I didn’t notice the butter separating at all in his video.

[@eleanorbertuch135]

So much fun to see it all come together. Yum👏

[@gemcat7750]

Just made this delicious recipe. Right now, you are 5 for 5 with the recipes I have tried. Thrilled that I made extra. We get to eat this tomorrow night. Thanks for sharing your excellent recipes.

[@SipandFeast]

Thanks for making the recipes and watching! So happy you're liking them so far.

[@gemcat7750]

I’m not liking them, I’m loving them!!

[@Kralechka]

Made this and it turned out delicious! Didn’t know if I’d find Marsala in Germany but I did!

[@shr00m7]

If you're first batch isnt getting a good sear, you might need to let your pan preheat a little longer before you add the oil/butter. Great video, looks delidious!

[@jasontcolson]

Watching from North Florida…loving your channel!

[@SipandFeast]

Thanks and welcome to the channel!

[@kimberlylee1329]

I always thought you have to use dry Marsala wine! I just bought some and told the helper it couldn’t be sweet. Haha!

[@sakaridis]

Another amazing recipe and another entertaining video! Well done, sir!

[@SipandFeast]

Thanks very much!

[@gemcat7750]

I am trying this recipe on Monday night. Looking forward to trying this recipe-posted 6/25/22.

[@leaderdesslock7768]

I plan on making this today. Love the videos.

[@SipandFeast]

Thanks and I hope you enjoyed it!

[@Abcdlmnop-w4n]

"Got no time for that" Real life! That's why I love your cooking....in a hurry to eat!

[@jacruick]

Ohhhhh…. I’m so making this ! !

[@taraboerum4299]

I love anything with mushrooms but this is one of my favorites!

[@SipandFeast]

Thank you! Mushrooms make everything better.

[@rikkiru2225]

Simple but delicious. Definitely 10 Jame’s. I’d like to know where you found your cutting board? Most in stores are too small. Thank you.

[@janefarero455]

Looks delicious!

[@she-was-here]

Wow I need this right now

[@georgejasper8794]

I prefer veal, but either way one of my absolute favorites! So tasty.

[@nowakezoneforever6021]

Soooo close to 100k Subs!!!! Another one of the many great things with your recipes is on the rare occasion I have to buy an ingredient I don’t already have, I know it’s not going to be a one-time use. You’ll use it again in another great dish. “This is real cooking!” Darn straight it is. Too thin, thicken it. Oops now too thick, lol, add some water. Great stuff Jim

[@SipandFeast]

Thanks very much! Appreciate the support!

[@Rick_Hoppe]

Glad to see you using sweet Marsala. Every other recipe I’ve seen says you MUST use DRY Marsala. Excuse me? I’ve had it both ways and I much prefer sweet.

[@QuiltinRI]

Me too!

[@rtward9]

another awesome video jim!

[@SipandFeast]

Thanks very much!

[@cliffgaither]

Man ! You are too talented to work when you are tired ! Forget the Show and Rest !

[@BellaviaSigns]

Merry CHRIStmas !

[@SipandFeast]

Thanks for watching all my videos. Merry Christmas!

[@TheAdamlans]

Thanks for the video, curious what kind of table top burner you are using?

[@michaelbavone385]

I make a little extra sauce for a side Pasta preferably spaghetti using the marsala sauce

[@SPOR1965]

that looks beautiful~

[@SipandFeast]

Thanks very much!

[@pizzareviewsonthego]

You're from Long Island and you're a Yankee fan?! Better off! I'm a Mets fan. Love your channel, we watch it all the time, love your recipes.

[@edpak1]

Could you cook the sauce down to thicken if you don’t want to add corn starch?

[@SipandFeast]

Absolutely. You might want to start with a bit more liquid ingredients in that case, especially if you like a lot of sauce.

[@edwardlybrand3902]

This will be fine, this will be good.

[@rveubank]

Nice simplified recipe

[@SipandFeast]

Thanks!

[@drifter1dc]

I usually use a beurre manie to thicken my sauces instead of cornstarch as I think it gives better depth of flavor. Just MHO.

[@russburton8517]

That looks awesome. I've never had chicken marsala, that will change soon.

[@SipandFeast]

Hope you enjoy

[@gemcat7750]

I’m looking forward to making this tonight for dinner. I’ll report back.

[@jfan4reva]

Not kidding about keeping your head back when adding the Marsala. First time I did, it, I found myself looking around for the lid in case it burst into flames. Yikes!

[@fionad6338]

I’ll try the prosciutto. But I just can’t seem to get my chk Marsala right I have tried so many recipes

[@beaukneaus]

Adding the prosciutto approaches saltimbocca (minus all the mushrooms). Go with regular pork bacon (and a different wine) and you're in Coq au vin territory. It's a versatile recipe to be sure!

[@steveos3185]

It was good.. a little rich. Next time I would thin out the sause and make with eggs noodles. It's pretty much an Italian Stroganoff

[@carmenevans321]

Instead of heavy cream and corn starch, I use mascarpone cheese. So so good.

[@andybroer651]

Add capers! :-) Nice dish Jim!

[@sirich7751]

Sweet or dry Marsala? I hear sweet for dessert cooking dry for marsala sauce or does it not make to big a difference?

[@mikebattista7491]

Nice dish our food is a lot more than tomato sauce on everything, but my side for this is always a pasta usually spaghetti. did you make cagio y pepe never heard or seen that dish growing up, not its so popular

[@SipandFeast]

Hey I did make a video for it right here: kzbin.info/www/bejne/mKXTg2CIpb5gabM

[@aimeeenavarro]

also for the chicken stock

[@SipandFeast]

For chicken stock you can buy it at most supermarkets. It comes in boxed versions and cans. You can also buy chicken base and mix up a batch. I do that often.

[@ginginthing]

I like all your stuff, dude. Great recipes and very well explained. Thx. On the sauce thickening agent, have you tried arrowroot? It works very well and doesn't impart any of it's own taste.

[@SipandFeast]

Arrowroot is great. The only reason I don't use it too much, is due to price and the small jars it comes in. I typically use either flour or cornstarch. Thanks for liking the videos!

[@lcaryfrog]

Whoa! 🤤 Yummy!

[@eleanorbertuch135]

Great!!

[@comesahorseman]

A little pancetta wouldn't be out of place, either. 👍👍

[@aimeeenavarro]

where can i find my marsala wine, ive been trying to cook this recipe for so long but still can’t find it.

[@SipandFeast]

Hello. Do you live in the US? If so you should be able to find Marsala wine at most liquor stores.

[@SuzanneWho]

@@SipandFeast I think it’s usually near the sherry, don’t think it will be near “regular” wine.? At least that’s what I’ve found in our local stores. 😁

[@QuiltinRI]

Most of the Italian restaurants in my area put prosciutto in their chicken marsala. I'm not a fan; too salty for my taste.. I do like the suggestion of heavy cream, though, and will probably be making this tomorrow. It's an easy, after work meal.

[@pegbracey4718]

One of my fav dishes, quick and delicious! I’ve never used smoked prosciutto so am excited try that, thank you!

[@SipandFeast]

Thanks! It's of course great without the prosciutto, but give it a shot with it and see if you like it better.

[@mnkycmnkydu]

What do you like to serve with this? Pasta? Rice? Thanks.

[@SipandFeast]

I normally serve a green veggie on the side and some bread to mop up the sauce.

[@mnkycmnkydu]

@@SipandFeast Thank you.. delicious looking marsala.. wouldn't want to waste a drop. "Fare la scarpetta"

[@alexkern9134]

So is the little camp burner for filming purposes only or do you find yourself using it when you aren't filming?

[@SipandFeast]

I actually use it for most things. I have an electric stove that doesn't work well and would be hard to get good lighting on. At some point when we redo the kitchen we'll probably upgrade to an induction.

[@beachcracker]

In the final seconds I was wondering where the hell the Parsley was. 😂

[@doreenlorenzo2501]

Could you use pancetta?

[@SipandFeast]

You could but I would render the pieces and save on the side until the end to mix in.

[@SuperDanimal77]

why dont you use the parsley stems? there is plenty of flavour in them 🤔

[@SipandFeast]

They have a very bad texture so I will only finish with the delicate leaves. Thin stems can be used I suppose or just save the stems for stock or a non-finishing use.

[@MHarenArt]

Whoa! Smoked prosciutto - $32.00 for 1/2 lb.

[@SipandFeast]

It's cheaper to buy at the deli counter (here in NY anywhere for $18-30 per pound) and ask them to slice it. The stuff sold pre-packaged is always a lot more money in my experience.

[@cfalletta7220]

Cream is better than cornstarch 100%

[@grantandjanice]

Delicious looking cook...though should be using dry marsala...not sweet.

[@SipandFeast]

Good catch! The print recipe says dry but I used sweet for this video.

[@scottbjorkander4141]

a little finely chopped shallots and garlic would make it better

[@jennekern2473]

I like to slice my mushrooms with an egg slicer.

[@wendylynne5010]

My favorite dish but with veal. Delicious 😋

[@pdxfunkjunkie]

Dude. I'm lovin' all your recipes, AND your approach to cooking (Don't Sweat the Small Stuff.) BUT! SWEET Marsala??? Not my jam, not for this dish anyway.

[@douglaspierce8480]

I season both the flour and the chicken. I also, cut the stems off the mushrooms, and I use baby Bella or porcini mushrooms. I like the idea of prosciutto; it seems like it would add extra flavor to the dish. To thicken the sauce, I add flour to some chicken stock and add that to the sauce as needed. I also think that the dish is better without cream, just use butter at the end. You didn't use the traditional shallots and garlic, so I think your recipe is kinda flat.

[@cdsmetalhead99]

Never heard of garlic and shallots being used traditionally in this recipe. Agree that the cream is unnecessary though.

[@storytime118]

Call me crazy but I soak my chicken in marsala 1hr before I flour them up

[@zman5581]

Very surprised to see sweet marsala used instead of dry and no shallots and garlic???

[@SipandFeast]

Feel free to add garlic or shallot if you like. I do recommend using dry, but I only had sweet when I filmed it. The written recipes specifies dry marsala.

[@BryanFriend-g9g]

Nitpicking here, but prosciutto is pronounced "proshuto" not "prozuto".

[@TopoGigio555]

It’s simply a regional dialect. It’s like saying “ree-gott” for ricotta, or dropping the a at the end of mozzarella. A lot of Italian Americans I know say “prozhut or prozhuto”.

[@rty1955]

Oh hell no. Never sweet marsala, yuck

[@121jmack]

Love your vids but dude you look and sound totally stoned on this one!