We can't thank you enough for this recipe. Not only was it incredibly easy, but ABSOLUTELY delicious. I tripled this recipe by cooking this recipe 3 separate times (transporting chicken, mushrooms & sauce each time to a bowl I had set aside with a top to keep warm). Once I had all 3 cooked, I removed the chicken to a serving bowl and did place all the liquid (and mushrooms) back into the pan to thick up just slightly with a small amount of flour. I then poured it back over top of the chicken.
good lord Jason. This looks so delish. My mouth is so watery now from just watching. You're such a great chef and your videos are so easy to understand! thanks
I just had chicken marsala the other night at my sister's restaurant, and now I'm obsessed with putting together the perfect marsala sauce. Thanks for posting this, it's super helpful in terms of technique--and now I TOTALLY need to get one of those mallets!
I make this recipe for my sister all the time. I bought Madiera on accident, and I can hardly tell the difference. I like your videos, esp. the tomato soup en croute!
I accidently found your video but loved the receipt so I tried first time & my family loved it. I am making it again tonight. Thanks for sharing the great receipt!
Your awesome A great teacher of cooking everything that i have cooked from your recipes come out great going to cook this Chicken Marsala tonight , my wife and I love your orange chicken also. thanks
Hello. You can prep the chicken the day before. Pound it out, cover it with the flour mix. Keep the chicken in an air tight container under refrigeration over night. Slice your mushrooms the night before too! Hope this helps. Jason
Truly, everyone in America should learn this recipe and should serve it regularly until their roommates, partner, or family get sick of it. So delicious, and yet so simple.
Hey ! Daddy pancake ! is Peter From Miami ! Thanks for sharing your recipes ! Today, I did the first time chiken Marzala spectacular ! With your recipe is easy to put a restaurant! Thanks again God Bless You !
I would prep the mushrooms, pound the chicken, and season the flour the day before. Then you can do the actual cooking the day of your party. Hope this helps. Jason
I'm baaack! :) So, I made chicken marsala tonight, only I inadvertently used a different recipe--which called for much smaller amounts of seasoning. I made it in two batches, and let's just say my first batch was a bit on the bland side. BUT after I upped the seasonings (according to your recipe), and used sherry--the second batch was awesome. Oh, and I totally bought a mallet/tenderizer!. :) I'm definitely a fan, now. :) Thanks!
hey hey, big congrats to cheftips for this video- i am a complete beginniner in the kitchen (and i mean microwave skills only) but followed these easy easy instructions and had a great dinner and felt proud- we didn't puke afterwards and i didn't set the kitchen on fire- best of all, it was cheap (i don't know if i'm going to admit to anybody that i got the recipe from youtube though)
@ChefTips i made your guacomole and it was a hit when my wife brought some to work for the girls. tonight i plan on making the chicken marsala to gain some brownie points with the wife. by the way ur recipes are the easiest and clearest to follow, lol finally a cooking show that is in plain english lol and easy to understand
Gave this a try, no mushrooms, added cream and chives to the sauce, finished the chicken by braizing it, instead of poaching it in the sauce. served it with sauted new potatos. Thanks for the inspiration.
Great recipe! It really works and the explanations are clear, I've cooked this three times already. I've used a good red Romanian wine mixed with some cheap Romanian brandy, since Marsala is very expensive in Romania (about 15 to 30 dollars a bottle) and I couldn't find any other "fortified" wine. The difference was just in taste, not in quality. I like more wine and less butter. Thank you, Jason Hill, I think I'll try more of your recipes!
Sometimes store bought cooking wine will have salt added. I would ask your grocer for a mid range bottle of wine. You may end up spending about five to eight dollars for per bottle. Hope this helps. Jason
Hi Master Chef! Uhm, Just wanted to say thank you for taking ur time to teach people how to cook alot of the worlds greatest recipes! Trust me you are really good , Just the way I am also, But I look up to you!
Thank you so much for this video! I am planning on making Chick'n (meatless chicken) Marsala tonight and I needed an aid to help me on how to combine everything.
Great recipe, Jason! I've used it so many times lately that my cheap walmart pan is starting to warp. Do you have a recomendation for a good pan? Or could you at least tell me what you use? Thanks!! Stewart
I was told by a chef years ago to add some olive oil to some butter to help increase the smoking point. I believe that the addition of the oil helps prolong the burning of the butter solids. This sounds like something Alton Brown should investigate....ha ha.
Great recipe. Learning to cook so I can share the load with my fiance and this really helped. Cooked this several times already and it's working out great. Thanks
Ever since I saw this like a year ago, we've made this quite a bit, it's really good and easy to prepare. People need to stop worrying about the butter, use more olive oil or just reduce the butter if you're terrified of fat. It's not like you have to eat it all the time or in large quantities. Fat in moderation is not bad for you .
@blueorchid84 Thank you. The marsala is actually the most important part of the dish, so there are no substitutes. It is the marsala that gives the dish its flavor. Thank you for your feedback! Cheers, Jason
I love Chicken Marsala. due to the virus quarantine my favorite Italian Restaurant is closed and I have been dying for my favorite Marsala. I have tried so many different recipes. Most of them have been okay; but something still isnt quite right...this will give me another recipe to try. Thank you Sir!
This seems delicious, thanks for sharing your tallent and great recipes. Can Marsala wine be found at a regular supermarket or are they only sold in specialty stores?
i've actually used this recipe in the past and its really good. i do have one problem though, the flour mixture doesn't want to stick to the chicken after cooking. is there some trick to getting that crust on the chicken? does it matter what kind of pan i'm using?
I tried this recipe just now and it was pretty good, i had a hard time getting the right amounts of seasoning so it wasn't as seasoned as I liked it. also, in your video the sauce left over is way more thick than what I ended up with... should I use less of everything if I'm only cooking with 2 pieces rather than 4?
I use a *fine* marsala which works good for this recipe. It is the most commonly found. If you want to add more depth you can try a *superiore* marsala, which means it has been aged longer and will give this dish a bit more richness. Hope this helps. =] Jason
I am glad it turned out for you and that everyone loved it. Thanks for sharing that.
Jason
Thanks! So happy to hear you enjoyed it! Jason
So happy to hear it! Thanks so much for offering your feedback. We love to hear how everything works out! Jason
Thank you so much Mark. We appreciate your kind words very much. Cheers, Jason and Veronica
We can't thank you enough for this recipe. Not only was it incredibly easy, but ABSOLUTELY delicious. I tripled this recipe by cooking this recipe 3 separate times (transporting chicken, mushrooms & sauce each time to a bowl I had set aside with a top to keep warm). Once I had all 3 cooked, I removed the chicken to a serving bowl and did place all the liquid (and mushrooms) back into the pan to thick up just slightly with a small amount of flour. I then poured it back over top of the chicken.
Great news! Glad you are enjoying this recipe!
Jason
Thanks bubbebatten! You can certainly use veal in this recipe as well. So glad you like it! Jason
You're welcome! So glad you enjoyed it. Sounds great over pasta!!!
That is great that you were able to change the recipe and make it work for you. Very smart solution for subbing the marsala. Thanks for commenting!
You're welcome! I'm glad you enjoy them! Jason
I really am glad it turned out for you. Thanks for taking the time and commenting on it.
Jason
I love when you explain like a baby steps. it's easy and you are a great teacher.
good lord Jason. This looks so delish. My mouth is so watery now from just watching. You're such a great chef and your videos are so easy to understand! thanks
I just had chicken marsala the other night at my sister's restaurant, and now I'm obsessed with putting together the perfect marsala sauce. Thanks for posting this, it's super helpful in terms of technique--and now I TOTALLY need to get one of those mallets!
I really like hearing responses like this. I am glad to hear people are out there COOKING! Thanks for sharing your story szar789!
Cheers!
Jason
Thank you so much! Hopefully we can turn you into a cooker one day. It's really quite easy. Thanks again and take care! Jason
Yes. I highly recommend getting the mallet. I use it all the time!
I make this recipe for my sister all the time. I bought Madiera on accident, and I can hardly tell the difference. I like your videos, esp. the tomato soup en croute!
@esb818 Thanks! Sounds like a nice meal. I'm glad you enjoy the recipe! Cheers, Jason
I made this last night for my wife, son, parents, brother and this wife. It was quite easy and everyone loved it. Thanks.
Sounds good. Glad you enjoyed *part* of the recipe!
OMG.....This Chicken Marsala....OMG...just cooked this night before last and it was out of this world good!.....More Please!
I am glad to have discovered your video's. Cooking and baking are a passion for me, and I enjoy trying different recipes. Thank you for posting.
Thanks! Hope you enjoy it! It really is simple. Cheers, Jason
@cakedecoratingmomma
Glad you enjoy the recipe! Thanks so much for taking the time and leaving the comment!
Cheers,
Jason
I accidently found your video but loved the receipt so I tried first time & my family loved it. I am making it again tonight. Thanks for sharing the great receipt!
Hi Chef Jason,
I tried this recipe this afternoon and it's exquisitely delicious! Thank you very much! We hope to hear more from you. take care!
You're welcome! Thanks so much for the kind comment! Cheers, Jason
Great presentation. Can't wait to make this tonight. Looks wonderful. My thanks to you.
Jason
Your awesome A great teacher of cooking everything that i have cooked from your recipes come out great going to cook this Chicken Marsala tonight , my wife and I love your orange chicken also. thanks
Ahhhh ..... A man that cooks.... Everything looks yummy ! Keep 'em coming.....
Cool! Hope you enjoy it.
Cheers!
Jason
That sounds good! I have never, ever heard of chicken marsala pizza? When, and where did you purchase this?
I followed your recipe yesterday and it was amazing!!! Thanks so much and please post more easy but good recipes like this.
Great! Glad you enjoyed the recipe. Thanks for the comment.
Great recipe; my nephew loves Chicken Marsala and I will prepare this for him next time he comes over; hopefully soon!
Son
I love this dish but I never knew it was this easy to make. Even I dare to try it. Thanks for sharing this. It made me so hungry.
Hello. You can prep the chicken the day before. Pound it out, cover it with the flour mix. Keep the chicken in an air tight container under refrigeration over night. Slice your mushrooms the night before too!
Hope this helps.
Jason
This recipe is awesome, have made it countless times and my family loves. Thanks Chef
Truly,
everyone in America should learn this recipe and should serve it regularly until their roommates, partner, or family get sick of it. So delicious, and yet so simple.
great recipe, I watch this every time before making the dish.. great pointers . Thank you for making this video , super helpful
Great recipe. I make this along with penne pasta and homeade tomato sauce, with grilled asparagus on the side. My family loves it, thanks chef Jason
Fantastic recipe! I know very little about cooking. I have made this twice and passed it on to others who complimented me.
That's it! Hope you enjoy it. Cheers, Jason
Hey ! Daddy pancake ! is Peter From Miami ! Thanks for sharing your recipes ! Today, I did the first time chiken Marzala spectacular !
With your recipe is easy to put a restaurant! Thanks again
God Bless You !
We love this recipe and how simple it is to make!
Thank you, and enjoy! Jason
I would prep the mushrooms, pound the chicken, and season the flour the day before. Then you can do the actual cooking the day of your party.
Hope this helps.
Jason
Thanks for your tip about the butter and oil. Thats such a good idea.
You're welcome! Enjoy it! Jason
I'm baaack! :) So, I made chicken marsala tonight, only I inadvertently used a different recipe--which called for much smaller amounts of seasoning. I made it in two batches, and let's just say my first batch was a bit on the bland side. BUT after I upped the seasonings (according to your recipe), and used sherry--the second batch was awesome. Oh, and I totally bought a mallet/tenderizer!. :) I'm definitely a fan, now. :) Thanks!
I love all your recipes...tried almost all of them.
Waiting for more!
hey hey, big congrats to cheftips for this video- i am a complete beginniner in the kitchen (and i mean microwave skills only) but followed these easy easy instructions and had a great dinner and felt proud- we didn't puke afterwards and i didn't set the kitchen on fire- best of all, it was cheap (i don't know if i'm going to admit to anybody that i got the recipe from youtube though)
No problem. Enjoy! Jason
Thank you! I hope you enjoy this recipe! Take care, Jason
@Qlicky
Thanks for the kind words. Good luck with your cooking!
Use a dry sherry; any regular marsala will do. Thanks! Jason
You are so welcome! Thanks for the nice comment! Jason
@ChefTips i made your guacomole and it was a hit when my wife brought some to work for the girls. tonight i plan on making the chicken marsala to gain some brownie points with the wife. by the way ur recipes are the easiest and clearest to follow, lol finally a cooking show that is in plain english lol and easy to understand
Gave this a try, no mushrooms, added cream and chives to the sauce, finished the chicken by braizing it, instead of poaching it in the sauce. served it with sauted new potatos. Thanks for the inspiration.
Bravo: A great recipe that one can comprehend in less than 3 minutes
Looks great...have always wanted to make chicken marsala at home. I am finally going to do it. Thanks!
Great recipe! It really works and the explanations are clear, I've cooked this three times already. I've used a good red Romanian wine mixed with some cheap Romanian brandy, since Marsala is very expensive in Romania (about 15 to 30 dollars a bottle) and I couldn't find any other "fortified" wine. The difference was just in taste, not in quality. I like more wine and less butter. Thank you, Jason Hill, I think I'll try more of your recipes!
Is there a chance that you are adding the chicken to the pan before the oil/butter is hot?
Sometimes store bought cooking wine will have salt added. I would ask your grocer for a mid range bottle of wine. You may end up spending about five to eight dollars for per bottle. Hope this helps.
Jason
Thanks! I'll add rytha to our recipe request list. Take care! Jason
Hi Master Chef! Uhm, Just wanted to say thank you for taking ur time to teach people how to cook alot of the worlds greatest recipes! Trust me you are really good , Just the way I am also, But I look up to you!
@Denimandleather23
Hello. Thanks for the kind words. I do not have a book or DVD out yet. Some day in the near future.
Cheers!
That looked extremely easy. Thank you so much for sharing.
all your dishes look delicious! I bet your family is happy, haha. Nothing like having a great cook in the family!
Thank you so much for this video! I am planning on making Chick'n (meatless chicken) Marsala tonight and I needed an aid to help me on how to combine everything.
Great recipe, Jason! I've used it so many times lately that my cheap walmart pan is starting to warp. Do you have a recomendation for a good pan? Or could you at least tell me what you use? Thanks!!
Stewart
Thanks for your response! I hope you enjoy the recipe! Cheers, Jason
thank you so much, i found your recipes a few days ago and its really come in handy. thank you
Hello bluegoo005. Thanks for noticing that and commenting about it. I try and do my videos from the viewers perspective.
Cheers,
Jason
I tried it last week.. Loved it so much.. tried it again on theweekend.. yum yum yum... thanx.
I was told by a chef years ago to add some olive oil to some butter to help increase the smoking point. I believe that the addition of the oil helps prolong the burning of the butter solids. This sounds like something Alton Brown should investigate....ha ha.
Great recipe. Learning to cook so I can share the load with my fiance and this really helped. Cooked this several times already and it's working out great. Thanks
Glad you enjoyed it jinseon1786!
Thanks for dropping the comment.
Jason
Thanks! I appreciate it. Cheers, Jason
Thanks for stopping by and commenting. I hope you and your wife enjoyed this tonight.
Cheers!
i cant wait to make this one !!!!! keep up the good work !!!!! MAKE MORE VIDEO !!!!!
Ever since I saw this like a year ago, we've made this quite a bit, it's really good and easy to prepare. People need to stop worrying about the butter, use more olive oil or just reduce the butter if you're terrified of fat. It's not like you have to eat it all the time or in large quantities. Fat in moderation is not bad for you .
Sounds delicious!
@The4LA2Baker0 So great to hear you enjoyed it! Thanks so much for the kind response. More videos to come!
Thank you! I'm glad you liked the recipe. Thanks so much for your kind comment! Jason
@Kalel240
Glad you tried the recipe. Thanks for commenting.
@EmpireX1020
Hello. Was the chicken still pinkish?
@blueorchid84 Thank you. The marsala is actually the most important part of the dish, so there are no substitutes. It is the marsala that gives the dish its flavor. Thank you for your feedback! Cheers, Jason
I love Chicken Marsala. due to the virus quarantine my favorite Italian Restaurant is closed and I have been dying for my favorite Marsala. I have tried so many different recipes. Most of them have been okay; but something still isnt quite right...this will give me another recipe to try. Thank you Sir!
This seems delicious, thanks for sharing your tallent and great recipes. Can Marsala wine be found at a regular supermarket or are they only sold in specialty stores?
Oh, marsala chicken pizza sounds wonderful!
i've actually used this recipe in the past and its really good. i do have one problem though, the flour mixture doesn't want to stick to the chicken after cooking. is there some trick to getting that crust on the chicken? does it matter what kind of pan i'm using?
I tried this recipe just now and it was pretty good, i had a hard time getting the right amounts of seasoning so it wasn't as seasoned as I liked it. also, in your video the sauce left over is way more thick than what I ended up with... should I use less of everything if I'm only cooking with 2 pieces rather than 4?
Thanks so much! We hope to load a few more videos later this week. Take care! Jason
@bazingga215
Hope you enjoy the recipe. Thanks for commenting!
Great recipe, I enjoyed it. The only thing I changed was adding a little less butter and also adding a cup of chicken stock along with the wine.
I am sure you will do a great job!
@rootking
Glad you enjoyed the dish. Thanks for taking the time to comment!
I use a *fine* marsala which works good for this recipe. It is the most commonly found. If you want to add more depth you can try a *superiore* marsala, which means it has been aged longer and will give this dish a bit more richness. Hope this helps. =]
Jason