I stopped this video because I COULD NOT WAIT. I have all the ingredients. I also made fresh cornbread, which really does not go with it, but delicious anyway. You inspire me to use my ingredients and walk on the wild side. And I'm an 80-year-old razzle dazzle grandmother! Thank you so much. My hubby and best friend will be very happy because there is too much for two of us. I should have frozen half the chicken cutlets. But I did pound them and I DO have the do-hickey to pound. It was my mother's so somewhat of an antique. I remember her using it, bless her soul.
Dear Adria pounding your chicken cutlets with a mallet is terrific and I am sure it willaid you in your culinary pursuits but dear what is a do hickey? I'm not an American lady but sometimes wish we had a bit more time to enjoy and understand yor colloquial humour
When your new videos pop up on my feed, it always makes me happy. I love your cooking and I adore your beautiful home. Thank you for sharing it with us.
Great video and recipe! Chicken Marsala is one of my favorite dishes. I think it is because I love chicken, and mushrooms AND WINE!! What a delicious combination! Thank you so much for making it and showing us how to do so. Take care and be safe! Buon Appetito!! 😋❤🙏🤎🍗❤🍄💛🧅💜🍷
Never leave us ! I am always nervous even inviting good friends for supper! But your recipes are special- you explain in such a clear manner and yet an everyday dish you present in a beautiful way! You are the best- I always await eagerly your next video- thank you thank you thank you! Confidence coming at this end!!!!
Thank you so much for explaining the actual technique for pounding out a piece of chicken! I never knew the correct action and direction. YOU are SO darling ( as my cultured Grandma would say), BTW! Your wonderful, generous, simply lovely and charming personality makes EVERY video you create very special and enjoyable to watch .....and then..try!! ( or emulate, as per your cleaning techniques, etc.)
I love this dish! I think it was one of the first chicken recipes in my repertoire. I'm glad you ordered a proper kitchen mallet, I was about to send you one! (A friend gave me one, when he saw me pounding a cutlet with a regular hammer) 😆
Hi Kevin, Dave here from Schenectady. I Just prepared and served your Chicken Marsala Dinner - the family loved it, and put it on the "do again" list of favorite meals. I would consider this for a special "pot luck" dinner and make up a big batch in advance to serve at an event, I know that I would get some great feedback. Really super, thanks again.... Perhaps I'll see you some day at Tierra Farms....take care....
I prefer mashed potatoes too with chicken marsala. Pre-Covid OLIVE GARDEN served their CHICKEN MARSALA with mashed potatoes; then the 2 years covid was here, they stopped serving it; now, post-covid, OLIVE GARDEN serves their chicken marsala with noodles and white sauce.
Just made this for my bf for a special New Year's Eve dinner and he said it was the best ever!! I concur! Delish! Thank you Kevin for the wonderful recipe...it was superb!
Delicious! Everyone loved it tonight. Decided not t bread it next time. And we added a splash of balsamic vinegar! And used a rich beef stock (amazing) Will definitely be in our rotation Going forward!
Thank you for showing this recipe. It's an old friend, so to speak. As for the Marsala, this is quite expensive, so I tend to use a decent amontillado sherry I or even a sweet sherry instead; this shouldn't be too sweet (something like Harvey's Bristol Milk), if it's available in the US), Madeira is also a possibility. Another tip - you can also use a sturdy wooden rolling pin to bash your chicken. In order to keep as green or eco-friendly as poss. I use a strong paper bag for coating meat with seasoned flour as these are biodegradeable. I always use free range chicken. My mother had a small poultry business and I know how a flavourful bird should taste - we weren't sentimental, even though the hens were raised from day old chicks and were imprinted on my mother; the it was quite a common site to see her walking around with a happy, gently crooning chicken under her arm! FR is good for the birds and good for you. N.B. The use of antibiotics for hens is banned in the UK, and I think in most Europe. We also kept a couple of pampered pigs (highly intelligent), and used, as they say, every bit of them apart from the squeal and the tail. Just to amuse - I like this quote from Winston Churchill "Dogs look up to you, cats look down on you but pigs look you straight. In the eye.". Churchil, in fact, loved cats, and his home in Kent, UK, Chartwell, now belonging to the National Trust together with all its original furniture and decoration, always, as did Churchill, has a neutered ginger Tom on site. I do love your wonderful yeast cookery. I can no longer knead very well because of osteoarthritis in my shoulders and only have a little cheap and nasty stand mixer so it grieves me that I can't try your receipts (that's what recipes were once called I believe. There was once a great TV cookery show in the UK, called Two Fat Ladies who were extremely posh characters, who went about on a motorcycle and sidecar, one had been a barrister and the other quite well known jazz singer. Don't say the British aren't eccentric! They gave excellent big country house recipes, particularly using game, and always referred to them as receipts. There are cookbooks available. Please forgive my rambling but you come across the aether as so approachable that one feels that one is sitting happily in the kitchen with an old friend. Oh, one more thing, I have seen you bothered by the bowl slipping on the wood block bench. I have roll of plastic mesh which you can cut to size and put on the bench and anchor the bowl. It's washable and lasts for ever, unless you put something straight from the stove on it.
Hi Kevin. Happy New Year. I use a rolling pin to pound the meat that works well too. Oh and ps when I cook the cutlets just for myself I cut them in half again not as pretty in presentation but easier to serve and a nice portion size.
Oh, this receipe looks so good but absolutely NO ONIONS for me. I can't stand them and makes me feel sick- can't even stand to smell them. Garlic is fine though. By the way, where (what section) in the supermarket do you find the garlic in a tube? Perhaps not sold at all markets? I have never seen it before. I have seen little diced up garlic in a jar in the produce section but not seen it in a tube.
Please thank Mr. Fox for us. His kindness and patience while you finish filming your videos is always appreciated.
I stopped this video because I COULD NOT WAIT. I have all the ingredients. I also made fresh cornbread, which really does not go with it, but delicious anyway. You inspire me to use my ingredients and walk on the wild side. And I'm an 80-year-old razzle dazzle grandmother! Thank you so much. My hubby and best friend will be very happy because there is too much for two of us. I should have frozen half the chicken cutlets. But I did pound them and I DO have the do-hickey to pound. It was my mother's so somewhat of an antique. I remember her using it, bless her soul.
Dear Adria pounding your chicken cutlets with a mallet is terrific and I am sure it willaid you in your culinary pursuits but dear what is a do hickey? I'm not an American lady but sometimes wish we had a bit more time to enjoy and understand yor colloquial humour
@@Dina-md3ji A do hickey is a tool that you cannot recall the name of. 😀
Absolutely
When your new videos pop up on my feed, it always makes me happy. I love your cooking and I adore your beautiful home. Thank you for sharing it with us.
And comments like yours always make ME very happy. Thank you for watching the videos!
What a perfect comment. And what a nice name.
I love anything that has Marsala as an ingredient-especially chicken
Great video and recipe! Chicken Marsala is one of my favorite dishes. I think it is because I love chicken, and mushrooms AND WINE!! What a delicious combination! Thank you so much for making it and showing us how to do so. Take care and be safe! Buon Appetito!! 😋❤🙏🤎🍗❤🍄💛🧅💜🍷
Never leave us ! I am always nervous even inviting good friends for supper!
But your recipes are special- you explain in such a clear manner and yet an everyday dish you present in a beautiful way!
You are the best- I always await eagerly your next video- thank you thank you thank you! Confidence coming at this end!!!!
Thank you so much for explaining the actual technique for pounding out a piece of chicken! I never knew the correct action and direction. YOU are SO darling ( as my cultured Grandma would say), BTW! Your wonderful, generous, simply lovely and charming personality makes EVERY video you create very special and enjoyable to watch .....and then..try!! ( or emulate, as per your cleaning techniques, etc.)
I love this dish! I think it was one of the first chicken recipes in my repertoire. I'm glad you ordered a proper kitchen mallet, I was about to send you one! (A friend gave me one, when he saw me pounding a cutlet with a regular hammer) 😆
You tube is doing its job! Here is another video I missed!
Love it!
Kevin, today I’m binging on your chicken recipes, while doing knee exercises on day 12 post-op.
Blessings 🌼
A "diet dish" - so you say? Obviously delicious with spinach!
Appreciate your meals.
Mmmmmmmmmmmmmmmmmmmmmmmmmm. My favorite Chicken Marsala
Hi Kevin, Dave here from Schenectady. I Just prepared and served your Chicken Marsala Dinner - the family loved it, and put it on the "do again" list of favorite meals. I would consider this for a special "pot luck" dinner and make up a big batch in advance to serve at an event, I know that I would get some great feedback. Really super, thanks again.... Perhaps I'll see you some day at Tierra Farms....take care....
Chicken Marsala is an all-time favourite❣️ Thank you so much for this A-mazing demo & recipe!!! Looks just incredibly delish!
we just love your "DIET" dishes!!! YUM :)
Found this video and totally enjoyed it. One of my favorite dinners
I prefer mashed potatoes too with chicken marsala. Pre-Covid OLIVE GARDEN served their CHICKEN MARSALA with mashed potatoes; then the 2 years covid was here, they stopped serving it; now, post-covid, OLIVE GARDEN serves their chicken marsala with noodles and white sauce.
Is that Ramen noodles rice noodles or egg noodles glass noodles or squid noodles maybe we can just guess
Delicious.....and I find your combination with mashed potatoes very appealing......great alternative to Tagliatelle......
Have a lovely day.....
This sounds so delicious! Chicken marsala is my ultimate italian food. When I make it, I actually add capers to my recipe. To die for!
I like capers in my Chicken Piccata.
My husband told me he liked the flavor of this better than how our favorite Italian restaurant makes it. Thanks Kevin
Mmm one of my favorite dishes 😋
Kevin, that sauce looks fantastic. Will have to try this recipe! Yum.
Wow! Another dish I have not tried because I thought it would be difficult and you made it so simple💕👨🍳thank you Kevin 🎄🍾🥂truly appreciate you.
Just made this for my bf for a special New Year's Eve dinner and he said it was the best ever!! I concur! Delish! Thank you Kevin for the wonderful recipe...it was superb!
So glad that you and yours enjoyed the Chicken Marsala. Happy New Year to you!
Happy New Year to you and Mr. Fox as well!
What a great way to tenderize the chicken. I never liked how the mallet pounds out the chicken.
KEVIN...WELL DONE. 😎😎😎
Another great video Kevin.
Sweet! Will cook this one up! Do you have a cook book out?
One of my favorites! While traditionally served over potatoes, I do prefer it over linguine. This looks fabulous!
This would be a great dish for company! Looks fantastic, Kevin!
Hi Kevin, making this tonight for Thanksgiving eve. Happy Thanksgiving to you and Mr Fox!
Delicious! Everyone loved it tonight. Decided not t bread it next time. And we added a splash of balsamic vinegar! And used a rich beef stock (amazing) Will definitely be in our rotation Going forward!
I'm so glad!
Thank you for showing this recipe.
It's an old friend, so to speak. As for the Marsala, this is quite expensive, so I tend to use a decent amontillado sherry I or even a sweet sherry instead; this shouldn't be too sweet (something like Harvey's Bristol Milk), if it's available in the US), Madeira is also a possibility. Another tip - you can also use a sturdy wooden rolling pin to bash your chicken. In order to keep as green or eco-friendly as poss. I use a strong paper bag for coating meat with seasoned flour as these are biodegradeable. I always use free range chicken. My mother had a small poultry business and I know how a flavourful bird should taste - we weren't sentimental, even though the hens were raised from day old chicks and were imprinted on my mother; the it was quite a common site to see her walking around with a happy, gently crooning chicken under her arm! FR is good for the birds and good for you. N.B. The use of antibiotics for hens is banned in the UK, and I think in most Europe. We also kept a couple of pampered pigs (highly intelligent), and used, as they say, every bit of them apart from the squeal and the tail. Just to amuse - I like this quote from Winston Churchill "Dogs look up to you, cats look down on you but pigs look you straight. In the eye.". Churchil, in fact, loved cats, and his home in Kent, UK, Chartwell, now belonging to the National Trust together with all its original furniture and decoration, always, as did Churchill, has a neutered ginger Tom on site. I do love your wonderful yeast cookery. I can no longer knead very well because of osteoarthritis in my shoulders and only have a little cheap and nasty stand mixer so it grieves me that I can't try your receipts (that's what recipes were once called I believe.
There was once a great TV cookery show in the UK, called Two Fat Ladies who were extremely posh characters, who went about on a motorcycle and sidecar, one had been a barrister and the other quite well known jazz singer. Don't say the British aren't eccentric! They gave excellent big country house recipes, particularly using game, and always referred to them as receipts. There are cookbooks available. Please forgive my rambling but you come across the aether as so approachable that one feels that one is sitting happily in the kitchen with an old friend. Oh, one more thing, I have seen you bothered by the bowl slipping on the wood block bench.
I have roll of plastic mesh which you can cut to size and put on the bench and anchor the bowl. It's washable and lasts for ever, unless you put something straight from the stove on it.
I watched "Two Fat Ladies" -- a wonderful series!
I love you!! Thank you
Made your chicken Marsala last night over linguini and it was very delicious. Cooking is fun again! And Ms Marleen was impressed! Thank you!
I'm so glad!!!
Hi Kevin. Happy New Year. I use a rolling pin to pound the meat that works well too. Oh and ps when I cook the cutlets just for myself I cut them in half again not as pretty in presentation but easier to serve and a nice portion size.
👍
Thanks for the great recipe! Any chance you have a wine pairing suggestion handy? Thanks again! Cheers!
I served Coppola Claret (a full-bodied red wine) with this dinner. Pinot Noir would go nicely here too. Enjoy!
@@kevinleejacobs1364 thanks a ton! I can't wait to make this for the holidays!
I want to make this recipe but I am allergic to mushrooms. Would artichoke hearts be a good sub?
I've never tried this with artichoke hearts. Might be delicious.
@@kevinleejacobs1364 I'll make it and let you know. :)
Oh, this receipe looks so good but absolutely NO ONIONS for me. I can't stand them and makes me feel sick- can't even stand to smell them.
Garlic is fine though.
By the way, where (what section) in the supermarket do you find the garlic in a tube? Perhaps not sold at all markets? I have never seen it before.
I have seen little diced up garlic in a jar in the produce section but not seen it in a tube.
Hi Suzanne - The tubes of garlic paste are in the produce department at my local supermarket.
add MORE mushrooms
I''m going to make this with chicken thighs because I don't care for chicken breasts. And you don't have to pound the thighs.