My Favorite Way To Make Chicken Marsala
Вставка
- Опубліковано 28 кві 2022
- Thanks to Misen for sponsoring this video! Upgrade your kitchen with Misen's amazing cookware and knives. Go to bit.ly/37BSqsf and use promo code sipandfeast to get 20% off your first order.
Today we're making chicken marsala pasta. It's delicious and easy to make. I hope you enjoy it!
WATCH THIS COMFORTING PASTA PLAYLIST!
• Comforting Pasta Recip...
SUPPORT ON PATREON:
/ sipandfeast
MY AMAZON STORE (This is an affiliate link)
www.amazon.com/shop/sipandfeast
***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
CHICKEN MARSALA PASTA PRINT RECIPE:
www.sipandfeast.com/chicken-m...
Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.
I was born and raised in Jersey but recently moved to Tacoma, Washington. The food culture out here is so vastly different from what I grew up with - the neighborhood pizzeria is just not a thing out here - and I’ve been relying on your videos to help me introduce the flavors of home into my kitchen. Thanks for keeping me fed, man.
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.
FINALLY!!! Someone dredged the smart way. In all cooking videos they dredge by pouring flour in a dish and then dredging the meat in it. The bag is easier and does a much better job.
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!
Love the giraffe whisk. That's cute.
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...
Love that flour coated butter trick. Going to have to remember that next time I’m making a pan sauce.
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.
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 :)
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….
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.
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!
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.
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!
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!
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!
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
Look at you, being all whimsical with your giraffe whisk, and playing it off like it ain’t even a thing. You go, Jim. 😆
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.
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.