This One Ingredient Makes Chicken Marsala Way Better
Chicken Marsala is a super tasty Italian chicken dish. It starts with well-seasoned flour-dredged thin-sliced chicken cutlets that are pan-seared to perfection. The cutlets are then tossed with seared mushrooms in a creamy marsala wine sauce. To make it even better I added smoked prosciutto. If you can’t find this ingredient feel free to omit it or go with regular prosciutto. I hope you enjoy this classic chicken marsala recipe!
WATCH THE WHOLE ITALIAN CHICKEN SERIES!
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Brand new to this channel and lovin' it!! Just made this dish and it was great. Next time I will double the liquids to make more sauce, but other than that, it was Amazing! Next week I will be making Beef Bourguignon.
Excellent recipe as I know Marsala is one of the key ingredients hence the name however, I overwhelmingly prefer a Pinot noir. Its worth a try
Pork in chicken marsala dishonours the recipe. Chaque a son gout.
This is the first time I have seen this older video. I really like this style better! It is softer and gentle.
Great dish! One note: always mix your cornstarch in cold water. It won't clump up if you use cold water. Thanks!
Made this and it turned out delicious! Didn’t know if I’d find Marsala in Germany but I did!
Prosciutto is a great idea, can't wait to make this. Thanks for posting, this is a great channel !
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.
Nitpicking here, but prosciutto is pronounced "proshuto" not "prozuto".
I always thought you have to use dry Marsala wine! I just bought some and told the helper it couldn’t be sweet. Haha!
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.
Thanks for the video, curious what kind of table top burner you are using?
I make a little extra sauce for a side Pasta preferably spaghetti using the marsala sauce
Put the cream in before the butter. Put the butter in last off the heat. That way it will blend in and not separate.
I’ll try the prosciutto. But I just can’t seem to get my chk Marsala right
I have tried so many recipes
a little finely chopped shallots and garlic would make it better
Sweet or dry Marsala? I hear sweet for dessert cooking dry for marsala sauce or does it not make to big a difference?
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.
Call me crazy but I soak my chicken in marsala 1hr before I flour them up
Oh hell no. Never sweet marsala, yuck
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. ❤
"Got no time for that" Real life! That's why I love your cooking….in a hurry to eat!
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.
Cream is better than cornstarch 100%
Looks delicious!
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!
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.
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!
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.
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!
Love your vids but dude you look and sound totally stoned on this one!
I like to slice my mushrooms with an egg slicer.
why dont you use the parsley stems? there is plenty of flavour in them 🤔
Ohhhhh…. I’m so making this ! !