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Hilarious, literally last weekend I bought a bottle of Marsala wine with the intention of trying to make chicken marsala, but I hadn't yet decided on a recipe. Perfect timing!
I have to say, chicken Marsala has never been a favorite of mine because I’ve always found it too sweet... almost cloyingly so. After watching this video I realized that the reason is that no one reduces the Marsala enough! Even the color of this dish is darker than I’ve ever seen it, and I live in Boston’s North End. I’m gonna give this a try next week for sure! Good luck to you! 👍
Shitake mushroom tip!: Koreans save the leftover boiled shitake mushrooms and season them, then put into dumpling fillings and stirfry into ban-chan side-dishes! Dont waste them!
Brian you’re one of the best food tubers at teaching techniques. Explaining why the flour dredge, but not too much, explaining a good dice size for the shrooms. Great video as always 👍
Okay . . . who spent every moment after 7:53 watching that lone bacon piece? Also, thank you once again, Brian! I'll definitely be making this for my family. Can't wait.
I made this last night for some friends following the instructions to the letter and Brian... wow... You've truly empowered your viewers. Genuine thanks to you AND Lorn for being so generous! I have never cooked something so good!
tried your one pot spaghetti the other day. really good man. Thanks for getting me amped on cooking and I'm stoked on the channel reaching that 1M milestone soon
Brian, I made this for my friends and I for a dinner party today. Roasted asparagus with a shredded parm topping as a side. Wow. I don't know how else to describe it. Umami and more. Blown away, keep it up!
As someone who gets enjoyment out of cooking, these are my favorite style of videos you put out! Could I make a request of a future video? Could you do a video on some sort of fancier seafood dinner such as salmon, scallops, halibut, etc. Similar in style to this video and your duck feast video where it isn’t a quick process but the end result is a special meal to share with close friends and family.
Thank you for the NA recommendations, Brian. As someone with a lifelong disordered relationship to alcohol, I SO appreciate these recommendations. With much gratitude!
One of the nice things I do enjoy about your videos is the accessibility of what you show. Easy to understand instructions with a nice visual aide to show exactly what you mean. For example when you tell the viewers to reduce heat to a a medium low when making the polenta you zoom in on the burner to illustrate.
Hello! Just wanted to let you know that your biscuit recipe was a game changer for me! I'm from Poland, so we don't really have this baked good around, but as a butter lover I am really grateful for introducing me to these. Now I have a solid stock in my freezer.
Just did this tonight for the family and it was a big big hit. Thanks Brian! I replaced the Marsala with Ruby Port and the Worcestershire sauce with fish sauce. Instead of gelatin I used a bit of corn starch slurry.
I always put a little bit of oil in the bag when pounding the chicken, that way it never sticks to the bag. Love this dish, can't wait to try it! Thanks Bry!
I was so glad to hear you say that the dried mushrooms were a nightmare texturally. I was cringing when I saw them added to your recipe. I have tried to use dried shrooms, but they always come out rubbery and nasty. Great use of them for the umami flavor boost, brilliant! Can't wait to try this recipe Chicken Marsala is one of our families' favorite meals.
Same! They're great for extracting the flavor, or blasting in a grinder or food processor finely to melt into something else, but not good for actually eating when rehydrated.
This looks amazing. As soon as I'm finished with my final papers and have an remotely free afternoon I'm definitely making it. Early congrats on 1 mil subs! You deserve it
Bri - You continue to just kill it! I just love everything about your videos - the recipes, the education, the humor - everything. You are so deserving of the 1 MILLION (isn’t that so hard to wrap your brain around?) mark that’s about to come your way. Appreciate you!
My boyfriend always watches your videos and I always say that it’s amazing when a man cooks. I don’t refer to you by anyone other name but The Happily Married Guy.
Looks great, Bri. I also prefer bacon over pancetta in pasta dishes. The diced pancetta you buy in an American grocery is better for soups and on pizza. I've never seen guanciale in a US grocery store, even in Italian markets. But you can order it online in the US. It lasts for months in the fridge, and it has a very unique taste. It tends to be what real Italians use in pasta dishes, and I recommend trying it at least once.
Some note in chorizo. The one tied in small chunks is called chorizo. The long one is called longaniza. The ingredients change from region to region in Mexico. But Toluca has the “original” one. The oldest recipe you can track back in time and is the fusion of Spanish chorizo and Aztec cuisine. That flavor you mention is guajillo Chile.(that’s the red color) And yes what is traditional in a US breakfast (bacon), chorizo is to a Mexican breakfast. You should try green chorizo (it has pipián instead guajillo, that’s what it gives the green color.)
Thanks for your honesty about drinking. Most people don't look back on their "drinking days" proud of themselves (understandably). Just be responsible people!
I´m from Turin in italy and my dad always used to make me Chicken Marsala. This is´nt really how he made it, but it´bs so nice to see this childhood dish of mine done by you :)
You've always been a brother from another as far as food cravings. I will literally tell my wife im craving (insert food) and within the month I have a killer recipe from you for said dish. Thanks bro.
Wow! This is definitely one of your best recipes so far. Personally, I would add a serving of grilled veggies to the plate at the very end. However, it looks fantastic. Cheers!
Thanks for validating my feelings about dried mushrooms. I tried to make a risotto with dried mushrooms, I found it inedible. And thank you for showing me what to do with that big Costco jar of dried mushrooms that I still have in my pantry.
been watching your videos for a while now, love the channel. I have always wanted to make Chicken Marsala but been to timid to attempt it. This video helps out a bunch, thank you. Never have tried polenta, so "here goes nothing". Keep up the great work Brian.
"Clear!" The sound of a jolt of electricity passing between opposing points on the chest with the heart in the middle of the circuit. Aaaahhhhh ... Butter. Electronic, high-pitched buzz . Flatline. It was worth it.
Love this Brian! You explain things so clearly and the "why" of things too. I have made Marsala Chicken before but it wasn't as multi-dimensional as your recipe - mine was rather flat and lifeless - so this recipe looks really good! Same for the polenta - I can see I made it wrong last time it was awful 😅 Thank you from an aussie fan ☺️
Love Love Love these chicken breast recipes -- while I much prefer thigh meat, it's impossible to find where I am, so more breast recipes in my reppetoire are a lifesaver. Keep it Moissssttt!
I expected to see some use of better than bullion. I got some and used it yesterday for the first time and it was really wonderful. Making chicken stock for a recipe. Thanks for the suggestion.❤
Just finished eating this FABULOUS dinner (although I swapped out polenta for homemade linguine) but the chicken! The sauce!!! Omg too delicious for words (& I’m Italian)! Thanks I’ll be making this regularly & promise to try your polenta.
I love your instructions because they not only tell how to but they tell you why to which is helpful. As a lot of these axioms can be applied to other situations. Chicken Marcella happens to be one of my favorite dishes actually veal Marcella is but chicken is right up there. I’m going to try it with the bacon, but I don’t think I’m going to like it as well. I never order chicken, my salad and restaurants because it’s always over cooked and dry. In a nice dinner house they are careful not to overcook the veal. I’m glad you reminded several times not to overcook the chicken as it does cook very very quickly.
I've been cooking for a long while and watch a lot of cooking RUclips videos. This video. and your channel specifically. I still actually come away with learning a thing or two from your detailed explanations of your cooking process and your less-commonly made dishes. Appreciate your hard work!
Bri, what I coincidence that you posted this recipe today! Earlier today I planned to make chicken Marsala for my Mom's birthday this weekend, and I came home to find that you posted this video. I have an ATC recipe for chicken marsala that I really like, but I might steal a few tricks from your recipe for this weekend. Thank for another great video. I plan to follow your recipe to the letter another day.
This is the only recipe of yours I have tried that I do not like. I think all of your techniques are spot on but the sauce was so sweet. I think reducing that much Marsala was the issue, and yes I double checked to make sure I was using dry Marsala. My go to recipe uses only 3/4 cup of Marsala but you only cook it long enough to burn off the alcohol.
I just made this and oh my Lord. This was the best dish I've had all year and one of the better ones I've had ever. Thanks for showing me just how good food can get Brian!
There's a Campbell's brand sauce in a bag thing with a chicken marsala flavor, and it's actually pretty good... I sautee some fresh mushrooms to supplement it for a quick weeknight meal
Thank you! This is one of my favorite meals, and now I'm looking forward to taking it to the next level! You had me at shallots, my new favorite veggie.
what a smart idea to dip the chiscken in flour making the sauce easier to thicken when combined always thinking brilliantly Bri but Italians never thicken the sauce that way just add butter i think😋😋😍😍👍👍👏👏🙏🙏
This looks amazing B-man. Hey next time you're thinking of doing an Italian chicken dish can i suggest Chicago's own Chicken Vesuvio?? I bet you could nail that better than Italian Village.
I really appreciate the alternative cocktail focus. As someone who's been in recovery for 6 years, the focus on drinking can be a deterrent to some social engagements. I still love cooking with some alcohol, but at events, the Diet Coke or Fresca get some questions. Moreover, most NA drinks are just not pleasurable and I'm not looking for something to replace booze or still feel like I'm drinking. I'd rather have delicious, fun, and fruity drinks that are meant to be enjoyed as they are, not replace or remind of alcohol.
Looks good! I usually do this in more combined steps but will have to give this a go to see if I get even more flavor in my sauce. You should try chicken French! Chicken francaise with sherry wine instead of white. Very good!
This looks beautiful. All of your recipes work perfectly and my family rave about them. Any tips on how to prep at least some of this ahead of time? I'd like to cook this for a crowd.
Excellent, Bri. These are the recipes I appreciate the most because there's technique. I especially appreciate this one because I once tried to make chicken marsala for a girl and it turned into a disaster, so it's definitely time to redeem myself lol. I guess I need to pick up some Marsala wine!
Hey Brian! Love the video, as always! I noticed that you removed the instructions from the video description of your last videos. For someone as I, who wants to cook the stuff at home after some time, it’s a bit inconvenient. Is it possible to get the instructions back in the future?
I made this for my parents this past weekend. They told me this was best chicken Marsala they ever had, better than any Chicken Marsala they had in NY. Everyone should make this. This recipe was phenomenal. I only made two adjustments. I used pancetta and used soy sauce instead or worcestershire. My only complaint was the amount of dirty dishes this recipe produced.
Yesss I love these types of recipes! I totally get what you mean by it being an enjoyable thing to make. Can't wait to try it. Thanks for the great technique explanations as always.
Great video Brian and I gotta say....most interesting video sponsor ever for sure. Great to hear about your mostly alcohol free lifestyle and those products from them looked really great
Thanks to Ghia for sponsoring this video! Head to drinkghia.com/discount/BRIAN20 and use promo code BRIAN20 at checkout to get 20% off your first purchase
i like my chicken marsala on maSHed potatoes - jeRK - jk jk ehh looks so good
@Brian Lagerstrom big fan of the Ghia - FYI the promo code isn't working for me?
Speaking of sponsors...what is that website builder sponsor you were advertising recently. I looked at a few of your older videos and I can't find it
@@calebwoods9607 if you click the link above it *should* auto apply to your cart at checkout.
@@bdeitur squarespace. i don't think my link is still active tho
Hilarious, literally last weekend I bought a bottle of Marsala wine with the intention of trying to make chicken marsala, but I hadn't yet decided on a recipe. Perfect timing!
Let me know how it goes!
I have to say, chicken Marsala has never been a favorite of mine because I’ve always found it too sweet... almost cloyingly so. After watching this video I realized that the reason is that no one reduces the Marsala enough! Even the color of this dish is darker than I’ve ever seen it, and I live in Boston’s North End.
I’m gonna give this a try next week for sure! Good luck to you! 👍
Totally sounds like something I would do.
You had me at bacon ❤ then when you added butter……….😍😍😍😍
It always happens with Brian’s channel. He reads our minds somehow and makes the dopest stuff
Shitake mushroom tip!: Koreans save the leftover boiled shitake mushrooms and season them, then put into dumpling fillings and stirfry into ban-chan side-dishes! Dont waste them!
It's so cute to see you & your lady having been together for so long.
Brian you’re one of the best food tubers at teaching techniques. Explaining why the flour dredge, but not too much, explaining a good dice size for the shrooms. Great video as always 👍
Thanks Sean, I try to include enough details without making it too dry.
@@BrianLagerstrom making sure the details don't stick to the bottom, love it
Okay . . . who spent every moment after 7:53 watching that lone bacon piece? Also, thank you once again, Brian! I'll definitely be making this for my family. Can't wait.
I made this last night for some friends following the instructions to the letter and Brian... wow... You've truly empowered your viewers. Genuine thanks to you AND Lorn for being so generous! I have never cooked something so good!
This comment needs more love.
tried your one pot spaghetti the other day. really good man. Thanks for getting me amped on cooking and I'm stoked on the channel reaching that 1M milestone soon
Thanks Josh! That's one of my favorite recipes of the year so far
I made this too! I really struggle with making good pasta dishes but this one was an absolute winner
Brian, I made this for my friends and I for a dinner party today. Roasted asparagus with a shredded parm topping as a side. Wow. I don't know how else to describe it. Umami and more. Blown away, keep it up!
As someone who gets enjoyment out of cooking, these are my favorite style of videos you put out! Could I make a request of a future video? Could you do a video on some sort of fancier seafood dinner such as salmon, scallops, halibut, etc. Similar in style to this video and your duck feast video where it isn’t a quick process but the end result is a special meal to share with close friends and family.
Thank you for the NA recommendations, Brian. As someone with a lifelong disordered relationship to alcohol, I SO appreciate these recommendations. With much gratitude!
One of the nice things I do enjoy about your videos is the accessibility of what you show. Easy to understand instructions with a nice visual aide to show exactly what you mean. For example when you tell the viewers to reduce heat to a a medium low when making the polenta you zoom in on the burner to illustrate.
Hello! Just wanted to let you know that your biscuit recipe was a game changer for me! I'm from Poland, so we don't really have this baked good around, but as a butter lover I am really grateful for introducing me to these. Now I have a solid stock in my freezer.
Just did this tonight for the family and it was a big big hit. Thanks Brian!
I replaced the Marsala with Ruby Port and the Worcestershire sauce with fish sauce. Instead of gelatin I used a bit of corn starch slurry.
I always put a little bit of oil in the bag when pounding the chicken, that way it never sticks to the bag.
Love this dish, can't wait to try it! Thanks Bry!
I was so glad to hear you say that the dried mushrooms were a nightmare texturally. I was cringing when I saw them added to your recipe. I have tried to use dried shrooms, but they always come out rubbery and nasty. Great use of them for the umami flavor boost, brilliant! Can't wait to try this recipe Chicken Marsala is one of our families'
favorite meals.
Same! They're great for extracting the flavor, or blasting in a grinder or food processor finely to melt into something else, but not good for actually eating when rehydrated.
This looks amazing. As soon as I'm finished with my final papers and have an remotely free afternoon I'm definitely making it. Early congrats on 1 mil subs! You deserve it
Thanks Caleb! Let me know how it goes!
I stan for that rogue piece of bacon that stayed in while you sautéed the onions. Little champ.
Throwback Brian pictures were such a treat, thank you for that.
you've made a dish i thought was too complicated for me look incredibly do-able! I'm so stoked to try this!
Just love love your cooking. Have learned so many tricks of the trade. Thank you.😊
Bri - You continue to just kill it! I just love everything about your videos - the recipes, the education, the humor - everything. You are so deserving of the 1 MILLION (isn’t that so hard to wrap your brain around?) mark that’s about to come your way. Appreciate you!
My boyfriend always watches your videos and I always say that it’s amazing when a man cooks. I don’t refer to you by anyone other name but The Happily Married Guy.
Looks great, Bri. I also prefer bacon over pancetta in pasta dishes. The diced pancetta you buy in an American grocery is better for soups and on pizza. I've never seen guanciale in a US grocery store, even in Italian markets. But you can order it online in the US. It lasts for months in the fridge, and it has a very unique taste. It tends to be what real Italians use in pasta dishes, and I recommend trying it at least once.
Some note in chorizo. The one tied in small chunks is called chorizo. The long one is called longaniza.
The ingredients change from region to region in Mexico. But Toluca has the “original” one. The oldest recipe you can track back in time and is the fusion of Spanish chorizo and Aztec cuisine. That flavor you mention is guajillo Chile.(that’s the red color) And yes what is traditional in a US breakfast (bacon), chorizo is to a Mexican breakfast. You should try green chorizo (it has pipián instead guajillo, that’s what it gives the green color.)
Thanks for your honesty about drinking. Most people don't look back on their "drinking days" proud of themselves (understandably). Just be responsible people!
One of my favorite things my parents made growing up! Definitely gonna try this one.
Absolutely delicious! I used your recipe to host a group this evening and we were all blown away by how good it was. Thank you!
I´m from Turin in italy and my dad always used to make me Chicken Marsala. This is´nt really how he made it, but it´bs so nice to see this childhood dish of mine done by you :)
I had a Marsala chicken and the sauce was so rich and delicious! The flavor almost tasted of a deep rich coffee.
It helps when I print the recipe the steps are included instead starting/stopping/rewinding the video.
Oh boy, Bri's take on one of my favorites. I cannot wait to try his approach myself.
B-man...one of my absolute favorite dishes to order at a nice restaurant. Will definitely be trying this one on the home menu sometime soon!
Looks really good! Would love to see your take on Mousakka!
You are humble, inviting, & bad@$$ -- the Trifecta of a Teacher/Master. Thank you, sir.
You've always been a brother from another as far as food cravings. I will literally tell my wife im craving (insert food) and within the month I have a killer recipe from you for said dish. Thanks bro.
Wow! This is definitely one of your best recipes so far. Personally, I would add a serving of grilled veggies to the plate at the very end. However, it looks fantastic. Cheers!
Just made this for Christmas Eve dinner- the best!! The sauce was so good- I should have doubled it - it went fast !
Thanks for validating my feelings about dried mushrooms. I tried to make a risotto with dried mushrooms, I found it inedible. And thank you for showing me what to do with that big Costco jar of dried mushrooms that I still have in my pantry.
Try using a dry Marsala, works better for this dish. Another great video! Thanks.
Loved Lorn's shirt! 😉
been watching your videos for a while now, love the channel. I have always wanted to make Chicken Marsala but been to timid to attempt it. This video helps out a bunch, thank you. Never have tried polenta, so "here goes nothing". Keep up the great work Brian.
Best of Luck John, you can do it bro.
"Clear!"
The sound of a jolt of electricity passing between opposing points on the chest with the heart in the middle of the circuit.
Aaaahhhhh ... Butter.
Electronic, high-pitched buzz . Flatline.
It was worth it.
I'm enjoying watching your subscribers climb toward one million. Congrats.
Love this Brian! You explain things so clearly and the "why" of things too. I have made Marsala Chicken before but it wasn't as multi-dimensional as your recipe - mine was rather flat and lifeless - so this recipe looks really good! Same for the polenta - I can see I made it wrong last time it was awful 😅 Thank you from an aussie fan ☺️
Bri, you take the most difficult recipes and make them fun to watch and easy to make. YOU ARE AWESOME. THANK YOU.
Love Love Love these chicken breast recipes -- while I much prefer thigh meat, it's impossible to find where I am, so more breast recipes in my reppetoire are a lifesaver. Keep it Moissssttt!
I expected to see some use of better than bullion. I got some and used it yesterday for the first time and it was really wonderful. Making chicken stock for a recipe. Thanks for the suggestion.❤
Just finished eating this FABULOUS dinner (although I swapped out polenta for homemade linguine) but the chicken! The sauce!!! Omg too delicious for words (& I’m Italian)! Thanks I’ll be making this regularly & promise to try your polenta.
I love your instructions because they not only tell how to but they tell you why to which is helpful. As a lot of these axioms can be applied to other situations. Chicken Marcella happens to be one of my favorite dishes actually veal Marcella is but chicken is right up there. I’m going to try it with the bacon, but I don’t think I’m going to like it as well. I never order chicken, my salad and restaurants because it’s always over cooked and dry. In a nice dinner house they are careful not to overcook the veal. I’m glad you reminded several times not to overcook the chicken as it does cook very very quickly.
Love this especially the dried mushroom step
I've been cooking for a long while and watch a lot of cooking RUclips videos. This video. and your channel specifically. I still actually come away with learning a thing or two from your detailed explanations of your cooking process and your less-commonly made dishes. Appreciate your hard work!
Bri, what I coincidence that you posted this recipe today! Earlier today I planned to make chicken Marsala for my Mom's birthday this weekend, and I came home to find that you posted this video. I have an ATC recipe for chicken marsala that I really like, but I might steal a few tricks from your recipe for this weekend. Thank for another great video. I plan to follow your recipe to the letter another day.
Putting in a request for chicken piccata! That and chicken marsala always go together in my head.
Saw this video and literally said, out loud, "oh HELL yes!" Very excited about this, Bri!
I think I said "no effing way" but the sentiment is the same.
@@adamplace1414 And it looks just as good as I expected. Can’t wait to make this one
We had Union Loafers not too long ago, and it was great. I have tried several of your recipes, and they are very, very, very good. Love your videos.
Winner, winner, chicken dinner!!! 🍷🍷😍😍. Love everything about the recipe. This is going to be Sunday dinner.
One of the best recipes I've seen for Chicken Marsala. Definitely on my menu for one day this weekend. Thanks.
This is the only recipe of yours I have tried that I do not like. I think all of your techniques are spot on but the sauce was so sweet. I think reducing that much Marsala was the issue, and yes I double checked to make sure I was using dry Marsala. My go to recipe uses only 3/4 cup of Marsala but you only cook it long enough to burn off the alcohol.
I just made this and oh my Lord. This was the best dish I've had all year and one of the better ones I've had ever. Thanks for showing me just how good food can get Brian!
There's a Campbell's brand sauce in a bag thing with a chicken marsala flavor, and it's actually pretty good... I sautee some fresh mushrooms to supplement it for a quick weeknight meal
Man this recipe sounds amazing - I'm going to try it out sometime soon. Your phrasing about what to do with the leftover mushrooms - brilliant! LOL
i made this last night! turned out great, i did roasted broccoli instead of your side cause im not big on carbs. but the chicken was fantastic.
Just made with for my folks, it was a hit! The polenta really does a good job balancing out the richness of the sauce. Thanks Bri!
Thank you! This is one of my favorite meals, and now I'm looking forward to taking it to the next level! You had me at shallots, my new favorite veggie.
what a smart idea to dip the chiscken in flour making the sauce easier to thicken when combined always thinking brilliantly Bri but Italians never thicken the sauce that way just add butter i think😋😋😍😍👍👍👏👏🙏🙏
Bro. That hair! You had the Vince Noir! Also, I’m gonna make this Marsala. We made the 1 pot meat sauce last night. SOOOOOO good.
This looks amazing B-man. Hey next time you're thinking of doing an Italian chicken dish can i suggest Chicago's own Chicken Vesuvio?? I bet you could nail that better than Italian Village.
❤ or sub the oregano and parsley with sage (8-10 fresh leaves) for an even tastier dish 😊
Another winner Bri! Definitely gonna step up my Marsala game! Thanks for the awesome techniques and amazing production quality!
thanks for the idea! will cook this one with bass and king oyster mushrooms 🤤
I really appreciate the alternative cocktail focus. As someone who's been in recovery for 6 years, the focus on drinking can be a deterrent to some social engagements. I still love cooking with some alcohol, but at events, the Diet Coke or Fresca get some questions. Moreover, most NA drinks are just not pleasurable and I'm not looking for something to replace booze or still feel like I'm drinking. I'd rather have delicious, fun, and fruity drinks that are meant to be enjoyed as they are, not replace or remind of alcohol.
I made this last night and it was excellent! Thank you!
This recipe took my marsala game to the next level. Well done! very well done!
I can imagine that some lemon grind and juice in the polenta would be a nice contrast to the sweet and savory Marsala sauce.
Looks good! I usually do this in more combined steps but will have to give this a go to see if I get even more flavor in my sauce. You should try chicken French! Chicken francaise with sherry wine instead of white. Very good!
This looks beautiful. All of your recipes work perfectly and my family rave about them. Any tips on how to prep at least some of this ahead of time? I'd like to cook this for a crowd.
This will be mothers' day 2023. Thanks.
I made this recipe over the weekend. It is perfect! the gelatin was a great idea.
That looks so good!! my gf is Italian and makes this often.
Looks delicious! Was that a “Let's Eat This Thing” shirt I spied during the ad segment?
Yes, it is! Hopefully coming soon!
Great recipe Brian, looking forward to trying it soon. So glad to see your channel growing to almost 1 million subs, that’s awesome!
Yes! this would be great with some naan I'm thinking.
Another hit Brian. Keep them coming and thank you.
Excellent, Bri. These are the recipes I appreciate the most because there's technique. I especially appreciate this one because I once tried to make chicken marsala for a girl and it turned into a disaster, so it's definitely time to redeem myself lol. I guess I need to pick up some Marsala wine!
Thank you for this recipe. Amazing.
Another home run of a video Bri! Chicken Marsala is one of my favorites, I’ll absolutely have to try this!
Hey Brian!
Love the video, as always! I noticed that you removed the instructions from the video description of your last videos. For someone as I, who wants to cook the stuff at home after some time, it’s a bit inconvenient. Is it possible to get the instructions back in the future?
Love chicken Marsala, can’t wait to try this!
Heck yes, I haven't had this in ages. Time to go shopping.
I made this for my parents this past weekend. They told me this was best chicken Marsala they ever had, better than any Chicken Marsala they had in NY. Everyone should make this. This recipe was phenomenal. I only made two adjustments. I used pancetta and used soy sauce instead or worcestershire. My only complaint was the amount of dirty dishes this recipe produced.
Love Chik Marsala, cant wait to try it….might even try the polenta!
Can't wait to make it!
Good job on the secret sub recipe for a delightfully golden looking fried chicken breast, next time I'm making chicken I'm doing exactly that.
This looks absurdly good...
Yesss I love these types of recipes! I totally get what you mean by it being an enjoyable thing to make. Can't wait to try it. Thanks for the great technique explanations as always.
Master piece, chef, Master piece.
Iam going to make next week.
I found a 3*2 Marasala wine offer.
Thanks
Bri, what is your choice of Marsala? Sweet or dry? Perhaps some input on differences between the two would be helpful. Thanks.
Putting this on the list of things to try to make
Great video Brian and I gotta say....most interesting video sponsor ever for sure. Great to hear about your mostly alcohol free lifestyle and those products from them looked really great