Chicken Marsala in the Ninja Foodi ~ 360 Meal
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- Опубликовано: 12 сен 2024
- Delicious Chicken Marsala served with creamy mashed potatoes and perfectly cooked broccoli... all ready at the same time and everything is made right in the Ninja Foodi!
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You can find the written recipe on The Salted Pepper website:
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Products I used in this video:
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Silicone Covers: amzn.to/39AiAHa
Mix 'N Masher: www.pamperedch...
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I am learning soooooo much about my Ninja Foodi and cooking in general. My family even asks me if I cook something with the Ninja. I am 73 and finally my family is bragging on my cooking..... there is hope for all😉
That is simply wonderful!
You do a tremendous job of showing how to use the Foodi and explaining what you do and why. I have learned a lot from you. Well done and thank you
Thank you so much!
Yum! Please keep adding 360 meals as it’s really helpful!
Thank you!
omg I made this recipe today and it was soooo delicious I trust you on all ur recipes so i did step by step without even looking at the final results and oh my oh my my honey loved it, my 18 months grandbaby love it all she was saying mmmmmm on every bite she is crazy about the broccoli too Im a very happy person right now :) thank you for sharing these recipes you Nailed it!!
I'm so glad to hear that!
This is by far one of the best recipes that I’ve cooked in the Ninja. I have learned to follow her directions exactly making no substitutions except for the ones she says are OK.
I am so glad you enjoyed it!
My husband and I have been making chicken marsala for years, (both in a pan and in the Foodie), but neither one of us have ever coated the mushrooms this. Thank you for sharing. We'll definitely try this method.
Let me know what you think!
Just got my Ninja Foodi here in Singapore . Can’t wait to try this . Thanks
Hope you enjoy it!
Louise, I made this tonight and it was fantastic. Thank you for all your work in developing these recipes. This is a winner.
Thank you so much!
Looks delicious! I like that everything was done in one pot. Thanks!❤️
We loved it and it was really easy!
You are excellent at what you teach , thank you 🙏 🌟
I appreciate that!
Hi Louise, Thank you so much for this recipe!! This is the first recipe that I used for company and it turned out wonderful!! My friend has been coming over for dinners for 19 years and she said this is the best meal that I have made to date! :)
YAY! That's wonderful!
My brother and I made chicken marsala last night in his hotel room and it was sensational! The flavors were incredible. I have an Instant Pot, but I'm sure I can duplicate your recipe. It was so good!!
I'm so glad! You can make the recipe in the IP.
Keep them coming I love my ninja foodi. What I love the most is 360 meals they are quick and efficient time savers
Thank you!
I made this today and my husband said except for breaded and fried chicken this is now his favorite way to eat chicken. Thank you so much for all the work you do to help us become better cooks! He loved the mushroom gravy.
That's wonderful! I'm so glad he enjoyed it!
I made this tonight for our dinner and it was amazing! Thank you for your recipes and videos. They give me a lot of confidence.
You are so welcome! That is so wonderful to hear!
Thank you for being so informative. We have learned a lot from your shows.
yummm!!! Chicken Marsala is my favorite dish! Thank you so much for the video on how to do it in the Foodi. I can't wait to try it. I'm adding the ingredients to my grocery list so I can make it as soon as I make my next shopping trip. :)
I hope you love it!
Chicken Marsala and Chicken Piccata are two of my favorite Chicken breast dishes. I have two bottles of Incanto Dry Marsala wine in my cooler as we speak. I didn’t even think of doing this in the Ninja Foodi until this video. My mouth was watering as I watch you prepare this dish and then when you plated and put the mushrooms and sauce over the chicken I had to get a napkin and wipe my mouth because I was drooling. I make this and Piccata at home once in a while and I do order this in nice restaurants and I have to say that your dish presentation on that chicken would rival any restaurant. I agree with you that it is the Marsala wine that make the dish. There is no other wine that will give you that flavor...it’s very distinct.
Folks, if you are reading this and you have never tried Chicken Marsala, you are in for a real flavor bite.
Louise thank you for the idea and the instruction on how to do this in the Foodi.
Thank you so much! I was so pleased with the outcome and yours will be even better with your Marsala wine! I love chicken piccata, too! I have attempted it a few times, but it hasn't been good enough to release. Soon!
Louise, thanks so much for all of your work, creativity and patience! I would LOVE it if you would sometime demo the various functions of the ninja foodi and the foodi grill. It would be great to see, for instance, what chicken breast looks like when air-fryed, roasted, grilled, baked, pressure-cooked then finished, broiled. Then the same with an assortment of veggies. I am slowly making my way through the best way to do butternut squash, for instance, but I'm not sure of the optimal times and temperature settings. It would be fabulous if you could do a comparison of the most definitive way of each method and outcomes. The world would thank you! Erin Cox-Holmes
LOL! I have thought about it! It just takes so much time to do something like that.
And that is exactly why YOU should do it! So we can benefit. Do you know of any resource that covers the various outcomes of cooking methods?
My Parents love making your recipes. And i absolutely love the taste of them! keep going thank you!
Thank you so much!
It’s 1:07 am in the U.K., and my mouth is watering! It looks absolutely delicious!! I’m going out for a belated meal for my birthday (my daughter was ill on the day) I’m going to have to get some mushrooms and cook this for my meal on Monday. I use frozen mash because I live alone and my potatoes are always sprouting and soft before I’ve used them up. My dad made the very best mash ever 😊
I hope you love it! Happy Belated Birthday!
Hi Louise, looks delicious. I Will definitely be making the recipe. Little tip for you to keep inner pot from moving around while you're mashing your potatoes or sauteing, 2 binder clips, one on each side. They have them at the Dollar Tree.
Great tip! Thanks!
Do they hip the pot or do you use silicone ones..if they even exist. Thanks 😊
Absolutely delicious! I just made this meal for lunch on Friday and all family gobbled it up. Thank you!
Wonderful!
Wow I love it Louise I will make this one day this week, another great 360 meal wonderful!!!!!
I hope you enjoy it!
Wow that was delicious! Thank you
Glad you liked it!
Love this channel! Thank you Louise!!
Glad you enjoy it!
Excellent. Just ordered a fat daddio pan!
This is what i call comfort food. Look so good. Yum. Thanks Louise fir the tutorial. Have a wonderful day. Donna💚💚
Total comfort food!
Totally mash potatoes. The restaurant I used to work for served it with mashed potatoes the chicken on top with the marsala sauce and a tablespoon of sour cream and chives on top. OMG it was amazing!!!! Totally trying this recipe.
I hope you love it!
Yum.. I'm getting hungry watching you eat that.. it looks delicious!😋 I made it lastnight, and it was awesome!
I'm so glad you liked it!
This is yet another winner from The Salted Pepper! Louise, I just made this tonight and it was 👌! I know I’ve made comments on your other recipes where I say something like “I was skeptical about X” and I don’t know when I’m gonna learn not to be, because I was a little skeptical that although the mushrooms are coated in flour, that the sauce wouldn’t thicken properly. WRONG. It thickened beautifully! I want to put this sauce over everything now! I didn’t have a didio pan but I had a silicone casserole dish accessory that worked fine, covered it in foil, like you said. And I had no problem using my hand to gently dab the flour on the chicken breasts as opposed to dredging. I’m with you, this just isn’t a dredging chicken dish, it’s a lightly flour chicken dish. Yep, just two minutes on each side and two minutes of pressure cooking did the trick! I will admit, however, that I chickened out on the full 360 angle, and I made the pastas on the stove (gluten-free pasta for my wife makes me nervous in terms of how gluey it can get and I’m not that confident in determining the right amount of liquid - I foresaw a mess of glue stuck to the bottom that I just didn’t want to risk). But the minute she ate it she said “Make this again, please!”
That is so wonderful to hear! I have heard that people have had success with gluten free pasta, but they usually cook it a little less time than regular pasta. I'm with you though, no reason to chance it when the stove works fine.
Once again, an easy to do and super yummy recipie! So, So good.....just like being in a resturant. Thanks again for all your hard work!
Oh I just noticed your egg holder in the background, I LOVE it!!!!!
Thank you!
Definitely making this...2 of my faves....chicken and mushrooms.....Yum💖💖💖
I hope you love it!
I absolutely love your videos ❤
Another thing to serve this over would be grits :) It is very good. Chicken Piccata is as well.
That's interesting! I bet it would be good!
Lou that looks so scrumptious and delicious and now I'm hank marvin lol. I always used to think it was spicy but it's not. Thank you for cooking it & making the video. You're the best cooking tutor/ teacher on utube IMO.Please keep on doing what you do.
Thank you so very much! I hope you give the Chicken Marsala a try, it is so delicious!
Mmmm.i think I would put a couple of garlic cloves in with the potatoes.....yum...
Nothing wrong with that!
One of my favorite foods. Can't wait to try this. Looks delicious and love that it all cooks in the same pot. Thanks!
I can't wait to hear what you think!
Delicious ... ❤️
It’s amazing to see it done in one pot
Thanks! I love this one!
I tried this recipe tonight. Delicious! Thank you!
Glad you liked it!!
Made this last night, a little background first. I worked all my life and my wife did 100% of the cooking. I retired and talked my wife into letting me get a Ninja Foodi 6.5. I have not used the oven since January of this year. I now do 90% of the cooking. The meal was Fantastic and so easy to do. I have one question, how would I make the gravy thinner?
I'm so glad you enjoyed it! Add a little chicken stock to thin the gravy.
Hi, love this recipe! May I ask, is there a safe and reliable way or formula to increase serving size for 6 people? Liquid and portions? Thank you very much for what you are doing for us, I pray you will understand how much you really are helping many people and blessing them with your teachings and time. You are an inspiration for me! God bless!!
In this recipe, you can increase it without changing anything except the ingredients. I'm just not sure if you will be able to fit 6 portions in at once.
Whew...I'm off the ledge now. Saw that bottle of Holland House on deck and darn near had a stroke. thankfully you calmed me down with your explanation and reason. All is well now. Interesting way to prepare the mushrooms. Gonna make this tonight. Good job as usual...
LOL! LOL! LOL! I knew people were going to be like....WHAT??? I couldn't believe that I couldn't find one bottle of Marsala at the liquor stores around here. Crazy. Anyway, it worked just fine and tasted delicious! LOL
Hello Louise! I was very enjoied to see your video with this recipe, You used also a dry Marsala wine, which is a dessert wine and is coming from Sicily-Italy, Land where I was born. I am sure that this recipe must be very good and in few time I will do it. I hope only here in North Germany to find the Marsala wine! Thank you for this video und I hope you can understand my english, language that I speak and write no more, but only german. Untin the next time I wish you all the Best. Many greetings from Germany fron your fan Rosalia Keller,
I hope you can find the ingredients!
Wow, that looks so delicious. I am going to make that..
I hope you love it!
Made this tonight and part fail part ABSOLUTELY DELICIOUS. The chicken and broccoli were great. Gravy had very nice flavor. However before it came to pressure the first time it stopped for me to add water. So I added another cup of broth. Brought to pressure and after 1 minute I got the water message again. Potatoes were burnt, but the rest was a big win!
Sorry for the spelling errors. Should have proof read first. Dang smart phones lol
Can I ask what size is your Foodi and what potatoes you used? I did increase the liquid in the written recipe, but just a tiny bit. All feedback is so appreciated!
Looks delicious.
Your looking gorgeous.
Thank you!
Where would I find the great smashing spoon device you used? Great Video and recipe.. YUM
Thank you so much! The link is in the video description, but I'll leave it here as well: www.pamperedchef.com/pws/thesaltedpepper/shop/Cooking+Tools/Cookware+Utensils/Mix+%27N+Masher/2685
Made this dinner last night and the chicken came out EXCELLENT!!! I couldn't believe how moist it was. Although, my potatoes burned horribly :-( I have the 8 quart NF - do you think because my cooker is bigger it was too hot for the potatoes? Also was wondering if the NF can be used to cook food that starts out frozen, maybe you could do some videos on that (if it's possible). Keep up the good work!
Yes, I do think the 8 qt made the difference and thank you for sharing that with me. In the written recipe, I increased the liquid amount. Can you tell me how much you used. I'd hate for more people to have this issue. Since the 8qt is larger, more steam needs to build before it comes to pressure and that uses up extra liquid. I'll update my post when I hear back from you. You can use frozen food, but it isn't always the best idea for quality reasons.
@@TheSaltedPepper Oh Sweetie! I'm so sorry I didn't get back to you but I didn't even know you responded to my comment - usually I get a notice that you answered my question. Sorry! Anyway, I used just short of 3/4 of a cup and I was even going to take a picture, but I didn't, it really burned the potatoes badly. So, how much liquid do you think I should use next time? The recipe really was excellent - loved the flavor of the chicken!
Do you have a cookbook for the ninja foodi? Enjoy watching your shows!
Thank you so much! Almost all of my recipes are on my website: thesaltedpepper.com and I do have a digital Fall cookbook with 30 recipes, here is the link: thesaltedpepper.com/flavors-of-fall-cookbook/
That looks awesome! Wish I had smellavision.
It is so yummy!
This looks amazing! Can I use fresh broccoli or does it need to be frozen? Also, where would I find the potato masher that you are using?
I think you will be okay if you keep the florets as big as possible and cover it. The masher is from Pampered Chef: www.pamperedchef.com/pws/thesaltedpepper/shop/Cooking+Tools/Cookware+Utensils/Mix+%27N+Masher/2685
Love this recipe, along with all the others I have prepared from you. I'm updating my utensils since the majority of mine of metal and I don't want to use them in my Ninja Foodi. Is the knife that comes with the Close & Cut the same type you use in the pot and also what is the masher called. Is it the Mix & Mash?
No, the knife that comes with the Close N Cut is an actual knife. You wouldn't be able to cut through the chicken without a real knife. Yes, it's called a Mix 'N Mash.
Is this Ninja pressure cooker truly nonstick like the Ninja Foodi grill? I was shocked how nonstick my AG301 Ninja Foodi grill is nonstick, actually shocked. I have Instant pots, but it is a pain in the tush to wash the pots, a pain, even the so called nonstick, I gave up on those pots and just use them for cooking eggs or steam veggies. I love watching you and your recipes I save to try. They look delish!
Yes, it's non-stick.
What is the size of the baggie you put your mushrooms in? Love your channel.
I'm pretty sure they are 1/2 gallon size.
Could I use cornstarch in place of the flour due to a wheat allergy?
You can use cornstarch, but you will have to bring the sauce to a low boil to activate the cornstarch.
We haveing this for dinner. Can I add butter to the broccoli?
Of course! I hope you enjoy it!
Louise what about turkey wings do u think that i could use that kind of meat with this dish
I haven't cooked with turkey legs, so I'm not really sure how that would work. I think they take longer though and that would overcook the broccoli for sure.
Do flare ups ever occur on the Ninja Foodi when adding wine?
Nope, I cook with wine a lot.
Can you use any other pans if you don’t have fat daddio Pan and another brand of anodized pans.
Absolutely!
I prefer rice with my
Where would I find the pans that you used? What sizes did you use?
They are in my Amazon store under NF accessories: amazon.com/shop/thesaltedpepper I use an 8"x2" and a 6"x2"
Thank you so much
I want a throw it all in and walk away recipe
I have plenty of those, too! thesaltedpepper.com
Lou Lou you need to grow another pair of hands lol
LOL
👨🍳
Why frozen and not fresh brocolli?
Because it's blanched and cooks in the timing of the recipe. If you wanted to use fresh, I would blanch it first or microwave it for a minute or so to par cook it.
@@TheSaltedPepper ok thanks we like our broccoli still with a crunch so will try fresh…
Ha
Sometimes you need food that sticks to your ribs, you know what I mean. Thanks Louise and have a great 👍 day. DO NOT pressure cook a chicken,it tastes like it was boiled, despite numerous spices and liquid bovril. We did it last night and am truly disappointed. Next time I’m going to roast it first and then air crisp it. It ended up making three cups of liquid, yikes. It was 7.5 lbs and I pressured it for 35 minutes, way less that the recommended 45 minutes and thank god I did that as it shrunk off the legs and well I think you know what it looked like. Yucky. I ended up air crisping it for 15 more minutes but it wasn’t salavagable. I’m going to make chicken noodle or chicken rice soup out of it. I think it will be some time before I’ll pressure cook meat in its whole form. I air crisped a small pork roast and it turned out great! Sad 😞 but true. Suggestions?
Don't say never because many people have great luck with PC whole chicken (I'm not one of them though! LOL) and I can tell you that your times are way too long even for that size chicken, especially when you want to AC afterwards. It's also very important to natural release the chicken and take that into consideration when deciding on cook time because the chicken continues to cook during the natural release. It is somewhat trial and error and I don't have a recipe because I haven't figured out how to get it work each and every time. The quality of the chicken makes a huge difference, too!
@@TheSaltedPepper Thanks for responding so quickly. Now I know it was too long and yes, overcooked but it wasn’t dry. Lol goofy looking, yes 👍. What would you do with it instead? Baked or air crisped. How long should the PC been? Is there a time per pound? Thanks again from the bottom of my poached chicken! Have a great day Louise.
OH BTW it was a good chicken (not plucked very well) but it was a nice one. That recipe came from a Ninja cookbook too.
Why use those tast less chicken breast 🤔 THE THIGS is GOOD choice 😋
I cringed every time you hit the metal on the side of the bowl!
These videos are awesome but way too long this should have been a 10-15 min video
My video style is teaching and step-by-step. I realize not everyone needs that, but most people do. You can always look at the written recipe instead of the video: thesaltedpepper.com