[33 - 33] what's up guys welcome back
[33 - 35] today i'll be showing you my recipe for
[35 - 37] chicken marsala but before we do that
[37 - 39] please take a quick second to subscribe
[39 - 40] to the channel make sure to hit that
[40 - 43] bell and enable notifications as well
[43 - 44] all right enough running my mouth it's
[44 - 46] time to get in the kitchen and make it
[47 - 48] happen the first thing you're going to need is
[48 - 50] the first thing you're going to need is to lay down some saran wrap just to make
[50 - 51] sure things are nice and clean in the
[52 - 54] kitchen you want to cover two chicken breasts
[54 - 55] you want to cover two chicken breasts and saran wrap as you see me doing right
[56 - 57] here because we're going to flatten these
[57 - 59] because we're going to flatten these chicken breasts out with
[59 - 61] a meat tenderizer or mallet whatever you
[61 - 63] have a rolling pin will work as well
[63 - 65] this is a good opportunity to take out
[65 - 66] the frustration you have from not
[66 - 69] getting that ps5 for christmas
[69 - 70] you just want to pound these chicken
[70 - 72] breasts until they're nice and even
[72 - 75] about a quarter inch thick or so this is
[75 - 77] going to help them cook nice and evenly
[77 - 81] when we fry them up
[83 - 83] and again you can use a meat tenderizer
[83 - 84] or even a hammer if you're feeling
[84 - 86] really frustrated at work
[86 - 88] just kidding guys put the hammer down
[88 - 89] you can use a meat tenderizer you can
[90 - 93] rolling pin a cast iron skillet a number
[93 - 94] of different things
[94 - 96] once you're once your chicken is nice
[97 - 99] like i said a quarter inch thick or so
[99 - 100] we're going to go ahead and season the
[100 - 102] chicken breast with some salt pepper
[103 - 104] garlic onion powder and a little bit of
[104 - 106] onion powder and a little bit of emerald's essence or whatever other
[106 - 110] seasoning you like on your poultry
[112 - 112] we want to make sure both sides are
[112 - 115] evenly coated in our seasoning
[120 - 123] [Music] next we are going to prep our mushrooms
[123 - 124] next we are going to prep our mushrooms the best way to do this in my opinion is
[124 - 125] to take a damp
[125 - 128] paper towel or two and you want to
[128 - 130] in there and thoroughly clean these
[130 - 131] mushrooms because as you can see there's
[131 - 133] a lot of dirt on these mushrooms when
[134 - 135] you don't necessarily want to run them
[135 - 137] under water because mushrooms act as a
[137 - 138] sponge and they'll soak up all that
[139 - 140] moisture so a damp paper towel is the best way to
[140 - 142] so a damp paper towel is the best way to do it in my opinion
[142 - 144] once we've got our mushrooms nice and
[144 - 146] clean we're gonna go ahead and slice
[147 - 148] no right or wrong way to do this you
[148 - 149] just want the mushrooms to be you know
[149 - 152] bite-sized pieces
[152 - 153] and if you're not a fan of mushrooms
[153 - 154] then you're probably not a fan of
[154 - 156] chicken marsala
[156 - 157] but technically you could leave the
[157 - 159] mushrooms out it is pretty traditional
[159 - 160] with the dish but if you don't like
[160 - 162] mushrooms you don't like mushrooms
[167 - 169] [Music] next we're going to prepare a shallot so
[169 - 170] next we're going to prepare a shallot so you want to do this the same way you do
[171 - 172] just take the skin off of them and then
[172 - 175] dice them up nice and fine
[175 - 179] there you go make some slices long ways
[179 - 181] and then spin them around and you know
[181 - 183] make slices in the other direction as
[185 - 186] well not rocket science here same way you
[186 - 188] not rocket science here same way you would dice up an onion or you know
[188 - 192] any other vegetable
[194 - 194] real simple recipe guys super delicious
[194 - 196] can't wait for you guys to try it
[196 - 198] let me know if you've ever had chicken
[198 - 199] marsala in the comments if you plan on
[199 - 201] making this make sure you tag me on
[202 - 207] i love seeing what you guys create
[209 - 209] nice and cheap quick and easy weeknight
[209 - 212] dinner right here
[212 - 214] there we go we got our shallots diced up
[214 - 216] nicely that's about what we're looking
[221 - 221] now it's time to prepare our flour for
[221 - 222] our chicken so we're going in with some
[222 - 223] salt pepper garlic
[223 - 226] onion powder a little cajun seasoning
[226 - 227] and a little bit of italian seasoning
[228 - 229] again if you have a you know a blend
[229 - 231] that you like on your chicken go ahead
[231 - 233] and add that into your flour as well
[235 - 237] [Music] one thing that i do recommend is to
[237 - 238] one thing that i do recommend is to taste your flour to make sure that it's
[238 - 240] adequately seasoned before frying your
[241 - 243] chicken if the flour doesn't taste good before
[243 - 244] if the flour doesn't taste good before you put it in the grease it's not going
[244 - 246] to taste good after
[246 - 248] so there you go always taste as you go
[248 - 250] adjust accordingly as needed
[250 - 252] we're going in this is about a cup of
[252 - 253] flour so you don't need a whole lot for
[254 - 255] just two pieces of chicken
[255 - 256] you may want to double the recipe if
[256 - 259] you're making a larger portion size
[259 - 262] and we're not using any egg wash or
[262 - 263] buttermilk or anything like that because
[263 - 265] for chicken marsala you want a real nice
[265 - 267] light coating of flour on your chicken
[267 - 268] so we're just gonna make sure that it's
[268 - 271] evenly coated in that seasoned flour
[271 - 275] we don't want any bare spots
[277 - 277] looking good and then we're just gonna
[277 - 279] sit that on a plate and let that rest
[279 - 281] flour really adhere to the meat that way
[281 - 283] it stays on our chicken and doesn't end
[283 - 287] up at the bottom of our frying pan
[287 - 288] speaking of frying pan we're going in
[288 - 290] with about a half cup of cooking oil you
[290 - 291] can use vegetable oil peanut oil
[291 - 293] whatever your you know whatever floats
[294 - 295] and then we're going to add in one or
[295 - 297] two tablespoons of butter adding the
[297 - 298] butter into the cooking oil
[298 - 300] helps prevent the butter from burning
[300 - 302] and it also gives you a really beautiful
[302 - 305] golden brown crust on your fried chicken
[308 - 309] [Music] about three to four minutes per side
[309 - 311] about three to four minutes per side until you get a nice golden brown color
[311 - 313] like so over medium-high heat
[314 - 318] [Music] looking good as always guys the specific
[318 - 319] looking good as always guys the specific measurements and ingredients are
[319 - 321] provided for you in the description box
[321 - 323] below don't forget to check that out
[323 - 325] once your chicken is nice and golden
[325 - 326] brown we're going to remove it from the
[326 - 328] skillet drain off most of the oil but
[328 - 330] leave them behind just a little bit
[330 - 331] going in with two more tablespoons of
[331 - 333] butter and then those diced mushrooms
[335 - 337] you want to saute those get them nice
[341 - 341] it's about eight ounces of mushrooms
[341 - 343] here then once the mushrooms get a head
[343 - 347] start we're going to add in our shallot
[347 - 350] give that a nice mix as well throw in a
[350 - 352] few uh thyme leaves that's optional you
[352 - 356] thyme if you want also
[358 - 358] and of course we're going in with a
[358 - 359] little bit of better than bouillon
[362 - 363] this is gonna be what we're using to
[363 - 365] really season this uh marsala sauce that
[366 - 369] it imparts tons of chicken flavor into
[369 - 370] the sauce super delicious if you haven't
[371 - 373] look for it in your local grocery store
[373 - 375] it's usually in the chicken broth aisle
[375 - 377] just went in with about a tablespoon or
[377 - 378] so of garlic paste
[378 - 381] and we're gonna work that in
[389 - 389] looking good so much flavor packed into
[389 - 393] this nice and simple dinner recipe
[394 - 395] we're going in with a half cup of
[395 - 397] marsala wine you can find that at most
[397 - 400] grocery stores as well
[400 - 401] bring that up to a boil kind of cook off
[401 - 403] the wine a little bit
[403 - 408] and then we're going in with some heavy cream
[408 - 410] cream mix all that together the heavy cream's
[410 - 412] gonna help thicken things up give it
[412 - 413] some nice rich flavor
[413 - 415] and now we're adding in our chicken
[415 - 417] stock that's about a half cup of chicken
[418 - 419] stock i'm gonna bring that up to a boil and
[419 - 429] i'm gonna bring that up to a boil and reduce it to a simmer [Music]
[429 - 430] [Music] i like to add a teaspoon of browning
[430 - 432] just for presentation purposes
[432 - 435] gives a nice dark and deep color to our
[435 - 437] marsala sauce
[442 - 442] it's optional but i do like the the
[442 - 444] color that it adds there
[444 - 446] it doesn't do a whole lot in terms of
[448 - 450] flavor going in with a little bit of parsley
[450 - 451] going in with a little bit of parsley just to add some freshness and a pop of
[452 - 453] color and then last but not least we're going
[453 - 456] and then last but not least we're going to emulsify one tablespoon of
[456 - 458] kerrygold butter use whatever butter you
[458 - 460] like i tend to like the kerrygold butter
[460 - 461] because it's grass-fed and has
[461 - 463] you know good flavor a little bit better
[463 - 466] for you as well
[466 - 467] season your sauce to taste and then
[467 - 468] we're going to add in those chicken
[470 - 471] breasts and we're going to finish cooking the
[471 - 472] and we're going to finish cooking the chicken breasts until they get up to
[472 - 475] about 165 degrees internal temperature
[475 - 477] at which point they are safe to eat and
[477 - 479] will be super tender and delicious
[479 - 481] go ahead and spoon some of that amazing
[481 - 482] marsala sauce on top
[482 - 486] don't forget the mushrooms and simmer
[486 - 487] that for about four to five minutes
[487 - 489] until the chicken hits 165 degrees and
[489 - 492] you're good to go
[492 - 493] you can serve this up with some
[493 - 495] cauliflower mash if you're trying to be
[495 - 496] on the healthier side or some mashed
[496 - 498] potatoes serve it over rice
[498 - 501] serve it over pasta
[502 - 502] it's very flexible a lot of different
[502 - 504] ways you can serve this
[504 - 506] good meal prep option it also reheats
[510 - 512] [Music] oh man brace yourself for a few
[512 - 513] trademark money shots
[515 - 518] [Music] that marsala sauce is packed with flavor
[518 - 520] that marsala sauce is packed with flavor we also added a little bit of red pepper
[520 - 524] flakes just to add some heat
[526 - 526] heavy on the food porn on this episode
[526 - 528] guys let me know in the comments what
[528 - 533] you think if you've ever had chicken marsala
[534 - 536] marsala you know i gotta try this one break out
[536 - 538] the butter knife just to show you guys
[538 - 540] how tender this chicken is
[540 - 544] gotta give me one of those mushrooms
[544 - 546] here we go moment of truth
[547 - 550] [Music] oh man that's good super simple
[550 - 553] oh man that's good super simple super easy perfect for a weeknight
[553 - 555] dinner option
[555 - 558] gotta go back for some mushrooms hope
[558 - 560] you guys enjoy the recipe i think the
[560 - 561] face says it all
[561 - 563] if you like this video give me a thumbs
[563 - 564] up make sure you subscribe to the
[565 - 573] channel and as always thank you for your support