[2 - 2] what's up guys welcome back summer is
[2 - 3] officially here and that means it's hot
[3 - 5] outside and we don't have time to be
[5 - 8] slaving away over a hot stove so today
[8 - 9] I'm going to show you a quick and easy
[9 - 12] 30 minute meal this is my recipe for
[12 - 14] chicken marsala but before we get into
[14 - 15] that please take a quick second to
[15 - 17] subscribe to the channel make sure you
[17 - 18] hit that Bell so they have notifications
[18 - 20] as well alright guys meet me in the
[20 - 21] kitchen let's make it happen first
[21 - 23] things first we need to prep our chicken
[23 - 26] today we have one and a quarter pounds
[26 - 27] of boneless skinless chicken breasts
[27 - 29] this is going to make about four
[29 - 32] portions for about 11 pretty cost
[32 - 34] efficient meal here you want to take
[34 - 36] your blade we're gonna butterfly this
[36 - 37] chicken so just slice right on the
[37 - 39] inside like you see me doing right here
[39 - 41] and just kind of use your fingers as a
[41 - 43] guide obviously keep them out of the way
[43 - 45] of the sharp object but
[45 - 48] we just want to Butterfly this if it
[48 - 49] kind of breaks off a little bit it's no
[49 - 51] big deal we're also going to flatten it
[51 - 56] out so it Cooks evenly
[59 - 59] one portion two portions repeat that
[72 - 72] three portions four next up guys we're
[72 - 74] gonna flatten these out basically we
[74 - 76] just want them to be nice and even
[76 - 78] so typically you would grab some Saran
[78 - 79] Wrap I don't have that so I'm using
[79 - 81] parchment paper here
[81 - 86] it'll still get the job done
[88 - 88] grab your heavy object of choice
[88 - 92] preferably a meat mallet
[103 - 103] all right my friends so we got a nice
[103 - 106] even chicken breast to work with here
[106 - 108] we're gonna go light on the salt because
[108 - 110] we're using my seasoned flour for this
[110 - 112] recipe but if you're not then go ahead
[112 - 114] and season it how you typically would
[114 - 115] so first things first we're going down
[115 - 119] with some Italian seasoning
[119 - 128] nice even application of that
[131 - 131] followed by a real light amount of
[131 - 133] cayenne just for a little subtle heat on
[138 - 138] and then a light application of my
[138 - 140] all-purpose seasoning this is a low
[140 - 142] sodium product so I'm cool with using
[148 - 148] flip it over show the same love to the
[148 - 158] other side foreign
[158 - 161] foreign that's what we're looking like
[161 - 163] all right guys so this is a very light
[163 - 165] dusting of flour we have my seasoned
[165 - 168] flour here go ahead and season your own
[168 - 169] flour if you don't have this product you
[169 - 171] can hit it with some salt pepper garlic
[171 - 174] onion powder things of that nature we
[174 - 176] got a few other spices and unique
[176 - 177] flavors in there but if you're doing
[177 - 179] this at home without that then just
[179 - 181] season it however you would like to no
[181 - 183] egg wash required we're just going to
[183 - 186] hit it with a nice light coating try to
[186 - 187] make sure that it's you know even though
[187 - 190] you don't want any bald spots in there
[190 - 191] about like that
[191 - 194] shake off any excess let that hang out
[194 - 196] while we prep all of our other
[196 - 198] ingredients but you don't need to you
[198 - 199] know waste a whole bunch of flour here
[199 - 201] guys so probably about a cup of flour
[201 - 204] we'll get the job done for Four chicken
[210 - 210] all right my friends next up Pro tip on
[210 - 212] how to clean your mushrooms or I guess
[212 - 214] the pro tip is to clean your mushrooms I
[214 - 216] like to get a damp paper towel put it in
[216 - 218] a mixing bowl like this and then we just
[218 - 221] add our mushrooms in there mushrooms
[221 - 223] typically come from the store pretty
[223 - 225] dirty so you just want to kind of give
[225 - 227] them a good little scrub
[227 - 229] make sure you get any
[229 - 231] stuff off of there that you don't want
[233 - 235] and then we'll just set them aside
[235 - 240] as they're clean
[242 - 242] what you don't want to do though guys is
[242 - 244] like run them under water or submerge
[244 - 246] them in water because mushrooms tend to
[246 - 248] act like a sponge and they'll get
[249 - 250] waterlogged and like kind of retain all
[250 - 252] that moisture
[252 - 254] and that's not really what you want
[254 - 256] all right so here we have eight ounces
[256 - 259] of mushrooms on this side we're gonna
[259 - 262] prep our shallot
[264 - 264] this is a super big shallot
[264 - 267] so we're gonna use half of it
[267 - 271] almost looks like a potato
[273 - 273] it's a nice rough dice
[273 - 277] on the shallot it'll cook down nicely
[277 - 280] it's going to add some great flavor
[280 - 281] you could use the onion too guys if you
[282 - 284] don't have a shallot no big deal
[284 - 285] all right so next up it's time to get
[285 - 287] the party started and actually start
[287 - 289] cooking something so we're going in with
[289 - 291] about a fourth cup of good quality olive
[292 - 294] oil use avocado oil if you want but
[294 - 296] use avocado oil if you want but traditionally obviously for an Italian
[297 - 298] dish they're going with olive oil that's
[298 - 300] what we're using today and I'm going to
[300 - 303] toss in two to three tablespoons of
[303 - 305] butter as well
[305 - 307] because why the hell no butter makes
[307 - 309] everything better so the goal here my
[309 - 311] friends is the shallow fry
[311 - 314] these chicken cutlets onto their golden
[314 - 316] brown and beautiful
[316 - 318] partially cook them basically then we're
[318 - 320] going to remove them
[320 - 322] and then cook our mushrooms our shallots
[322 - 325] make our sauce add the chicken back
[325 - 326] and let them finish cooking in that
[326 - 329] marsala sauce the heat's not too crazy
[329 - 332] we're gonna go ahead and add in our
[341 - 341] make sure they all got some Elbow Room
[341 - 344] in there so they can breathe
[344 - 346] let's give them about three or four
[346 - 348] minutes per side
[349 - 351] [Applause] so after a few minutes you should be
[351 - 353] so after a few minutes you should be looking like this
[353 - 356] go ahead and flip it over
[356 - 371] beautiful golden brown color
[373 - 373] all right so we strained up a little bit
[373 - 375] of the oil but we're gonna leave enough
[375 - 376] to coat the bottom there's still a lot
[376 - 378] of flavor in there too we want to use
[378 - 381] that flavor to cook our mushrooms
[381 - 383] now turn the heat down so you don't burn
[383 - 385] yourself when you go dropping the
[385 - 386] mushrooms in there
[386 - 389] I suggest you do the same mushrooms and
[401 - 401] we just really want to cook these down
[401 - 403] to the mushrooms begin to caramelize a
[403 - 406] bit get nice and tender
[406 - 410] we'll season them up
[411 - 411] all right so now we're gonna go ahead
[411 - 413] and season this up I'm going in with
[413 - 416] some chicken bouillon powder
[416 - 418] amplify the flavor a bit you can use the
[418 - 419] better than bouillon base if you want to
[419 - 422] but this is a little easier for me
[422 - 426] a little touch of Italian seasoning
[426 - 432] a good tablespoon or so of garlic
[434 - 434] I'm gonna throw in some fresh thyme that
[434 - 437] will fish out a little bit later
[437 - 439] this is just going to add some nice
[439 - 442] fresh herb flavor
[444 - 444] and I'm also going to hit it with some
[444 - 448] all-purpose seasoning
[451 - 451] immediately that garlic in time got the
[451 - 453] situation smelling good
[453 - 455] your folks upstairs will be coming down
[455 - 457] asking when dinner is ready any minute
[464 - 464] time doesn't take much time I should say
[465 - 468] to insert a corny joke so you can go
[468 - 469] ahead and fish that out after like a
[469 - 472] minute or two
[473 - 473] or if you don't want to be lazy like me
[473 - 475] you could you know chop it up
[475 - 478] and just use the leaves but I just want
[478 - 480] to get the aromatics in there add a
[480 - 482] little bit of that flavor and then we
[482 - 484] just fish out
[488 - 488] the time Sprigs
[488 - 490] try not to burn your hand
[490 - 492] along the way
[492 - 494] but there we go we got a nice beautiful
[496 - 499] on the mushrooms now we're going in with
[499 - 507] a half cup of good quality Marsala wine
[509 - 509] increase your heat to high so we can
[509 - 514] cook that wine off let it reduce
[520 - 520] after a minute or so once that reduces
[520 - 521] we're gonna go in with our chicken broth
[521 - 525] and then finally our heavy cream in goes
[525 - 527] the chicken broth
[527 - 530] but they come back up to a boil
[530 - 532] let that roll for a minute or two then
[532 - 534] add in the heavy cream so once that's
[534 - 535] cooked down a little bit and reduced
[535 - 537] we're going in with a quarter cup of
[540 - 541] if you want to lighten this up you can
[541 - 544] use whole milk or half and half your
[544 - 547] sauce may just not be quite as thick so
[547 - 550] at this point we want to let this simmer
[550 - 552] for about 10-15 minutes we're going to
[552 - 553] add the chicken in after about five
[553 - 555] before you add the chicken though you
[555 - 556] want to taste it and make sure the
[556 - 558] flavor is spot on because once you add
[558 - 559] the chicken in there
[559 - 561] you're pretty much done until you maybe
[561 - 562] add a little finish and salt when you
[562 - 564] plate it up as a little bit of a cheat
[564 - 567] code you can add just a pin drop of
[569 - 571] Browning to give it a little bit you know darker
[571 - 573] to give it a little bit you know darker richer color
[573 - 575] totally up to you
[575 - 576] you could also use some dark Japanese
[576 - 579] soy sauce as like a Umami flavor
[579 - 581] enhancer we're going to add some parsley
[581 - 587] now save the rest for garnish
[588 - 588] and you got yourselves a beautiful
[588 - 591] marsala sauce
[591 - 592] one of the other things I like to do is
[592 - 594] just add a little tablespoon of butter
[594 - 596] towards the end
[596 - 598] just let that kind of melt down into the
[604 - 604] last thing we need is a little fresh
[611 - 611] and then in goes
[621 - 621] any accumulated juices are fair game too
[621 - 624] since it's going to finish cooking
[624 - 626] no flavor left behind
[626 - 627] if you want to spoon a little bit of
[627 - 629] that sauce on top I wouldn't be mad at
[629 - 632] you I would actually encourage you to do
[638 - 638] all right guys we're gonna go ahead and
[638 - 641] plate this up family style
[641 - 644] can't forget the sauce
[650 - 650] and this is the part where I say brace
[651 - 652] yourself for a trademark money shot say
[652 - 655] it with me guys looking good
[655 - 657] the only thing left to do my friends is
[657 - 659] getting there for a taste test
[659 - 661] but before we do that please take a
[661 - 662] quick second to subscribe to the channel
[662 - 665] make sure you hit that Bell so they were
[665 - 667] notifications as well alright guys time
[667 - 669] for the Moment of Truth you can plate
[669 - 671] this up with some pasta over mashed
[671 - 674] potatoes over white rice cauliflower
[674 - 677] rice for my keto folks
[677 - 679] whatever you want
[679 - 680] but I know I need both of those pieces
[681 - 684] that's for sure here we go