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  • (gentle music)

  • (boards scraping)

  • - Hey everybody, it's Natasha, of NatashasKitchen.com,

  • and today, I'm gonna teach you how to make Chicken Marsala.

  • This is a 30 minute recipe, restaurant quality,

  • and an easy weeknight meal,

  • so let's get started!

  • We'll start with some quick prep.

  • You'll need eight ounces,

  • or half a pound, of brown mushrooms,

  • sometimes called baby bella mushrooms.

  • Thickly slice those up and set them aside.

  • Next, finely mince two large garlic cloves.

  • Also, finely chop two tablespoons of fresh parsley,

  • you can use flat leaf or Italian parsley,

  • and I like to chop a little extra to garnish the top.

  • You'll need two large chicken breasts.

  • Cut those in half lengthwise

  • so you end up with four even cutlets.

  • For more even cooking times,

  • it helps to pound the chicken

  • between some layers of plastic wrap

  • to about 1/3 to 1/4 inch thick.

  • You can pound the chicken

  • using the flat side of a meat mallet,

  • or a variety of other kitchen tools.

  • (mallet pounds)

  • Season the chicken all over with half a teaspoon of salt,

  • and a quarter teaspoon of black pepper.

  • Pour 1/4 cup flour into a shallow bowl,

  • then dip each chicken cutlet,

  • shaking off the excess flour.

  • Dredging the chicken in flour

  • will give it a beautiful golden crust,

  • and will help thicken up the sauce.

  • Place a large skillet over medium heat,

  • and add two tablespoons of olive oil,

  • and one tablespoon of butter.

  • Once the butter is melted and the oil is hot,

  • add the chicken to the pan in a single layer.

  • Saute about three minutes per side,

  • or until the chicken is golden brown

  • and just cooked through.

  • With chicken, I like to double check

  • with an instant read thermometer

  • to make sure it's reached a safe 165 degrees Fahrenheit,

  • and I'll link to the thermometer we use in the notes.

  • Once the chicken is done,

  • remove it to a plate and cover with foil to keep it warm.

  • Add your thickly sliced mushrooms with more oil as needed,

  • and saute those for another five minutes,

  • until the mushrooms are soft and golden.

  • Once the mushrooms are done,

  • sprinkle the top with half a teaspoon of onion powder,

  • and two minced garlic cloves.

  • Saute for another 30 seconds, stirring constantly,

  • or until the garlic is fragrant.

  • Add 3/4 cup of dry Marsala wine,

  • and make sure it's a dry Marsala, and not a sweet Marsala.

  • Boil that down for about four to five minutes,

  • or until most of the liquid is evaporated,

  • then add 3/4 cup of chicken stock.

  • While stirring the sauce,

  • slowly pour in half a cup of heavy whipping cream,

  • then bring it to a simmer and continue to cook the sauce

  • another four to five minutes,

  • or until it's slightly thickened.

  • Season the sauce at the end

  • with another quarter teaspoon of salt,

  • or add salt to taste.

  • Once the sauce has reached your desired consistency,

  • add the chicken cutlets back to the pan,

  • and sprinkle the top all over

  • with two tablespoons of fresh parsley.

  • Spoon the sauce all over the chicken cutlets,

  • and keep it on the heat

  • just until the chicken is heated through,

  • then take it off the stove.

  • (laughs)

  • I am so excited to eat this.

  • It is time for the taste test.

  • And I do like to serve with a little bit more fresh parsley,

  • because it gives it that vibrant color,

  • and of course more flavor, we're all about that.

  • And then of course, spoon on some extra sauce,

  • over each piece of chicken.

  • Plenty of mushrooms, oh, this is so creamy and delicious,

  • I cannot wait.

  • And the sauce does get a little bit thicker as it cools,

  • so don't worry if it seems a little light at first.

  • Okay, here we go.

  • And I wanna show you just how

  • juicy and tender this chicken is,

  • so take a look.

  • Okay, hop in here.

  • Oh yeah, that's what I'm talking about.

  • Yum, okay.

  • And of course, I'm gonna have a little bit more sauce,

  • because that is what makes this chicken so, so fantastic.

  • Yeah, we like to keep chicken exciting around here.

  • (laughs)

  • Oh, yum, yum, yum, yum, yum.

  • Okay, here we go, the taste test.

  • Are you excited?

  • I'm excited.

  • Extra saucy.

  • Mm, mm, mm.

  • I love that the sauce has so much rich flavor,

  • but it feels light and so, so satisfying, yum.

  • And then it's got those meaty mushrooms,

  • I love that they're thickly sliced.

  • I love mushrooms (laughs).

  • And this thickly slicing them

  • gives them that much more flavor.

  • Let's get some of those mushrooms, smothered in sauce.

  • This gets me excited,

  • because it totally tastes like

  • my favorite restaurant chicken Marsala!

  • And it is so easy to make at home.

  • And just, make it at a fraction of the price.

  • This is so good over pasta,

  • steamy, buttery white rice,

  • or creamy mashed potatoes,

  • but you can just put it on everything, it's delicious.

  • If you made it through our taste test,

  • you're probably hungry for more.

  • Check out some of our all-time

  • most popular easy chicken recipes right over there,

  • and right down there,

  • and make sure, make sure, make sure

  • you click below to subscribe,

  • and when you do, hit that little bell icon

  • so you'll get notifications

  • every time we post a new recipe,

  • and we'll see you in our next video.

(gentle music)

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B2 chicken sauce parsley saute teaspoon taste test

Creamy Chicken Marsala Recipe - 30 Minute Dinner

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    林宜悉 posted on 2020/03/25
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