This One Ingredient Makes Chicken Marsala Way Better

Chicken Marsala is a super tasty Italian chicken dish. It starts with well-seasoned flour-dredged thin-sliced chicken cutlets that are pan-seared to perfection. The cutlets are then tossed with seared mushrooms in a creamy marsala wine sauce. To make it even better I added smoked prosciutto. If you can't find this ingredient feel free to omit it or go with regular prosciutto. I hope you enjoy this classic chicken marsala recipe!

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[drewfleming]

There's something so satisfying about deglazing a pan; esp when it has lots of delicious brown bits.

[BergenholtzChannel]

This is the first time I have seen this older video. I really like this style better! It is softer and gentle.

[TheWalterHWhite]

You're quickly becoming my favorite chef! Salute!

[kristinecongram]

Ok seriously, these recipes just keep getting better!! Made this tonight, family DEVOURED it.
Amazing with such simple ingredients, truly. Thanks so much, really love your style of cooking.

[DivaliciousMD]

Another winner tonight! My husband and I absolutely loved this dish. I told him if we're not going out to the Italian restaurant, I'm bringing the Italian restaurant home to my kitchen. I did just that thanks to your great recipe and instruction.

That's 3 for 3! Win-win... Win!

[larryp.]

You're such a pleasure to watch because of the information you include and your humility. Thank you for making me a better cook. I wish you much success.

[jfager]

50(?!) years ago, my parents' friend, a wild mushroom expert, educated us on how to find great mushrooms including chantherelles, shaggy manes, and a 17 pound puffball that fed the neighborhood for 3 weeks. He liked to put mushrooms in a big bowl of cold water and generously shake salt over the top of the bowl. As the salt sank past the floating mushrooms, it pulled the dirt to the bottom. It left clean mushrooms that could by rinsed and dried or whatever else you wanted to do. No fuss, no brushing, no scrubbing. Try it sometime, see what you think.😊 I love your recipes. ❤

[samsiryani]

You have been my go to chef for the past few weeks of me cooking Sunday dinners at my house for the family and thank you for being a great chef and teacher in the process.. thank you sir, Salute !

[Lou_Snuts]

The smoked procutto (Speck) is a great idea. I never thought of that. Also, try substituting reconstituted "dried porcini" mushrooms. I use them instead of the button mushrooms. They add an additional depth of flavor. Also, reconstitute them in the chicken stock. That way, the added mushroom flavor comes through even more.

[janetc]

I made this tonight. I added tarragon and sage which was recommended in another recipe. That an extra fresh flavor. It turned out wonderful even though I forgot the parsley 😳

[piapacino]

I made this tonight Jim! My husband helped with the chicken; but, I did the rest, and it was huge, huge, huge hit with my guys❤ I served with garlic rubbed crostini, and a big salad!

[Blueskies-qw]

"Got no time for that" Real life! That's why I love your cooking....in a hurry to eat!

[Kralechka]

Made this and it turned out delicious! Didn’t know if I’d find Marsala in Germany but I did!

[patphares]

Oh my! Recipe of the gods! Excellent …tried and true. Thank you so much. Recipe added to many of my fave recipes from you.

[hi_wifi_guy]

Prosciutto is a great idea, can't wait to make this. Thanks for posting, this is a great channel !

[maxsportsman]

I really like what you said about the more you cook the more you'll learn when to make adjustments when needed. Obviously I just paraphrased you but I get you point and I agree 100 %!

[olivojoe]

Love your videos brother, made the chicken piccata for my family, all women🙂, and they loved it!!! Gonna make this Marsala tonight. Thanks a bunch!!! Keep making your videos!!!

[donsuccone]

Love this early video, I'm glad we get to see the Presenter nowadays! My all-time favourite cooking channel! Keep up the fantastic work! Thanks

[patriciam]

You have become one of my favorite Chef's on Youtube! I love your recipes and your unassuming way. So real and it's like living in my old Italian neighborhood, calling upon a neighbor for cooking advice! I have one question, why do chefs not wash mushrooms instead of just brushing them off? Just a curiousity! Thanks....

[stonefly]

Great dish! One note: always mix your cornstarch in cold water. It won't clump up if you use cold water. Thanks!