I’ve wanted to do an updated chicken Marsala video for quite a while now, but it was brought to my attention that I’ve never posted a video for chicken Milanese, so I decided to mash up these two iconic dishes, and I couldn’t have been happier with the results. Enjoy!
For the fully formatted, printable, written recipe, follow this link: https://www.allrecipes.com/recipe/285679/chicken-marsala-milanese/
To become a Member of Food Wishes, and read Chef John’s in-depth article about Chicken Marsala Milanese, follow this link: https://www.youtube.com/channel/UCRIZtPl9nb9RiXc9btSTQNw/join
You can also find more of Chef John’s content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/
30 Comments
What brand pans do you use?
anyone else wondering what seasoned flour did to loose his trust
This is also a great recipe starter for another way. Chicken legs/thighs, seared first before the mushrooms, remove, and add onions and garlic, then dropped in after chicken stock. More of the flavors penetrate the chicken. Use cheaper cuts of meat too. No frying needed for faster meal.
Sifter was a great idea
One of the nicest people on the internet this guy he’s just a very warm person
One of the nicest people on the internet this guy he’s just a very warm person.
I always learn so much from you! Appreciate you talking about even the routine steps like seasoning in beading!
Thank You Sir for using Dry Marsala Wine. It’s a must!! Sweet Marsala is an after dinner drink or used for desserts. Thank You for educating the Masses.
Excellent recipe as always, but VERY dull, bassy sound on this video. Seems like he switched to a different microphone. WAY too deep, NOT a good sound. Mid-tones missing also. If it ain't broke don't fix it!! I cut it short, too distracting.
John, I respectfully request, is there any way to work this into a Picatta? I know, it requires some distillation, but that's what I was thinking the whole time. Could that even work??? Thank you.
You are so dang smart! I love you!
What a great idea to apply egg, flour and panko on the chicken as opposed to wasting on 3 plate method! Leave it to the amazing Chef John! If your going to San Francisco….
Just watched Chef John’s original chicken Marsala video from many years ago. It’s interesting to see the dramatic improvement in production value, particularly sound, which is worlds better. Bravo. The effort is very apparent. Also love the increased confidence in vocal presentation, videos are now charmingly schticky and relaxed. Btw, I’ve made a number of John’s recipes, they are well researched and explained. ☮️
Thank you kindly🤍
making this tomorrow
I'm making as a part of my Thanksgiving dinner, thank you.
Onions with the mushrooms would make it amazing
I think I'm the only one who keeps coming back to make a comment. But it's also helped me make notes lol, I found the Masela wine, I have discovered if you are out looking for special items I look at the parking lot of a store to get an idea if they may have fancy ingredients, you know what I mean, lol, so another tip to add a long with the others, BUT to help make this easier at the ponding stage and if you are making more than 2, or 5 like I've done, this time I need to make 10 for dinner tomorrow and I'm preparing this in advanced so I can just take it out and fry it up…anyway the tip:
Butterfly the chicken all the way making one chicken breast become two. This also helps when pounding them flat. Also you might think it will save you the pounding step if you buy the thin cut boneless skinless chicken breast, but it doesn't. First they shrink down and are way too small so unless you want to make a kids version of this…and by skipping the pounding stage, I've found it robs you of that texture and buttery melt in your mouth you get when pounding the chicken, so no on the pre thin cut chicken breasts it's a bad idea. I was told by the family why isn't it as good and why is it so small, so to avoid uncomfortable questions and have sad faces as their owners knew what it's supposed to be like, avoid buying things cut to save a step. But the tips I've listed here between these three comments are golden. My family makes requests for this it's that good. And again here to help if anyone has issues or questions just send them in a reply. Thanks for reading.
I’ve made chicken marsala many times for my family. Due to health reasons, my memory isn’t what it was and I skip steps when I make my own recipes. I like to have them on video to guide me so I looked up Chef John’s recipe and saved this in my favs long ago and brought it up last week. Finally got time this evening to make it. Craving satisfied. It’s very similar to mine and So Good! Think I’ll leave the lemon off next time. Made it a bit too tangy for me
Chef John's voice is so soothing, I would literally listen to him narrate how to make an ear wax and drain hair cake just cuz it's him.
Bravo! I hate seeing people dirtying dishes when there is no need.
This recipe is OUTstanding! I made it exactly as described (except for those 2 garlic cloves that somehow got diced and accidentally dropped in for the last 30 seconds of browning the mushrooms) and we loved it. The sauce was wonderful. I had enough for the two of us to toss some pasta in it after I sauced the chicken breast. This is truly delicious food and not at all difficult to make. In addition, that chicken breast technique is super all by itself. The addition of the Parmigiano Reg is amazing! I suspect those babies will occasionally show up without sauce!
Amazing chef John. These two together are so delicious. But that mushroom sauce, we have to double it up because it’s so good.
Looks good
You are the Calabrese of your Marsala Milanese.
I save my cereal bags for flattening meat, etc.
I thought chef John wasn't going for the salad!😅
Delicious! Lot of flavor packed into fortified wine and chicken stock. But I would say 1/2 cup of Marsala and 2 cups of chicken stock was not optimally balanced, for me at least. That’s a lot of chicken stock to reduce. So on the second attempt I upped the Marsala a little and reduced the stock a little. But hey! Chef John is the Man, so I trust
I'm the same way with flour and seasoning, might be a little different on a restaurant bulk or daily usage basis combined as a recipe Incorporated together but otherwise…
Im sure you are a great person and cook, but your vocal projection erks me