In this video, we teach you how to make one of our favorite meals: Creamy Chicken Marsala with Fettuccini! Stay tuned for more!
Say welcome to it. Oh, hey guys. Welcome to Green Haven Kitchen. I’m Jenna. I’m James. And today we’re going to be making chicken marsella. It’s really easy and fun to do. So to make chicken marcella, you need chicken, obviously, cuz that’s boneless, skinless chicken breast or tenderloin. Salt. First, we need to heat some oil in a pan. And while they are heating their oil in the pan, they can generously season their chicken with salt and pepper. [Music] Normally, this is when I would have my husband chop up some mushrooms, but he was busy, so we’re going to chop up the mushrooms ourselves. Never play knives like that. Can you get me Can you reach the flour? We need some flour. I forgot the flour out. Nope. It’s in the upper one. Can you reach up there? Probably not. That’s okay. I got it. Which one’s the flower? This one here. Nice. Yep. Cover the whole thing. I forgot about this part. You can you need to coat the flour or the the the chicken flour. Yes, please. Or slice, whatever you prefer. Just be careful with oil cuz the oil is hot and it hurts. That’s okay. You can put them in there. Just carefully. You don’t want to drop them in there cuz then the oil will splatter back at you. So, you got to put them in really gently. So, just do watch how I do it. I bring the chicken to the pan. Let’s get my husband’s beautifully chopped mushrooms. Good job. Can I get the spatula out? Oh, yeah. You can get the spatula out. So, this is what your chicken should look like. So, plate your chicken and turn your pan down to low heat. In case you couldn’t hear that, plate your chicken and tent it with foil, bag of foil, and put your pan on low heat. Saute your mushrooms. So, put some butter in a pan. Again, I don’t measure things. Maybe 2 tbsp of butter. That’s probably more than 2 tbsp, but that’s melt of butter. You also need some chopped garlic. I think I forgot to mention that. I’m going to put these mushrooms in the pan of melted butter and sauté mushrooms. All right, let’s add a little tablespoon. Tablespoon of that. About a tablespoon. Let’s get garlic. Let’s get a tablespoon. This is about a tablespoon. That much? Wow. Here. Wait. the oven. Careful. Gorgeous. Flip the spatula around. So, you’re scraping up the bottom of the pan. You want to scrape all those bits. All right. We’re going to let that sit for a second. Let our garlic brown a little bit. And then the fun part. What’s the fun part, Mom? We’re making a r [Music] is um a combination of flour and butter. It makes a paste. So, technically, just put butter and flour in there. Yeah. They melt it together and it makes a paste. And that’s where the thickness in our sauce is going to come from cuz we love a thick creamy sauce, right? Who doesn’t? Exactly. Throw a handful in there and then we’ll see if we need any more. But do it two hands. No, just one handful. Let’s start with one handful. Well, for our butter fries, do it while the butter is melting. Nice. Good. All right. So, a childized handful of flour would be good. So, normally a rue would make a paste, but since we added it into our mushroom and garlic mix, it’s kind of just done like a nice little clump, which is exactly what you want. You’ll see that that will all dissolve and make a nice thick sauce. Now, we’re going to use a Marcela cooking wine. So, about like two cups of Marcela wine. Two cups. Make them dizzy. All right. So, let that come to a simmer. Let it simmer. That means just let it sit by itself at a low boil. You don’t have to do anything to it, but just let it sit because you want the wine to cook out some of it. Where’s our chicken sourness? Chicken is tented under that boil. Now that the wine has cooked down a little bit, we’re going to add about a cup of chicken broth. And then we’re going to let that come to a simmer. So, this is still tasting a little bit bitter to me. And when things are tasting a little bit bitter, a great way to solve that is with a little bit of sugar. So, I’m just going to pour a little bit of sugar into your hand. And then you’re going to sprinkle it over the pan. All right. Go ahead. Just do like that. Sprinkle it in. Gorgeous. Perfect. And then you have a little bit of sugar on your hand, too. No. All right. So, basically, this is what your Marcela sauce should look like. Here, James, you take the camera for. So, basically, you have a Marcela sauce here, but we are making chicken marcella fetuccini alfredo. So, we’re going to add a little bit of heavy cream to this. Great. I’ll do it for you. Actually, it’s okay. It’s okay. I like it. Spills. That would be great. Thank you so much, baby. Spills happen. And then, could I put that in? Yes, of course. So, let’s pour about a cup of heavy cream into our masala sauce. Yep. Pour it all in there. Gorgeous. We got to get to you are good to go. Now would be a good time to start boiling your water for pasta if you are going to be having this with pasta. Some people just have it with chicken. That’s I’m not some people. Now that our sauce is gorgeous, we’re going to put the chicken back in. Not yet. We got to put the chicken back in the sauce. Yay. And then I could do this. Turn it on high. We’re actually turning it to low. All right. This is what your creamy chicken marsala should look like. And we’re cooking our educ. [Music] A little bit of this first noodle. Really good. Thanks for cooking with us. Bye. See you next time. Bye. [Music]
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