Okay, from ‘the old country’ is of course a joke considering Chicken Marsala is an Italian-American dish but who cares either way when you’ve got something this delicious! Shout-out to Olive Garden 👋🏻
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espresso in the world of Italian food there’s dishes that come from the great land of Italy and then there’s dishes that come from the great land of Olive Garden this one is no less [Music] delicious chicken marsala it’s a Italian American dish probably created who knows Jersey somebody’s you know a little restaurant I don’t know where it came from I know that Olive Garden probably made it famous but because it comes from Olive Garden which by the way a lot of people like they’ve been very successful for a lot of years they sell a lot of it it’s still really delicious and it’s super simple handful of ingredients let me think 1 2 3 four six like seven eight ingredients all simple kind of stuff with the exception of the Marcela wine that you might not have but we’ll get you around that little Bend when we get there all right we’re going to Butterfly some chicken we’re going to get it cooked in a pan then mushrooms a little onion and the sauce happens it goes back together and Bobs your Italian American Uncle you know what that is it’s a chicken breast obviously everybody should have gotten that this one chicken breast is going to make two pieces of chicken for the marsala I was calling it marsala but that was my Canadian accent so all you want to do is take a knife you want to go halfway cut the whole baby just like this and I would never cut a baby I don’t know why I said that cut the whole piece of chicken just be as even as you can like this and you can open this up a bit and just continue on the inside you’re going to get two of these guys like this put them over here and then using a Ziploc bag one at a time we’ll flatten them a little bit one half goes in and then if I had my my Mallet with me I would use that I don’t so I’ll use the bottle of Marsala wine that will be so important in this recipe be gentle because I did this once with a glass bottle of olive oil and it broke by the way easily 15 under 15 okay repeat with the other one now we need some seasoned flour salt and pepper mix and now our chicken we’re just going to go in gently nice light little coating on each side and repeat with the other one and when you’re done out they come get a hot pan we give them a quick cook got a nice glugg or so of olive oil and when the oil glistens starts to Shimmer it’s almost there one way to test if your oil is ready if you sprinkle a little flour in it and it Bubbles and starts to go a little bit Brown like that and we’re good so in goes our chicken Uno and do couple minutes aside not going to take very long we’re probably 3 minutes or so on the first side it’s thin maybe a couple on the other side nice beautiful little golden brown then we’re going to come out check our color pretty good nice i’ like that a little bit more looks like South America it does from chy angle all right these guys are ready out they come going to let them rest here for a second and if I had my wits about me I’d have my mushrooms ready but I don’t so let’s cut some mushrooms here’s what we got here’s the deal with mushrooms Ms see this dirt you don’t want that dirt you can just take a little towel and brush off the dirt and get the big pieces if there’s a little bit that’s okay snap the stem out and then this like that right go ahead till you’re all done mushrooms cut pans back on the heat and go the mushrooms we want to get these nice little bit of color actually this is a couple minutes by the way I’ve just dropped my pasta you don’t have to serve this with pasta but I like to we’ll just do a little butter parmesan noodle easy thing to go underneath these guys are a way to the races a little butter for a little flavor you would know that now that they’re beautifully soft and luxurious by the way these are crinis could use anything except just know if you use shitaki max will have a little coronary so I will now make a little spot in the middle add a touch more oil then about four cloves of chopped garlic and about one shallot finely diced could be finely diced red onion could be yellow onion finally diced it’s all good and right when it starts smelling amazing which is about 35 45 seconds in like now we’re going to take a little flour and just sprinkle it over the top and then mix it in because that’s going to help thicken our little sauce remember the name of the dish boys name of the dish quick chicken marsala right chicken marsala now we give it about uh 2/3 of a cup and if you didn’t have marsalo wine you could use a little port a little Brandy could use white wine with a little Brandy mixed in with it but you don’t need an expensive one so don’t go nuts doing that and just as this starts to thicken up and now you can see all the deliciousness off the bottom is gone and into the sauce now we’re going to add some chicken stock like this let this start to Bubble away bubble away bubble away bubble away thereby mixing in thereby making it amazing and just when we come to a simmer we’re going to add one more thing and that will be some heavy cream oh now see here’s the part that makes chicken marsala amazing the smell that’s coming off of this it’s that Marsala wine it’s so great so bring her back to a little simmer we want it to thicken up a bit again there we go can you get that smell chancy yeah it’s great it’s really nice it’s very it’s very unique this is not like you use just white wine in this that’s why if you only have white wine and you add a little Brandy to add to it you’d be in great shape so give this about a a minute or so on this little simmer I can turn it down a tiny bit we want it to thicken and you see it doing that right before your eyes okay I’ve told you before when you can take a spatula or a spoon and drag it across and the sauce doesn’t fill in right away like this like Moses parting the red se you know you got a beautiful sauce happening so we take our chicken we bring it back it’s coolish now Nestle it in put a little bit on top M the smell all right that can be on low now just just let me prep the noodles for this so I’ll move this guy away okay these are my drained noodles and they go in the pot we’re going to add a couple knobs of butter as our British friends would say and we’ll mix just to melt the butter now we’ll add some Parmesan cheese and I don’t know where my micr plain zester is and I’m mad about that this is just a really simple little butter noodle deal I’ve held back a little bit of the pasta water you can add a little bit so you can get it as creamy as you like but you don’t want to add regular water when you’ve been cooking the pasta and the water water is all beautifully starchy little hit of salt and pepper that that’s going to be fantastic all right we’re ready to Plate let’s go and we go like this pasta in oh it’s fantastic look at this guys look at this boys wow so tell you what let’s go one and two like that with a little extra of this sauce on top Oh Be Still My Heart yes of course go ahead put some green on top if you want but me this time just some pepper and if you want to do a little parmesan uh by all means it’s up to you bud up to you damn son I am ready for this so here just a little bite beautiful chicken possible now to get some pasta like this with my chicken I’m never going to do this nicely but that’s okay because this is going to be Fantastical hey watch I can do this hold on there you go that’s pretty good uh POA petito wow I can’t remember last time I I was at a Olive Garden do you no chance can’t remember are they still in business they are I think so Red Lobster might not still be in business they all you can eat shrimp they all you can eat shrimp promotion yeah they got by they built the promotion to build business and it killed them the shrimp put them right out of business yeah damn but if theirs is this good then you should go and get it better than that you should just make it I want to encourage you to make these things you don’t have to make it with the pasta you you could have mashed potatoes if you wanted pasta just feels right and good and don’t forget when you have butter noodles you can feed four-year-olds or Max his favorite thing right yes loves butter noodles nothing wrong with it it’s a beautiful palette to put this amazing Chicken on worth buying a bottle of marsala really is uh under $15 under 15 minutes it’s fantastic thanks for hanging out with us if you’re not a subscriber we’d like you to be because it just tells us that you like us but but also you could win one of those knives there they are we’re giving away s the cooking guy knif we’re giving away a s the cooking guy knife every video this year the stack is diminishing are we halfway yet January February March April May June we’re close we’re getting close so get off the stick Sparky hit the Subscribe button and go out and make this and don’t eat the same stuff all the time tired of saying that but you don’t get it unless I drill it into your head