- Today, we're making a creamy,
comforting Italian classic. It's chicken Marsala. And if you like this video, don't forget to hit that
like button and subscribe. You're watching Preppy
Kitchen, where I, John Kanell, teach you how to make delicious
homemade dishes to share with your family and friends. This chicken Marsala will
be ready before you know it. So let's get started. First off, mince about
two tablespoons of garlic. Give it a good smash and then mince it up. I read two tablespoons as five cloves, in case you're wondering. Set the garlic aside and now we're just gonna prep the chicken. For this recipe., I'm
using two chicken breasts, which is about one and a half pounds. We're gonna slice this down
the middle to two cutlets and now pound it out really quickly. Don't forget to wash your hands. We're gonna sprinkle the chicken evenly with about a teaspoon and a half of salt and half a teaspoon of pepper. There we go. Flip it over and repeat. The nice thing about this
dish is it's so easy. It's a weeknight treat and it's
just the perfect combination of like creamy with a
lot of depth of flavor from the Marsala itself. And of course the mushrooms. Add about half a cup of flour onto a shallow dish or a little bowl. You could also do this in a
plastic bag if you prefer. And now we're just gonna
dredge the chicken. This'll help it brown up and
really like capture a lot of the flavor from the juices. And set it aside. You do wanna make sure to like
dust off any excess flour. If you'd like to add some
extra spices or herbs to your dredging mixture, go ahead. There are so many delicious
flavors that you can add, but for today, we're gonna
keep it nice and classic. Now that our chicken is dredged, it's time to go onto the pan. Use a big pan and either have a stainless one
or a cast iron, if possible, they're gonna give you a really nice like browning on the chicken. Heat about a quarter cup of
olive oil over medium high heat until you see it start to shimmer. My olive oil is dancing in the pan so we are going to cook the chicken for three to four minutes on
either side until it's browned. Turn it over once it's lightly browned.
(pan sizzling) While the chicken's
cooking, grab a wire rack for it to drain and rest on. Chicken Marsala goes with a ton of things, but, in my opinion, the best is pasta that's freshly cooked with a little bit of browned butter and some salt. (John grunts) My chicken is lightly browned. I'm gonna set it onto a wire
rack to hang out for a bit. If things got a little crazy in the pan, you can wipe it down and just get some of the charred bits out. Those are not gonna have as much flavor as the browned bits. They're different. And now we're gonna add
two tablespoons of butter, two tablespoons of olive oil, and place this over medium heat. Now I'm adding eight
ounces of sliced mushrooms. You can use any mushroom you enjoy. These are like button mushrooms but cremini, brown mushrooms. They're all great. And this is about as many
mushrooms as your pan can handle before it becomes overcrowded. Sprinkle in half a teaspoon of salt and half a teaspoon of pepper. Stir occasionally. And you wanna see some
color on those mushrooms. If your pan has a nice
even heat like this one, you don't have to worry about moving the mushrooms
around that much. You really just have to flip
them over once or twice. If you have some hotspots though, go ahead and move them around. Mushrooms are one of my
favorite things to eat. I will just order a big plate of mushrooms at restaurants when that's available. So this dish is a no brainer. Okay, once your mushrooms
are lightly browned, you're gonna add the
garlic in and stir a lot. Don't let that garlic burn. That's a recipe for bitter unhappiness. Immediately, you get this
wonderful aromatic whiff of garlic coming out. You wanna get a little bit
translucent, not burnt. I'm getting occasional
whiffs of this Marsala and it's so good. It's the key ingredient in cannolis and it just has this
wonderful flavor to it. You should definitely
have some in your pantry. One minute later, we're gonna sprinkle in a tablespoon of flour
and just coat everything with the flour and let it toast up a bit. We're gonna measure out
three quarters of a cup of Marsala right now. Marcel is a fortified wine, so it has a little bit of
brandy in it, basically. Okay.
(John sighing) If you don't have Marsala but you wanna make this, you
can use a dry white wine, with like a tablespoon or
so of brandy added to it. Okay, immediately it looks silky, velvety, it's everything you want it to be. After the alcohol's cooked down, we're gonna add half a
cup of chicken stock, mix it in and now we're
gonna reduce the heat to low and just let this simmer and reduce to become this velvety, buttery sauce that you're gonna love. Our sauce has thickened up and now it's time to stir in
a quarter cup of heavy cream. After you add the cream in, it's time to return the
chicken where it belongs, which is that warm creamy pan. Place that in. We're gonna let this warm
through on medium-low to low heat for two to four minutes, depending on how cold
it is in your kitchens. It makes a difference. My chicken's warmed through,
this smells delicious, and it's ready to plate. I'll be serving mine with linguine. If you liked this video, don't forget to check
out my dinner playlist. So delicious. No one's gonna believe how easy it was. I'll see you in the next video.
