To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com
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Contact: Business@LauraintheKitchen.com
Twitter: @Lauraskitchen
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Leave your recipe revamp ideas here! Anything else you’d like to see me redo after all these years? Let me know!
I made your recipe and it turned out Fantastic. Thank you!
i made this recipe but did the chicken in bite sized pieces and turned it into a chicken marsala burrito!
Your recipe on the website does not match this video
I wonder how Laura’s chicken would “figuratively“ fall apart?
The old saw about mushrooms absorbing water if you rinse them has been disproven several times.
Mi cancion favorita 🥰
Do you inhale helium before making a video like this? 🤔
the chicken pieces are way to big, what are you doing Laura?
I just bought what I need to make chicken Marsala and this is the video I’m going to follow!!
I always wash my mushrooms they turn out fine.
Looks magnificent! I remember when you first posted your original recipe of this, but I like your updates
Looks good ❤
Looks amazing! Can it be made ahead and reheated and kept warm in a chaffing dish for a large dinner party?
Like the updated recipe. The beef stock is definitely an improvement 👏
Thanks.
I was with ya until the chicken juice got poured in.
Where is the recipe?
Looks amazing , I am going to try chicken thighs!!!!
USE CHICKEN STOCK NOT BEEF WITH CHICKEN MARSALA.
THIN CHICKEN BREASTS WILL NOT DRY OUT IF YOU DON'T OVERCOOK THEM ON TOO HIGH A HEAT. INITIALLY, YOU ONLY GENTLY BROWN THEM ON BOTH SIDES. THE REST OF THE COOKING OCCURS IN THE MARSALA SAUCE WITH MUSHROOM, FINELY MINCED FRESH GARLIC AND PLENTY OF SWEET MARSALA IN AN OPEN FRYING PAN ON LOW-TO-MODERATE HEAT.
Yummm thank you Laura!
OMG when you said I’m Laura Vitaliy memories come back from 10+ years ago! The young lady I watched to make chicken parm and whatnot. You were my go to person for Italian recipe! You are still here!!!
What happened to the heavy cream?
You scared me when you poured that wine in the skillet over the fire. Nice recipe though.
Laura-
I wanted to share with you. I recently discovered your videos, but I am 58 and have Never cooked from Scratch. I handle any Grilling, and my wife handles the kitchen. I Really wanted Chicken Marsala, but she wasn't up to cooking it. So after watching videos from other Chefs, I found yours, and I Followed it. It was served over White rice, and the Family LOVED IT! There were Only EMPTY plates. I used a nice Marsala, not the Marsala for cooking. The result tasted Amazing. Thank you So Much! Trying to decide what recipe of yours to Make next. Gratefully, Michael. ❤️
Beautiful. Can't wait to try. ❤❤😮
Great video.
Do you ever use heavy cream in this recipe?
Thanks
Rubbing mushrooms with a damp towel doesn’t get rid of all the dirt.
Rinse them under running cold water and pat dry with a paper towel. Minuscule water absorption. We are soaking them for an hour!
I love you did not added heavy cream
I'm sorry, you have no idea what you are doing. The chicken is either sous vide or beat with a hammer. Marsala is a wine reduction and then you add flour sifted into it. As it begins to shift you add chicken broth and butter and then you add thyme. Who told you how to do this?
I've made Chicken Marsala numerous times, and I love chicken thighs, but for whatever reason, I always use breast meat. You are the first one to use thighs, so now I feel confident enough to do the same. I don't know why I never tried it before. I could eat Chicken Marsala 365 days a year, it's just soooooooo good.
Your direction is on point! And love your kitchen. You’re accent is so lovely!!!!
Alton Brown demonstrated years ago that you can (and should) wash your mushrooms! They really do not absorb much water, as he showed by weighing the mushrooms!
I made this today for dinner. I did use chicken breast because I found that after I put the beef stock in and reintroduce the chicken to the pan they absorb all the tasty juices and they become super tender while they simmer. I used to slice my mushroom but I cut them in quarters and used 3 types of mushroom, way better than sliced! I love mushrooms so I used 2 lbs. I added this dish with my homemade Italian dressing/ salad and it was wonderful! I appreciate your content! God Bless!
chicken thighs! Thank You!
I like it with veal. I know it’s politically incorrect but I love it.
this is one of mt favorite italian recipes
Going to make this once i buy some Marsala. My parents always had marsala at home but never cooked with it. What i love more than your recipe is the quality of the video. Excellent!! Thank you for posting this.
What a great idea to cut the mushrooms into quarters. Adds a nice bite rather than a limp slice. I'm going to have to make this dish with the thighs as well. Laura…you are a breath of fresh air when it comes to breaking away from the norm. Been following you for a couple of years now, Kudos to you!
What brand of marsala did you use??
this is when we lost the old intro