Love & Best Dishes: Chicken Marsala Recipe | Chicken Recipes for Dinner

Chicken Marsala Recipe | Chicken Recipes for Dinner – If you want Italian recipes for dinner this Valentine’s Day, learn how to make chicken marsala for mushrooms for your sweetie.
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– Y’all one of my… favorite dishes to order, you know, if we go into an Italian restaurant or something like that, I love chicken marsala. I love it. And sometimes I think I could eat chicken three times a day, seven days a week. ‘Cause it’s so versatile. And it used to be relatively…

Relatively, I don’t wanna use the word cheap, affordable. It was affordable. Of course, everything’s gone up now, but… I’m using boneless chicken breast and these are huge, y’all. These are huge chicken breasts. I’m going salt and pepper my chicken breast. I don’t know if thighs are a little bit cheaper than breasts,

But you could always use a nice boneless skinless thigh to do this with too. So let me see. I would love to use, is this ready to go, Eddie? – [Eddie] It should be. – Okay, ’cause I tried it last night

And I couldn’t get it, you know, hooked in like I wanted it. All right, so I’m gonna use a tenderizer because I wanna make sure that this chicken breast is like, you know, tender and succulent. So this is a tenderizer right here. You see those sharp points? They’re so sharp. So you just wanna take it, take your meat. And pierce it. And just break down that muscle just a little bit. So now I’m gonna salt and pepper this side. And I’m not gonna have to poke this side as much. All right, I’m gonna heat our olive oil in that skillet. I’m gonna get it nice and hot.

And you know, this really is an easy dish and I truly wanted this recipe to be in “Love and Best Dishes” book. And you can see what it looks like, what you hope it’ll look like when you get through with it. Real simple. Okay, so we are gonna cook our breast, you know,

Anywhere from six to eight minutes. And it really depends on how thick, how big your chicken breast is. And I’ve always said, I’ve always joked that your breast may be bigger than my breast. My breast may be bigger than your breast. So it’s very hard to tell you an exact on it.

But I do keep, because I’m funny about chicken now, I want my chicken done. I don’t want to eat no medium rare chicken. (laughing) Not today. So I always keep me a meat thermometer by my side so I can check out that chicken. And you’ll wanna cook it to 165 degrees.

You know, I was trying to decide, you know, what dish I wanted to prepare Michael for Valentine’s Day. And I chose the chicken marsala. ‘Cause it’s yummy and it’s pretty, doesn’t break the bank. So that I’m happy, with all those specs. While I’m waiting on my pan to get hot,

I’m gonna come in here and just sprinkle it with a little garlic and onion powder because to me that never hurts. Never hurts a thing. Just kick it up a notch, you know, with flavors. All right, so I think, I think our pan is hot enough. (oil splattering)

Let’s see what I got this. Cut it down a little bit. Okay, so like I said, about six to eight minutes per side. That little piece fell off. And Lulu will love to have that after it’s cooked. She’s gonna wanna know where the rest of the chicken breast is though. Ooh, look at that. That’s a beauty. It’s a beauty. Bell just dunged. So that was six minutes per side. Now I’m gonna cover that with foil so it can stay warm. See all those little bits in there? That’s your prize.

That’s the goodie part. That’s your flavor. All right so, I love portobello mushrooms, I adore them. To me they eat like meat and I’ll buy the whole… the whole cap or the slice depending on how I’m wanting to serve it. But to me, you could eat a portobello cap,

Cook it and eat it just like a hamburger because it cuts and it chews just like meat. I love them. All right, now we’re gonna add our shallots. And we’re gonna cook this for a few minutes until they’re kind of, oh, I forgot, I turned off my heat.

Can’t do nothing without heat, can we? Yeah, I’m gonna keep trying to get those bits up and get in those mushrooms and those shallots. Yummy! And then we have our chicken broth and we’ve got our marsala and I’m gonna tighten it with a little corn starch. Now I’m gonna…

I’m gonna give this a little salt. And let those cook away for a minute. And while I’m waiting on that to cook, I’ve got a tablespoon of corn starch and I’m gonna mix it with a little cold water and make a slurry because I’m gonna wanna tighten our sauce just a little bit. We don’t want it like gravy,

But we definitely want it a little bit tightened. You need about four minutes on your mushrooms and your shallots. So now I’m gonna add my chicken broth. And the marsala. Mm, smells good. And we’re gonna bring this to a boil, back to a boil. We’ll cut up our heat.

Make sure all the brown bits are loose in our pan and they are. So we gon’ let that come to a boil. And then we’re gonna add our slurry and then we are ready to serve. I think it’s time to add our slurry because you can see it’s boiling good

And it’s important that you bring that back to a full rolling boil when you’re adding a slurry. Oops! You know, that’s what I did on the Oprah show that time when I was making my grandma’s cake. I dropped one of these glass ramakens into that mixer. Scared the tito life outta me

Because I just knew it was gonna break and blind our queen. Oh my gosh. Scared me so bad. All right, to me that needs to be a tad thicker. So I’m going to do another tablespoon. I’ve got my hot buttered noodles back here, ready to put my plate together for Michael.

Now at this point you can slice your chicken if you prefer, or you can just leave the whole breast. It just strictly depends on you and the look you’re trying to achieve. So I’m gonna get another tablespoon of corn starch, and we’re gonna do that one more time

Because as it cooks down, it will get a little thicker. Okay, so here we go. We’ll see if this does it. And I think that little bit of extra is gonna do it. We just want it to be able to, you know, kind of stick to our noodles.

So like I said, I’ve got these noodles buttered and I really, really, really, really love angel hair. So, I think next time I will use the angel hair. Okay, and we’ll get out our hot, beautiful chicken breast. And then we’ll go with our sauce. Yeah, see our sauce is sticking to our pasta. It’s gonna stick to our pasta a little bit better now. Okay, that’s it. Chicken marsa, uh oh, get outta there. And I’m just gonna top it with a little green onion because it’s just pretty,

And it adds one more little flavor to our dish. Happy Valentine’s Day, Michael. You know, I have to check and make sure this is good enough for Michael, (laughing) right? And I wanna get a noodle, I wanna get a mushroom and I definitely want a piece of chicken.

I’m so glad that I tenderized that chicken. It’s so nice and tender. And flavorful. And I do… (dog barking) Want a little piece of onion. Michael Groover! It’s so good. And for some reason, pasta is kind of romantical. (laughing) You know, and I say that about some dishes, just romantical. – [Friend] You haven’t used that word in a while! – I know it, oxtails are romantical. So if you’re thinking about a dish for your sweetheart, try this one. It may be a hit for you, which I think it will be. Hey, y’all, it’s Paula Deen. Now, if you enjoyed this video, be sure to like it and click the subscribe button as well as the notification

And bail to be alerted when I post a video. Love and Best Dishes Y’all.