The Simple, Classic, Traditional Chicken Marsala Recipe originating from the town of Marsala, Sicily and the importance of cooking with genuine Imported Marsala wine. This recipe uses very few ingredients.
Video Rating: 4 / 5
Chicken Marsala The original, classic, simple recipe from Marsala, Sicily
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19 responses to “Chicken Marsala The original, classic, simple recipe from Marsala, Sicily”
Wow chef, thank you for a lovely original Marsala recipe. I will definitely
do it with the genuine Marsala wine. I didn’t know! So many Marsala recipes
seem to vary so much it’s getting away from original. This is basic yet
wonderful and truly gourmet. God I can smell it through my “smellaphone”!I beg to disagree about your differentiation between domestic vs. imported
Marsala. When it comes to this kind of wine, for me is more a question of
quality than terroir per se. Also, and I think your overlooking this aspect
reveals a lot, you make no mention whatsoever in your video of whether you
are using secco, semisecco or sweet, both on your recipe and on your
comparison at the end. Color in Marsala wine has nothing to do with
quality; color is determined by the particular type of Marsala in question.
It seems to me that you don’t really know much about Marsala wine, I’m
sorry to say, and therefore your assessment of quality here, in all
honesty, cannot be taken seriously. Please note that I do not wish to
offend at all with this comment.Thank you for your video.I HAVE SEEN SO MANY OF THESE VIDEOS. Do you use cream or not?
Why no garlic?
Check out this video on YouTube: and 
You don’t use breaded chicken on chicken marsala and you put your chicken
on your pan before the oil got hot amateurfuck that music!!
Music is too loud on your video. Passed it immediatly
very nice,this is the original recipe ,in the restaurants they add a little
bit of chicken broth to stretch the wine because is expensive or sometimes
they use sherry wine instead because is cheaper ,however if you like the
sauce to be a little bit lighter doesn’t hurt to add a little bit of
chicken broth and butter.
LOOKS AWESOME and the music is great as well !! cheers!Where’s the garlic!!!! come on.
Where’s the olive oil and butter?
Nice now im going to buy the imported marsala wine :)
You’re forgetting the prosciutto
I am from Sicily I never heard of chicken Marsala before it must be
American food 😉 I’m not a professional chef but I worked in a kitchen and can cook pretty
well-enough to impress many. My chicken Marsala happens to be one of my
signature dishes and I’ve never cooked Chicken Marsala without any chicken
stock, any butter, or any marinara sauce for flavor, texture, and color. I
saw the darkened color from the imported marsala but I can’t imagine that
chicken Marsala having much flavor other than from the wine and you had
practically no sauce left if it was to be served over pasta. Just saying. I make this every week and chinese food and im a four culture hispanic lolz
:DWell, I am not in anyway close to being a chef as the young man below me in
these comments, but I agree and disagree only in that I cook with marsala
and the richer and closer to the orginal would to me make a better product.
However, my question was the same in sort as “kevin” below and that is why
no onion, butter etc.. to bring the sauce to a silky, creamy state seems
odd to me, but it may be great just wanted to get your comments that is
all. Maybe I am just out of my league lol BUT it never hurts to ask and be
honest in you quest for the truth. ty for your time. I was impressed by the
showing of the difference in the color of the wine WOW is all I can say. ty
for that.there was no sauce by the end. should have some liquid. 
i thought to brown one needs a very hot pan…….the oil was still cold
otherwise thanks for the recipe
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