Classic chicken Marsala with Italian mash
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Date: 2025-11-01
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Comments and reviews: 20
panduispog
It's worth dumping some stock or even water or whatever liquid in the pan when mushrooms first go in. Mushrooms have a tendency to just mop up oil if you don't boil out the water first, and paradoxically, adding even a small amount of water helps the mushrooms release theirs. It's a thermal conductivity thing. The water creates steam, the steam makes contact with the water inside the mushrooms, said water gets heated more efficiently than a dry mushroom, said mushroom then releases it's water.
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It's worth dumping some stock or even water or whatever liquid in the pan when mushrooms first go in. Mushrooms have a tendency to just mop up oil if you don't boil out the water first, and paradoxically, adding even a small amount of water helps the mushrooms release theirs. It's a thermal conductivity thing. The water creates steam, the steam makes contact with the water inside the mushrooms, said water gets heated more efficiently than a dry mushroom, said mushroom then releases it's water.
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kommisar.
I recall a few months ago Adam leaving a comment on a Vivaldi short (it might have been for chicken marsala) where he specifically praised these turn and burn dishes, so I was not surprised (but I was glad) he made this video. I was wondering if he was going to mention Vivaldi. This recipe is definitely a little different than the one Steve makes. It's worth trying both and see which you prefer.
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I recall a few months ago Adam leaving a comment on a Vivaldi short (it might have been for chicken marsala) where he specifically praised these turn and burn dishes, so I was not surprised (but I was glad) he made this video. I was wondering if he was going to mention Vivaldi. This recipe is definitely a little different than the one Steve makes. It's worth trying both and see which you prefer.
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amak1131
I do somewhat similar with my mash (keep some water and omit milk) but, I personally leave the skins on and leave them just a bit chunky (sometimes I try to just undercook them a bit so there's some bite but still falls apart easily. Having grown up on the boxed stuff I've since grown to prefer a more rustic style of mash myself over a homogeneous glob and just tastes better imo.
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I do somewhat similar with my mash (keep some water and omit milk) but, I personally leave the skins on and leave them just a bit chunky (sometimes I try to just undercook them a bit so there's some bite but still falls apart easily. Having grown up on the boxed stuff I've since grown to prefer a more rustic style of mash myself over a homogeneous glob and just tastes better imo.
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patrickmcevoy5080
Great recipe, love the Vivaldi shout out. However. I'm REALLY amazed at all the comments from people who thought Marsala and Masala were the same thing. I realize they are similar words, but I guess I just thought Chicken Marsala (the Italian dish) was more well known in North America. I guess not, but maybe this will help!
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Great recipe, love the Vivaldi shout out. However. I'm REALLY amazed at all the comments from people who thought Marsala and Masala were the same thing. I realize they are similar words, but I guess I just thought Chicken Marsala (the Italian dish) was more well known in North America. I guess not, but maybe this will help!
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physicsfan314
Yup, that's a classic chicken marsala recipe - one of my favorite dishes. Using potato water in both the potatoes and the sauce was an interesting twist. Personally, I like to start my sauce with a couple pieces of very finely chopped pancetta. Adds another dimension to what could be a somewhat sweet dish.
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Yup, that's a classic chicken marsala recipe - one of my favorite dishes. Using potato water in both the potatoes and the sauce was an interesting twist. Personally, I like to start my sauce with a couple pieces of very finely chopped pancetta. Adds another dimension to what could be a somewhat sweet dish.
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thedracophile
Love chicken marsala. Being filled with Juffo-Wup (there's an obscure 90s gaming reference) I use more mushrooms. Mash or sometimes buttered egg noodles too.
One possible tip, ever try using the back of a ladle to press things through a strainer ATK gave me this tip, and it works like a charm.
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Love chicken marsala. Being filled with Juffo-Wup (there's an obscure 90s gaming reference) I use more mushrooms. Mash or sometimes buttered egg noodles too.
One possible tip, ever try using the back of a ladle to press things through a strainer ATK gave me this tip, and it works like a charm.
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joshXnovak1
I have never had chicken masala because I always associated it with- or confused it with chicken tikka masala. I HATE Indian food, and so because of the weird association/mixup I’ve never had chicken Marsala, which looks and sounds wonderful. P. S. Indian food is gross
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I have never had chicken masala because I always associated it with- or confused it with chicken tikka masala. I HATE Indian food, and so because of the weird association/mixup I’ve never had chicken Marsala, which looks and sounds wonderful. P. S. Indian food is gross
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aragusea
0: 05 Can we talk about Italian Dinners, as restaurant signage.
It's a concept from the 1950s and before, where a neighborhood diner has the (normal american) recipes like spag-and-balls, rav, or veal/chicken parm.
(Because it was an Italian/Irish neighborhood)
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0: 05 Can we talk about Italian Dinners, as restaurant signage.
It's a concept from the 1950s and before, where a neighborhood diner has the (normal american) recipes like spag-and-balls, rav, or veal/chicken parm.
(Because it was an Italian/Irish neighborhood)
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BenjaminBenFisher
2: 23
Wouldn't it have been nice idea to pour the potato water back in the pot to reduce while passing the mash through the sieve and prepping the chicken So you could get it concentrated to add to the sauce or add more of it to the mash before microwaving
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2: 23
Wouldn't it have been nice idea to pour the potato water back in the pot to reduce while passing the mash through the sieve and prepping the chicken So you could get it concentrated to add to the sauce or add more of it to the mash before microwaving
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aragusea
The color brown comes from mosto Cotto (cooked grape juice) that is added to the wine. It's the color of caramelized sugar. Also, the brown color comes from oxidation, not the barrel aging per se. Burgundy Chardonnays are all aged in oak barrels and are very yellow.
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The color brown comes from mosto Cotto (cooked grape juice) that is added to the wine. It's the color of caramelized sugar. Also, the brown color comes from oxidation, not the barrel aging per se. Burgundy Chardonnays are all aged in oak barrels and are very yellow.
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eminemfanation
Adam I love your cooking and videos, but these days your videos feel like you need to pay the hose mortgage for next month.
I mean it is the point is to make money but the videos are fairly short and a good chunk of it is paid promotion
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Adam I love your cooking and videos, but these days your videos feel like you need to pay the hose mortgage for next month.
I mean it is the point is to make money but the videos are fairly short and a good chunk of it is paid promotion
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ethanderagon7907
I really like cutting the potatoes to the size of a clove of garlic, and throwing the cloves of garlic with the potatoes. Then I just mash the garlic into the potatoes. I've found 1 clove of garlic per serving is a decent amount.
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I really like cutting the potatoes to the size of a clove of garlic, and throwing the cloves of garlic with the potatoes. Then I just mash the garlic into the potatoes. I've found 1 clove of garlic per serving is a decent amount.
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Zobrombee
I'm glad to know I'm not the only one who finds the account of the game. wording to be ridiculous. Thank you for using your platform to bring attention to this very important matter. The chicken and mashed potatoes look tasty too.
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I'm glad to know I'm not the only one who finds the account of the game. wording to be ridiculous. Thank you for using your platform to bring attention to this very important matter. The chicken and mashed potatoes look tasty too.
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BakerVS
Genuine question is this a purely American-Italian dish, or does it also exist in Italy I've never seen it in Italy, but there are so many different dishes there that I wouldn't be surprised to discover it actually exists there.
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Genuine question is this a purely American-Italian dish, or does it also exist in Italy I've never seen it in Italy, but there are so many different dishes there that I wouldn't be surprised to discover it actually exists there.
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jimcooper1251
The only acceptable way of making a mashed potatoes is this: Wrap each potatoe in a foil and bake it. Skin on. Let them cool, peel them, then pure them through ricer and strainer, then 1: 1 ratio butter and heavy cream.
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The only acceptable way of making a mashed potatoes is this: Wrap each potatoe in a foil and bake it. Skin on. Let them cool, peel them, then pure them through ricer and strainer, then 1: 1 ratio butter and heavy cream.
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benhorton141
Ive been cooking a lot more mushrooms recently and i dont know why but the mortons rock salt and a 1/2 cup of water lets me brown 2 big packs fast. When im dealing with the soup i pour it into some rice or an ice tray
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Ive been cooking a lot more mushrooms recently and i dont know why but the mortons rock salt and a 1/2 cup of water lets me brown 2 big packs fast. When im dealing with the soup i pour it into some rice or an ice tray
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alonzobrickman7418
I enjoyed the video, Chicken (anything) Marsala is among my favorites. Not my business, but I think you need to ditch your Helix bed. Seems like you've been assembling that thing for three or four years now.
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I enjoyed the video, Chicken (anything) Marsala is among my favorites. Not my business, but I think you need to ditch your Helix bed. Seems like you've been assembling that thing for three or four years now.
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nivthefox
Thickest piece in the middle, where it is hottest - This is actually not true on a gas stove. Gas stoves have a ring of heat around the outside which is hotter than the middle (because of the nature of the diffuser.
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Thickest piece in the middle, where it is hottest - This is actually not true on a gas stove. Gas stoves have a ring of heat around the outside which is hotter than the middle (because of the nature of the diffuser.
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Ringowasprettygood
damn my mom made chicken marsala and it was delicious, I should ask her to make that again and help her. She would also do goat cheese scallop potatoes with it (even better than mashed potatoes tbh)
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damn my mom made chicken marsala and it was delicious, I should ask her to make that again and help her. She would also do goat cheese scallop potatoes with it (even better than mashed potatoes tbh)
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mason2me
Ive been cooking Tasty's marsala recipe for years and its definitely a staple at our house. I prefer it with an OBSCENE amount of mushrooms and I could eat the sauce by itself like a soup, no problem.
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Ive been cooking Tasty's marsala recipe for years and its definitely a staple at our house. I prefer it with an OBSCENE amount of mushrooms and I could eat the sauce by itself like a soup, no problem.
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