The Italian Chicken Marsala I Make Every Sunday! It Always Turns Out Perfect

📖 My cookbook: 100 Italian-American recipes and every trick from the channel → https://enzomarchetti.com The chicken comes out golden, the wine goes in, and two minutes later the plate looks nothing like the one at the restaurant. The sauce is thin and pale, the mushrooms are gray and slippery, and the first bite tastes sweet, almost like dessert poured over chicken. It was never your fault. Brown the chicken, add mushrooms, add wine, add cream: a sauce made that way can only come out one way. I am Enzo Marchetti. Thirty years at the stoves of Italian restaurants in New York and New Jersey, most of them on the saute station, where chicken marsala came through the kitchen sixty, seventy times on a Saturday night. And every Sunday, at home, I still make it one more time, for my own table. In this video I count down ten tricks, and every one starts with exactly what to do. You will learn: How to cut and pound a chicken breast so it cooks in five minutes and stays juicy When the flour goes on, and why it should never sit Why the chicken leaves the pan before the sauce is even started The pan you should never use for this dish Which mushrooms to buy, and how thick to slice them The two kinds of marsala, and the one that ruins the sauce Why the mushrooms get left alone for three full minutes How to turn the brown bits in the pan into a dark, glossy sauce The habit with the salt shaker that turns mushrooms gray And at number one, the last ten seconds after the heat is off. Every restaurant does it, almost nobody at home does, and Italian cooks have a word for it. Plus the argument: cream in the sauce, or no cream? One skillet, four cutlets, one bottle of dry marsala. Everything here is home cooking. Tell me where you are cooking from tonight, and settle it for me: with mashed potatoes, with pasta, or with nothing but bread for the sauce? #chickenmarsala #italiancooking #italianamerican #chickenrecipes #italianfood