Chicken Marsala by Pasquale Sciarappa

Hello everybody, today we make chicken marsala

I got over here the breast chicken, I've pined already, and I put salt and black pepper

Okay, now we start with the mushroom. First, we put oil. Look at the beautiful oil I got over here

We put the shallot and the garlic. We'll leave it cook a little bit of the shallot and the garlic

We've got the baby bell, mushroom and we put right over here inside

And we give a nice turn on this. Little salt. And I got black pepper

Give a little turn. Now this, you know, you don't got to cook too much

The only thing I saute a little bit, because after this, you got to go together with the chicken

Okay, now this is done. After we put it together, and I put it right

over here on the side, turn the gas off, and leave over here

And now we start with the chicken. I put a little olive oil oil of the olive And I put a piece of garlic Because the garlic you got to start to jump a little bit And I like to put a little piece of butter

Now we start with the chicken, but I want to turn the flour

I put salt and black pepper. We turn a little bit. And this is the chicken

Look a beautiful chicken. Make sure the flour really good. And we put it in the flour really good

And we put it. put right over here in this part. I got more

Now we'll leave a cook this couple of minutes

Okay, we've got to make a nice, beautiful color. Okay, now we flip the

The other way, cut the color of the chicken, it's really good

And we do the same thing on the other side. Now we leave a couple of more minutes on the other side

And have to be ready for the marsala Okay now before you put the marcella make sure the load other gas Because this is no restaurant with a big fan everything

This is a house. And I don't want to be the house in fire

This is the marcella now. Now we leave a cook with the marcella a little more

Okay, get evaporated the marcella. After we got over here, the chicken broth

With the marcella, it gives a really good flavor. flavor. Okay now it's time the chicken stock. We'll leave a boil a little bit and we got

to put the mushroom together. This is started to boil too and this is the mushroom

Now we got to load the flame, okay, got to boil really low, slow and the chicken

you got to come out a really nice tend, nice juicy. Okay, now I like to pour little parsley

they give a nice color, and I got over here the thyme

And we give nice like this, turn, and put it all over the place

Now it a little liquid and what I do I got a little extra chicken brought over here I put little flour right over here like this And you gotta make sure the scramble really good

You do the way I do like this, can no come crumble inside when you put

This is gotta make the gravy more thick. Now we cook this really

really low for 10 minutes. Okay, now the chicken is ready. We're done and now we bring right over here on the table

I want to taste my chicken, Marsala. And now I want to take one piece and I want to test

And look a beautiful look. And look at the gravy, nice gravy

And we put little... Green, parsley. Look a nice, tender, this chicken

The chicken is melting your mouth. Not your mouth, it's melting my mouth

I hope somebody make this, Salute! A Ching-Cin