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You’re very nice chef and good teacher

Thanks because I was wondering if it mattered😊

The comments are great. Lol. This guy is the real deal. This is the way it's done in Sicily. The idea is to experience the flavors of the wine and mushrooms. Period! But, if you like other things in it, Have at it. Enjoy!

I use inexpensive burgundy and pinot grigiot for my cooking, but with marsala dishes you absolutely have to use the imported good stuff. the Marsala flavor cooks off with the inexpensive stuff.

After watching this video years ago, I make it just like this. It's the best!

This was very enlightening.

Your music is killing your video

Where is the broth? I've never seen Chicken Marsala plated so dry with none of the "Marsala Gravy." Also, all you do is add 1 teaspoon of browning liquid to the domestic marsala and it will be the exact same color as the imported one.

Heat your pans first ,then fry or sauté. I think you’ll get better results.

JUST SIMPLY QUESTION CHEF OR ANYBODY PLEASE, WHICH ONE IS BETTER ?COLOMBO MARSALA WINE DRY OR SWEET ?

Which one do you like more?

I do this wrong so long.

I used Opici from upstate NY. It is very watery. When reduced is almost clear. I just wish I can easily get imported marsala

I’m making this in 2weeks and I’m happy I found a traditional recipe bc I’ve watching a lot of vids n read a lot of recipes and my hubbs cld never find that right taste and IMO it’s bc ppl add their twist and I think this simple recipe with the proper imported wine os the key. Sometimes, less is more and I can not wait. We’ve also ordered plenty from Italian restaurants and no cigar. Fingers crossed!

You are dooo right! I made marsala with domestic and it didn't taste anything like marsala 😳 Huge difference.

I've been making chicken marsala for a while now but always added chicken stock. It is much thicker and tastier with just the wine. I like to add procuitto for extra flavor and sometimes garlic and onion but it doesn't make a huge difference. I always used imported Marsala until recently when i experimented with two cheaper domestic brands to see if it made a difference in taste and to me and my dinner companions it tastes the same. I'm not a wine drinker and find only subtle differences between domestic and imported when tasting from the bottle and once mixed in the the other ingredients the difference isn't noticeable.

Lombardo sucks. Florio is best

I never knew it was a difference 😳 I'll be purchasing imported (if possible) in the future.

no shallot, no butter, no garlic, no Rosemary? No thanks

you didnt let the mushrooms sweat?

where's the butter and the garlic? Gotta have butter in marsala!

No chicken stock?

Why do so many people dilute their Chicken marsala with chicken stock or chicken broth? That ruins it.

Aren’t Damaschino grapes used as well? Imported Marsala can also contain blends with red grapes; did I hear that somewhere?

WHY THE MUSIC ! ? I can't watch this.

Why use nice wine with lazy technique?

I make this often. But I actually brown my chicken. And I sauté the mushrooms a little before the wine. Also add a little butter, heavy whipping cream, onions, and garlic to the sauce. The onions and garlic are sautéed with mushrooms. Add butter and cream after wine reduces. Add chicken after they it reduces a little more. Delicious with mashed potatoes & asparagus or salad.

By the way your music was very relaxing loved it.

Thank you for sharing the difference in the Marsala wines. your dish looked faboulos. I will try and let you know how it came out.

We are family. Nice to meet you Big Thumbs up. I enjoyed you video, thank you for sharing.

How long is the total cooking time?

You forgot to mont in your butter. & Take off that hat and chef coat bro - it just looks silly.

cold pan cold oil and you added the Chicken, Really Chef?? I turned you off right there, sorry!

Do you use a sweet or dry marsala ?

Best recipe I have used, and no butter!

you have no idea what you are saying

Marsala Color Classifications Ambra (Amber colored)- made with white grapes. Oro (Gold hues)- made with white grapes. Rubino (Ruby colored)- made with red grapes, like Pignatello or Nerello Mascalese. Marsala Age Classifications Marsala Fine- designates a Marsala wine that is aged for a minimum of one year. This is a typical cooking wine classification. Marsala Superiore- refers to a Marsala wine that has spent up to three years in oak, but has a baseline minimum of two years in wood. Marsala Superiore Riserva- has a minimum requirement of four years in oak and some producers will give it up to six years. This really starts the Marsala tier that you would look for to use as either an aperitif or dessert fortified wine option. Marsala Vergine- has a minimum aging requirement of five years and may go up to seven years in oak. Marsala Vergine Soleras - as the name implies is a Marsala blend of multiple vintages, with a minimum of five years of aging. Marsala Stravecchio- aged a minimum of 10 years in oak.

You left out the shallots

The reason most Americans are overweight is because people watch crap like this .

I buy domestic Marsala wine made in California and its very dark. Grapes not native to California can be grown there and the brand I buy probably imported the plants from Italy.

A Bonehead Wannabe Chef with 3 Videos, LMFAO🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣😨😨😨😨

This guy Can't Even Answer Not 1 persons Question !! What is the point of him having the comment section if he isn't even willing to answer one question about anything that pertains to his own video. What a joker in a silly hat, pretending to be a chef LOL, idiot

Where can the domestic even be bought from, we all can't just import it overnight LOL. I see you have an answer in anybody else's questions either can you answer? What's the point of having the comments section if you're not willing to participate and at least answer questions pertained to your own video. Thank you

Thank you for explaining the difference between the imported and domestic wines. I had no idea. I've never made marsala chicken before so it's good to know, thanks again. I can't wait to try it!

It looks great but help us out man. We don't read minds! How much oil how much wine try not to be so vague thanks a million

Sorry buddy but Cribari makes a wonderful marsala sauce and if you haven't tried it boy you're missing out.

Handsome guy too

Thinner breasts are better....cutlets.....and I use bell and Evans,but great dish,and great traditional recipie

I buy domestic california marsala and its as dark as his imported. Vine grapes can be grown in California of the 3 grape types he mentioned.

after reading many of the comments below it seems like we have too many cooks in the kitchen haha everyone has a different version how to make chicken marsala it's best to experiment what one can come up with and I'm sure they're all good. you made it simple and everyone else can add what they like if they have their differences and I did like your music it was very soft and gentle thank you everything was perfect and I loved your top hat