Restaurant-Worthy Chicken Marsala and Copycat Rao's Lemon Chicken
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- čas přidán 27. 08. 2024
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Get Our Recipe for Better Chicken Marsala: cooks.io/2H0KdMI
Get Our Recipe for Skillet-Roasted Chicken in Lemon Sauce: cooks.io/2pRFJzG
Hosts Julia Collin Davison and Bridget Lancaster go into the test kitchen together to uncover the secrets to Better Chicken Marsala. Next, equipment expert Adam Ried reviews Manual Citrus Juicers in the Equipment Corner. Finally, test cook Erin McMurrer shows Bridget how to make the ultimate Skillet-Roasted Chicken in Lemon Sauce at home.
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Test Kitchen is my favorite cooking show. It's real. No fake parties, and they take into account that most of us don't have 4 hours to cook one meal with an unlimited budget.
These two are a perfect example of loving their work (cooking) and neither is a diva, thank you God!
what is a diva and whats wrong with being one?
I think they're divas in a good way...an example of a bad diva would be Gordon Ramsey
@@AAwildeone yes exactly, his divaness borders on bad attitude.
I'm so happy Chris Kimball left the show - he was an insufferable twat!
You all probably dont care but does anyone know a trick to get back into an Instagram account..?
I stupidly forgot the account password. I would appreciate any tips you can give me
I’m so glad these are on CZcams. I moved to the mountains and don’t get tv up here. Speaking of the mountains, I’d love an episode about cooking at altitude.
I've been watching this show literally half my life! I was 16 when it started. I'll continue watching until myself or the show ceases to be.
This is one of the best dishes I have ever made or had! The only thing I did differently was that I used dried shiitake mushrooms instead of porcinis, I cleaned and trimmed them well, and I actually chopped and used them in the sauce after simmering them in the marsala in the first step. They were soft and rich and added a wonderful depth of flavor and texture.
Ive been a member of ATK website for years and I’ve made dozens of the recipes. I like all of the recipes and some have become all time favorites. I’ve not had even a single one of the recipes that failed. I follow the direction perfectly the first time, even when it doesn’t seem that intuitive (especially with measurements of ingredients). My success has given me the confidence to make adjustments at times and to try recipes I never thought I’d ever make. Thank you thank you thank you ATK. ....and my family thanks you, too.
I just love watching your shows I learn a lot thank you so much
Julia and Bridget have so much chemistry
Sophie Phillips - Yes, and frankly I'm glad that Christopher and his effete, sometimes condescending attitude are no longer there. He was like the Sheldon Cooper of food… with more attitude.
@@daveogarf Can't agree more about Chris. Glad his smugness is gone from the show.
Agreed! Chris was so stiff and boring.
So do you!
@@daveogarf Personally they are getting too big for the part and I do not mean in Hight, they are more round and are getting heavy for the eyes, fat as a roasted Pig and arrogant over all the rest, they both should be replaced because the Kitchen has a different smell which has nothing to do with food!
This is the best cooking show hands down. So much personality, so much talent, good chemistry and they are both such good educators.
Thanks to you ladies I'm really learning about cooking techniques and using the right proportions. I also enjoy Dan's segments as well.
Happy 2020 Julia and Bridget. .the 2 recipes chicken Marsala and Lemon chicken were well demonstrated and easy to replicate so a big thank you👍🍷
It is impossible to watch this show and not be hungry😋
I love when Julia says "Hell-llooo." I always feel like internally she's saying "Hell yes!" Makes me identify with her. 🧡💙
That lemon Chicken looked great and that Aron always has something great! I love her cooks!
Excellent recipe! Turned out fantastic! Worth the effort. I used cutlets and pounded a bit, also got pre-sliced mushrooms and substituted thyme for the oregano. Family loved it so I will make it again and figure out a few more short cuts as well as making it a familiar recipe 😊👍🏻
Fantastic! The chicken marsala recipe you demonstrated is my new favorite. Thanks so much!
2 and 1/2 years later and I'm still in love with these ladies ❤️
Please continue making these videos I love watching them thank you
I live the "new" way of cutting chicken! I tried it and it's genius!
Love*
I like how the plastic spatulas are melted into weird shapes - just like mama used to make.
And really, it's pretty cool to see the flashback. Shows commitment for sure!
I love this two ladies! This show is my guide in the kitchen, I have tried so many of these recipes, always thumbs up from my wife and kids! Thanks for sharing your knowledge and experience!😋
I love all your recipe ideas. Plus these two ladies compliment each other.
Both recipes look so good. Love J&B together.
I’m glad to see more of these on CZcams, although they’re probably limited to post-Kimball content.
BTW, that juicer is great.
I don't miss Chris at all.
@@jusssayin480
I actually liked him, but I can't honestly say I miss him now.
Thank you for uploading this episode. Everything looks great.
The lemon chicken looks amazing! I will probably try both recipes.
wow that chicken cutlet technique is a total game changer. I have been looking for answers for years to make evenly sliced chicken cutlets.
When I juice citrus I just use a fork. It probably has all the disadvantages of the handheld reamer but it has all the advantages of something I already have, is easily cleaned, and takes as close to zero storage space as is possible.
ExaltedDuck
It’s what I prefer.
I juice lemons so rarely I have never felt the need to buy a reamer. Forks work, just pick out the seeds. My old Sunbeam mixer had a juicer attachment, but it died back in the early 90s... unreliable think only lasted 40 years ha ha. 😎
Can't wait to try these recipes. You all are so amazing! Love, love, LOVE this cooking channel!! I have really learned a lot. Thank you so much for sharing your tips, recipes, & expertise! Both chicken recipes looked delicious, but the Lemon Chicken really looked amazing! I want to try both!
Y'all three ladies are REALLY fun y'all are favourites to watch HOUSTON TEXAS live y'all
That chicken marsala looks absolutely divine! Definitely trying that!
Skillet lemon chicken looks so yummy! Going to try this tonight!!! Thanks ATK!
My potato ricer pulls double duty as a citrus juicer. Keeps the gadgetry at a minimum.
I'm loving all the new videos! I want that Chicken Marsala!!!
bridget has turned into a stand-up comic, haha!
yes very lol..
She's always been one. The one reason I was sad Chris left the show is because I always liked Bridget messing with him, cracking him up, and getting slightly bawdy.
they are both muy sexy! but i like Big Girl best.
"Glossy Sheen"~Julia
"That's my favorite sheen brother" ~ Bridgette
Hahaha omg yes!
Ok did I miss what they did with the thinner part of the cutlet?
Love all the great recipes & Thanks so much for the awesome videos! I would like to see y'all's chicken & dumplings and also, southern sausage gravy.... Pretty please....
I love you two!!! I could watch all day... but ... i do have to work! Thank you for the fun and the giant tips!
Very enjoyable. Thank you!!!
a fair amount of sass for all of us to enjoy.
Love! this channel! My family and friends thank you... 😘
Ah, my culinary cuties! I've been watching you guys since I found the show, around season three. It's great to see you two cooking together. You both always make me smile. But now, it's twice the smartass, in half the time. :)
I'm going to do what I can to master that Lemon Chicken recipe.
Hmm - that skillet lemon chicken looks good. I'm gonna have to buy some chicken tonight. Already got the lemons too. And the Marsala chicken looks awesome too.
And happy to say I made the Rao's chicken - one variation though - the flour went in after the liquid ingredient. Sauce still came out phenomenally well though. So no harm no foul. The lemon flavor was there - but not sharp, biting lemon but mellow lemon which worked out VERY well. Had sauteed spinach and rice with it.
I don't know why, but Erin is sooooo easy to listen to and learn from. More Erin please!
Great job, as always ladies! I love your signature look Julia. The turned up collar frames your beautiful face. I'm stealing it...lol I could watch you both for hours. Bridget is so sweet and funny.
Can’t wait to make the lemon chicken! ❤️ you all are the best.
Love y’all. This help not to waste money on skillets. I’m going to both chicken recipes.
Thank you for great recipes!
Empanada recipe
Recipe empanada
I'm excited to try this Chicken Marsala recipe, thanks for sharing it!
I love ❤️ these ladies.. best food show
I made honey lemon chicken for dinner tonight. That cutting method would have saved a couple of the chicken breasts! I’ll know for next time! Thank you! ☺️
I make chicken marsala all the time. I would never put gelatin in it, but I do make sort of a “glace de poulet” by reducing chicken stock way down and saving it in cubes to drop into sauces. I use this (or glace de viande) in my marsala sauce, which does add gelatin. And I like the sweetness, would never use dry marsala. I only use shitake mushrooms in mine, just a personal preference. I might try pre-reducing the marsala, but I am not sure why that’s better than reducing it later
You're the best cooking show!
I love Lemon Chicken - must be the Greek in me!
The lemon chicken looks like something I would try. I'm on a salt restricted diet so it looked delicious!
The review at the end was interesting... I actually prefer a citrus reamer when it comes to juicing limes, but can totally understand how someone would prefer the squeeze-type of juicer for lemons because of the seeds.
Loooooove the flirty banter between Julia and Bridget
Every time I roast or slow cook a turkey breast a couple of splashes of dry Marsala go in right at the beginning and mix with the juices as it cooks. Makes for delicious gravy.
"This is better than my version 16 years ago," Anyone else smile and tear up a little then :')
Great ideas, thank you!
Dang it... That looks good. I'm cooking the Chinese BBQ pork I watched yesterday but now I want chicken Marsala!
Wonderful......you guy's totally rule!!! Wow
You two ladies are my friend!
Julia and Bridget, my fav two ATK people!!!
Wow that chicken marsala looked amazing
I would NOT get rid of the dried porchini mushrooms!!! They are not cheap! Chop the up and add to the crimini when done sauteing them.
dinein1970
I'd probably do that too, but their texture is not really very appealing at that point, so I can see why they might not want to use them.
Well, screw it, just eat 'em at that point, haha...
@@AirLancer I agree lol
Making this dish tonight - had dried porcini pieces (used in the first steps) and adding leftover porcini powder at the end. Looking forward to dinner.
I agree and this recipe requires two full packages! I am considering freezing them for a mushroom broth.
Love the lemon chicken recipe. What type of vens does ATK use? Thanks.
Great recipes but with all the last minute steps it's hard to prepare for guests. It would be nice if you could include warming or holding tips to allow preparing beforehand.
A couple of questions. How do you feel about washing your mushrooms, are there any do's or don'ts ? Also is there a way to reduce the butter in the recipe and have it come out just as tasty ? Thank you so much .
What a team of tremendous professionals and rookies that are learning from The Test Kitchen.com
This common recipe schedule that you offered today is very very good and I would love to try it, and pass it along to my families Test Kitchen and watch the nods of approval. Great job to all of you at A.T.K.
My favorite recipe this is the best recipe that ever see definitely I gone make tank you for scering 👍❤️
Made this recipe good good good thank you two beautiful ladies
Nice rendition of Rao’s lemon chicken, but their version is very simple. I’ve been making it for years. I add lemon zest as well to their recipe.
Awesome! LOVE the lemon chicken recipe!! I can do that. My facial 'screen saver' activated while watching "Better Chicken Marsala". Zzzzzzz Too complicated for my attention deficit brain. LOVE your show.
Smart, sassy and fantastic cooks who could want anything more 😂😂😂
I am an engineer and I liked the comment about engineers.
Right?!
10:06 that was solid
Love It!
Ladies your the A Team, don’t let nobody tell you otherwise..
If i had a Nickel for each chicken marsala i have cooked for myself in the past 60 Years ill be $Rich , but i wouldn't have time to enjoy cooking my own meals for myself,.
Thank You for inspiring me as to making my next chicken dish for dinner 😋...
I'm up for the Marsala.:)
When I think of Rao I think of Sun of Krypton but that's because I am a huge nerd.
Lordy Julia learned chicken marsala from you. My version also evolved to a savory as well. Nice lemon chicken recipe.
Julia and Bridgette are fantastic
Hello, thank you and fantastic.😋
That Chicken Marsala looks amazing!
In my opinion,
It’s a mistake to though out the Puccini mushrooms , I soak mine in hot water 30 minutes and use the Water and chop the Mushrooms into my chicken masala.
The lemon chicken looks great as well.
At what step could you add pearl onions to that to get them a little caramelized and cooked soft?
9:10 - A blow to the Pizza Industry. Notes taken!!
Cuisined lol
:-)D
I’m a huge chicken Marsala fan but not Marsala wine. I’m going to make your version but continue to use Pinot noir.
Kevin Hullinger sounds yummy
Kevin Hullinger hi have you tried it with dry marsala like they suggest? I love it. The traditional way which is most common every where like restaurants etc uses the sweet which I dislike. If you've only ever tried it with the sweet just try making it once with the dry it's like night and day honestly. Dry marsala tends to be harder to find though esp here in the UK. Don't know where you are it may be easier/harder in other countries.
Victoria Hollis yes I have I cannot remember the brand but I will give it a try again. Thank you.
Kevin Hullinger I'm going to try your version with the pinot noir though I really like the sound of that especially with the porcini and pancetta it's making me hungry thinking about it ☺
I can't remember the brand name I use for marsala it's 3.30 am here I'm having a really bad pain night but when I'm up I'll reply back to you. It just entered my mind though of something else I make. It's basically this but using Serrano ham, dry fino sherry the lightest and driest you can find and just fresh mushrooms but 6 anchovy fillets. I served it with saffron rice. It's a firm favourite with my friends and it's quick and easy with minimal washing up 😊
I made the chicken marsala tonight. I love you.
wiser and HOTTER! Yessahhhhh!
I’m going to try both chicken dishes as the weather cools in So-Cal. Getting tired of the Weber grill for now.
Made this recipe and it was okay... felt like something was missing but overall tasty. I think maybe some MSG to the chicken would help the otherwise mild flavor.
I’ve bought that citrus juicer. Definitely pricier than Walmarts, but I’ve never looked back. That thing eats lemons for breakfast.
When you say to put in the oven and you have a convection oven, are you using convection or just baking?
Cornish "game" hens seem to be readily available, frozen. But perhaps broken down the pieces would be too small and one would have to adjust cooking times.
you both are a pleasure to learn from. Your relationship comes off as girlfriends in the kitchen....thank you for not pushing pretentiousness in cooking arena.
Great chicken recipes. Thanks!