How a Restaurant makes Chicken Marsala

Thank you all for checking out this episode.
In this episode I take you through a delicious version of Chicken Marsala.
Pay attention to the technique of sautéing and you will be able to sauté many different dishes. "Picatta"; "Madiera" or to be able to create your own sauteed Specialty!
Upcoming Episodes on "A cut Above Recipes"
We are going to explore Eggrolls. How to make them, and what you can put in them.
Episodes starting in the near future:
Searing Venison Back Straps
Stocks, Soups, and Sauces
How to Sauté like a pro
Pheasant Parmesan over Linguini
Guajillo Pepper Pheasant Quesadillas
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00:00 Intro
00:21 Setting up the Mice En Place
04:15 Prepping the Chicken Cutlets
08:24 Sautéing the Cutlets
16:23 Marsala Sauce- The Beginning
20:23 Tightening up the Sauce
28:29 Finalizing the Sauce- Adding the Cutlets
31:00 Butter Makes it Better
32:29 Recipe Card and Outro