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Dec
Dec
The Simple, Classic, Traditional chicken Marsala Recipe originating from the town of Marsala, Sicily and the importance of cooking with genuine Imported Marsala wine. This recipe uses very few ingredients.
Duration : 0:8:15
Tags: Chicken Marsala, Classic Italian, Easy Marsala Recipe, Italian recipes, Marsala wine, Veal Marsala
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on Saturday, December 19th, 2009 at 6:37 pm and is filed under easy chicken recipes.
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10 Responses so far to "Chicken Marsala The original, classic, simple recipe from Marsala, Sicily"
December 19th, 2009 at 6:37 pm
Man I love the …
Man I love the James Bondish’ musci in this video
December 19th, 2009 at 6:37 pm
oh man i want olive …
oh man i want olive garden now =(
December 19th, 2009 at 6:37 pm
great recipe…I’ll …
great recipe…I’ll try cooking this one tonight…thank you for uploading this.
December 19th, 2009 at 6:37 pm
its real good with …
its real good with italian wine us wine fools and compromise to a dish
December 19th, 2009 at 6:37 pm
its just a cooking …
its just a cooking wine. you can get it at ANY food store
December 19th, 2009 at 6:37 pm
so its just chicken …
so its just chicken and wine
December 19th, 2009 at 6:37 pm
what is marsala …
what is marsala wine and where can i find it. what is close to marsala wine?
December 19th, 2009 at 6:37 pm
great video!
great video!
December 19th, 2009 at 6:37 pm
Thanks for the …
Thanks for the compliment. Its easy to make and it is delicious. As far as the cooking temperature goes its important is for the chicken to be cooked thoroughly. If you cook at too high a temperature the outside may be browned but the inside may be under cooked. Cooking at a medium to medium high temperature will ensure the chicken is uniformly cooked and the olive oil does not burn. I use a non stick frying pan. Feel free to ask anymore questions.
December 19th, 2009 at 6:37 pm
Really looks good!! …
Really looks good!! I love the Chicken Marsala from Olive Garden & it looks just like it except they add peppers also…my only questions are how high was the fire & what kinda of pan were you using?