Chef Dennis Littley makes Chicken Marsala from scratch, slicing mushrooms and deglazing the pan with Marsala wine. He warns the alcohol can ignite, then thickens the sauce into something better than your local Italian restaurant serves.
Hi, my name's Chef Dennis Littley, and today we're going to be making a classical Italian dish, Chicken Marsala. Let's begin our Chicken Marsala by slicing our mushrooms and chopping our parsley. And we're ready to begin. And to cook off the alcohol. Be very careful with the Marsala because it can ignite, which will thicken the sauce. And there we have Chicken Marsala, better than you'll get in any local restaurant. See just how easy that was to make, and I promise it'll be better than one you'll get in your local Italian restaurant. So see you real soon, and keep cooking.
