0:04
favorite dishes to order,
0:08
you know, if we go into an Italian restaurant
0:10
or something like that, I love chicken marsala.
0:17
And sometimes I think I could eat chicken
0:22
three times a day, seven days a week.
0:24
'Cause it's so versatile.
0:26
And it used to be relatively...
0:35
Relatively, I don't wanna use the word cheap, affordable.
0:40
Of course, everything's gone up now, but...
0:49
boneless chicken breast and these are huge, y'all.
0:55
These are huge chicken breasts.
0:57
I'm going salt and pepper my chicken breast.
1:03
I don't know if thighs are a little bit
1:06
cheaper than breasts,
1:07
but you could always use a nice boneless skinless
1:11
thigh to do this with too.
1:20
is this ready to go, Eddie?
1:22
- [Eddie] It should be.
1:23
- Okay, 'cause I tried it last night
1:25
and I couldn't get it, you know, hooked in like I wanted it.
1:30
(salt shaker whirring)
1:35
All right, so I'm gonna use a tenderizer
1:37
because I wanna make sure that this chicken breast is like,
1:42
you know, tender and succulent.
1:45
So this is a tenderizer right here.
1:47
You see those sharp points?
1:53
So you just wanna take it, take your meat.
1:56
(tenderizer clicking)
2:04
And just break down that muscle just a little bit.
2:08
So now I'm gonna salt and pepper this side.
2:14
And I'm not gonna have to poke this side as much.
2:20
All right, I'm gonna heat our olive oil
2:28
I'm gonna get it nice and hot.
2:31
And you know, this really is an easy dish
2:35
and I truly wanted this recipe to be
2:39
in "Love and Best Dishes" book.
2:42
And you can see what it looks like,
2:44
what you hope it'll look like when you get through with it.
2:54
Okay, so we are gonna cook our breast, you know,
2:58
anywhere from six to eight minutes.
3:00
And it really depends on how thick,
3:04
how big your chicken breast is.
3:06
And I've always said, I've always joked
3:09
that your breast may be bigger than my breast.
3:13
My breast may be bigger than your breast.
3:16
So it's very hard to tell you an exact on it.
3:23
But I do keep, because I'm funny about chicken now,
3:28
I want my chicken done.
3:29
I don't want to eat no medium rare chicken.
3:33
(laughing) Not today.
3:36
So I always keep me a meat thermometer
3:41
by my side so I can check out that chicken.
3:45
And you'll wanna cook it to 165 degrees.
3:50
You know, I was trying to decide, you know,
3:53
what dish I wanted to prepare Michael for Valentine's Day.
3:59
And I chose the chicken marsala.
4:04
'Cause it's yummy and it's pretty,
4:09
doesn't break the bank.
4:13
So that I'm happy, with all those specs.
4:19
While I'm waiting on my pan to get hot,
4:22
I'm gonna come in here and just sprinkle it with a little
4:27
garlic and onion powder
4:31
because to me that never hurts.
4:35
Just kick it up a notch, you know, with flavors.
4:42
All right, so I think,
4:46
I think our pan is hot enough. (oil splattering)
4:49
Let's see what I got this.
4:53
Cut it down a little bit.
5:03
Okay, so like I said, about six to eight minutes per side.
5:09
That little piece fell off.
5:11
And Lulu will love to have that after it's cooked.
5:17
She's gonna wanna know where the rest
5:18
of the chicken breast is though.
5:33
So that was six minutes per side.
5:37
Now I'm gonna cover that with foil so it can stay warm.
5:43
See all those little bits in there?
5:49
That's the goodie part. That's your flavor.
5:55
All right so, I love portobello mushrooms, I adore them.
6:00
To me they eat like meat
6:02
and I'll buy the whole...
6:09
or the slice depending on how I'm wanting to serve it.
6:12
But to me, you could eat a portobello cap,
6:19
cook it and eat it just like a hamburger
6:22
because it cuts and it chews just like meat.
6:28
All right, now we're gonna add our shallots.
6:34
And we're gonna cook this for a few minutes until they're
6:38
kind of, oh, I forgot, I turned off my heat.
6:42
Can't do nothing without heat, can we?
6:49
Yeah, I'm gonna keep trying to get those bits up
6:53
and get in those mushrooms and those shallots.
7:01
And then we have our chicken broth
7:05
and we've got our marsala
7:09
and I'm gonna tighten it with a little corn starch.
7:16
I'm gonna give this a little salt.
7:24
And let those cook away for a minute.
7:28
And while I'm waiting on that to cook,
7:32
I've got a tablespoon of corn starch
7:35
and I'm gonna mix it with a little cold water
7:42
because I'm gonna wanna tighten
7:46
our sauce just a little bit.
7:49
We don't want it like gravy,
7:51
but we definitely want it a little bit tightened.
7:56
You need about four minutes
8:02
on your mushrooms and your shallots.
8:05
So now I'm gonna add my chicken broth.
8:22
And we're gonna bring this to a boil,
8:27
We'll cut up our heat.
8:30
Make sure all the brown bits are
8:34
loose in our pan and they are.
8:39
So we gon' let that come to a boil.
8:43
And then we're gonna add our slurry
8:45
and then we are ready to serve.
8:49
I think it's time to add our slurry
8:52
because you can see it's boiling good
8:54
and it's important that you bring that back
8:56
to a full rolling boil when you're adding a slurry.
9:06
You know, that's what I did on the Oprah show
9:08
that time when I was making my grandma's cake.
9:11
I dropped one of these glass ramakens into that mixer.
9:15
Scared the tito life outta me
9:19
because I just knew it was gonna break and blind our queen.
9:32
All right, to me that needs to be a tad thicker.
9:40
So I'm going to do another tablespoon.
9:43
I've got my hot buttered noodles back here,
9:45
ready to put my plate together for Michael.
9:50
Now at this point you can slice your chicken if you prefer,
9:56
or you can just leave the whole breast.
9:57
It just strictly depends on you
10:01
and the look you're trying to achieve.
10:04
So I'm gonna get another tablespoon of corn starch,
10:07
and we're gonna do that one more time
10:09
because as it cooks down, it will get a little thicker.
10:14
Okay, so here we go.
10:17
We'll see if this does it.
10:18
And I think that little bit of extra is gonna do it.
10:23
We just want it to be able to, you know,
10:25
kind of stick to our noodles.
10:27
So like I said, I've got these noodles buttered
10:33
and I really, really, really, really love angel hair.
10:42
So, I think next time I will
10:53
Okay, and we'll get out our hot, beautiful chicken breast.
11:06
And then we'll go with our sauce.
11:17
Yeah, see our sauce is sticking to our pasta.
11:23
It's gonna stick to our pasta a little bit better now.
11:29
Chicken marsa, uh oh, get outta there.
11:34
And I'm just gonna top it with a little green onion
11:39
because it's just pretty,
11:42
and it adds one more little flavor to our dish.
11:48
Happy Valentine's Day, Michael.
11:51
You know, I have to check and make sure this is good enough
11:53
for Michael, (laughing) right?
12:03
And I wanna get a noodle, I wanna get a mushroom
12:08
and I definitely want a piece of chicken.
12:18
I'm so glad that I tenderized that chicken.
12:21
It's so nice and tender.
12:32
And I do... (dog barking)
12:35
Want a little piece of onion.
12:52
And for some reason,
12:57
pasta is kind of romantical. (laughing)
13:02
You know, and I say that about some dishes,
13:10
- [Friend] You haven't used that word in a while!
13:12
- I know it, oxtails are romantical.
13:17
So if you're thinking about a dish
13:20
for your sweetheart, try this one.
13:23
It may be a hit for you, which I think it will be.
13:30
Hey, y'all, it's Paula Deen.
13:32
Now, if you enjoyed this video, be sure to like it
13:36
and click the subscribe button as well as the notification
13:40
and bail to be alerted when I post a video.
13:43
Love and Best Dishes Y'all.
