ChefTips (January 13th, 2012 @ 7:24 pm)

@DSHAPify Sorry, I'm not sure what your question is. Are you wondering if you can use sherry instead of marsala? If so, I wouldn't recommend it since marsala is the key ingredient in this dish. Hope you enjoy it!

DSHAPify (January 9th, 2012 @ 6:30 am)

chef im from the philippines and i wanted to ask if was is a good alternative for sherry and marsala wine??

joe39363 (January 5th, 2012 @ 2:06 am)

I always enjoy your videos. Very informative.

arowerlikenoother (December 15th, 2011 @ 1:19 pm)

thank you for this!! I feel like a chef now :D

haexkae42008 (December 13th, 2011 @ 6:01 am)

@EmpireX1020 no you didnt do anything wronge, it was the chicken. older chickens have stringy meat, you want the younger chickens with tender meat.. i dont know how you tell that, ( i guess buy small chickens) but older chickens have stringy meat, usually used for stews/soups only

ChefTips (November 26th, 2011 @ 5:45 am)

@EmpireX1020 Hello. Was the chicken still pinkish?

EmpireX1020 (November 26th, 2011 @ 5:22 am)

So the sauce and mushrooms were really good. The problem was the chicken breast. I just bought them tonight, then sliced them so they were about 1/4" thick, then pounded out the areas that were still a little thick. Dredged them in flour, salt, and pepper, then browned them for about 3 minutes on either side, then finished cooking in the sauce for about 15 minutes. The chicken, while tender, had a weird stringy texture. Where did I go wrong? Was it subpar meat or did I undercook it?

recetasdecocinafacil (November 19th, 2011 @ 10:40 am)

Lo probaré, tiene buena pinta!

ChefTips (November 7th, 2011 @ 8:31 pm)

@nuttybar9 It is used for both.

nuttybar9 (November 3rd, 2011 @ 4:47 pm)

is marsala drinking or cooking wine

ChefTips (November 1st, 2011 @ 5:54 pm)

@esb818 Thanks! Glad you like it!

esb818 (November 1st, 2011 @ 6:00 am)

This recipe is awesome, have made it countless times and my family loves. Thanks Chef