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Alright today we’re doing chicken marsala. This was the most popular dish at the first real restaurant that I worked at in san Francisco called Ryan’s Café.

So hello anyone that remembers Ryan’s café. Especially élan ore and Michael, how you doing? I have two chicken breasts. these are boneless but I got the skin on them. I sliced up five or six button mushrooms. I got some flour some butter some chopped parsley some shallots and a little bit of salt and pepper. And you know my new system. You got to go to the website if you want to see the ingredient amounts, to read the story and so forth. Quick note on the chicken breasts, see this one has that little flay attached. Alright sometimes when you buy the chicken breast one breast will have that flay attached and one wont and they wont cook evenly, so these both had it. I’m going to leave it there some people pull that off. I’m going to season these generously with my salt and pepper I’m just using couture salt, black pepper. And now the liquids for this, we’re going to go with some chicken stock that’s two cups.

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Tags: cooking show, japanese cooking, joy of cooking

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