My husband made this exactly as stated. We used a cheap red table wine. It was delicious & tasted like what we've had in Europe.

Reviewed On: Oct. 18, 2009

The flavor on these is wonderful, chocolately & rich! However, boiled for full minute, & the only variation I used is ICBINBLight instead of butter & after stirring in 3 cups of oats, they were too loose so I added another full cup of oats (4 cups total). 2 hours later they are still not firm. (Note: this did not stop me from tasting a few!) I would make again & add the extra cup of oats & maybe coconut like another reader.

Reviewed On: Sep. 17, 2009

I made this for 2 people to serve on penne pasta so I used 12 oz chx breast & the same portions on everything else (which essentially is doubling the sauce). The marsale wine taste was terribly strong but added 1/2 cup chicken stock & that righted the taste. I also sauteed 1/2 cup celery & 1/2 cup onion with the mushrooms. I also added 1 chicken bullion with the dredge & omitted salt. Sorry to change & rate but I taste along the way & it was headed down the bland road. It was tasty at these portions with 5 ounces pasta & next time I will toss some cooked broccoli in at the very end. Even doubled, the sauced covered the pasta & not much extra so change up according to taste. As is, it lacked color.

Reviewed On: Sep. 9, 2009