Simply delicious! I pre-cooked the carrots for 5 minutes in boiling water earlier in the day (rinced in cold water to stop the cooking process when done); then made the sauce. Put it altogether and let it sit in the frig until dinner time. This gave the carrots and sauce some time to spend together!!! When dinner time came - I just warmed the dish up in the microwave. Simple with a great taste!

Reviewed On: Jan. 18, 2009

I have made this twice now - second time with some changes that were recommened in previous reviews. (1) Re: the flour. Just lightly dust chicken in flour seasoned w/ salt & pepper. No specific amt - just what it takes to dust chicken. Fry in some butter & olive oil and put aside. Then gently fry the mushrooms and garlic- adding a tad more olive oil and butter and, yes, I added about 7 chopped garlic cloves. This mixture can be put in the frig until your ready to make the gravy! (2) Re: the gravy - the receipe uses waaaaaaaay to much flour - which is why others had to add more beef stock and Marsala. You only need 2T. flour to each 1 cup liquid - so base your broth & wine accordingly (more gravy requires more flour and liquid). AND, 2T flour requires 2T of fat (butter/oil combo). Once the flour has been blended into the fat over low heat, stir until smooth and bubby - add liquid, salt and pepper to taste, stirring constantly. I did NOT use any browning liquid. Add chicken/mushrooms/ garlic, cover and put in 350 oven for 25 minutes! Your company can be eating their salad during this time. Delicious!!!!! Need more spices - just add what you like. I took the suggestion of adding basil. 3: Some also said the entree was bland - I took the suggestion of soaking the thin spaghetti noodles in the spice/oil/water combo prior to boiling - FANTASTIC! The nice thing with this dish is that most can be made ahead - as the restaurants do! This is a keeper for me since we do a lot o

Reviewed On: Jan. 18, 2009

Delicious! Served this over Spring Greens with crumbled goat cheese (very mild and yummy!)and carmalized pecans. This is a keeper in my receipe box!

Reviewed On: Jan. 18, 2009