Excellent, with a few modifications as mentioned by other reviewers (since they spoke to my personal taste buds). I used heavy cream mixed with flour and chicken broth to both thicken the sauce and increase the volume of sauce. Double the quantity of mushrooms, as well. Definitely use BOTH the marsala and sherry -- this is what gives it the gourmet edge that your guests will rave about and wonder how you did it. I served with wide noodles and broccoli. Boyfriend wondered how I hadn't been "snatched up yet" with my cooking skills (little does he know how easy some recipes can be ).

Reviewed On: Dec. 2, 2009

Awesome bliss. Only personal adjustments were to delete the cheese (wanted a more "gourmet" appearance than gooey cheese would have offered) and added slices of four fresh basil leaves. Perfection; and requests for recipe from all in attendance! A definite keeper! Thanks for sharing.

Reviewed On: Nov. 18, 2009

I'm going to give this four starts instead of five only because it is so close to a recipe I already use, but mine never turnes out dry (as many reviwers have said this does). The secret? You need to MARINATE in the liquid for at least an hour! When I come home from the store after having purchased my meat, I immediately divide into zip lock bags, add the seasonings (and yes, ANY oil based salad dressing works, as well as any seasonings that you feel will compliment the flavor you are going for!!), and then stick in the freezer until I'm ready to cook the meal. This is the fool proof way to bake (or grill) chicken breasts. I promise you will ALWAYS get rave reviews if this is followed. My boyfriend's personal favorite is an oil based greek dressing with a sprig or two of fresh rosemary in the freezer bag. Yummy!

Reviewed On: Nov. 2, 2009