This is my "go to" recipe for making chicken marsala. My whole family loves it. The only changes I made was adding flour to my mushrooms while sauteing them to thicken the sauce as well as adding a bulb of garlic roasted in olive oil. I use the infused oil for browning the chicken. I do not use cooking sherry, only stock and marsala wine. Those added with the roasted garlic and fresh oregano make a really big difference.

Reviewed On: Jun. 12, 2009

This recipe was awesome. I used very thinly sliced sirloin tip and marinated it with cooking sherry and freshly minced garlic. Sauted it in butter and olive oil. Used half of a yellow onion and 2 jumbo portabello mushrooms. I omitted the wine at the end since the beed was marinated with Sherry and I used 1/3 block of reduced fat cream cheese. I also used dijon mustard and a 3 second squirt of ketchup as well as a few dashes of worcester sauce. Served over buttered No Yokes egg noodles, it was absolutely delicious. Even my daughter who is very picky and doesnt like beef or mushrooms ate a second helping! Will definitely be making this again.

Reviewed On: Sep. 23, 2007

All I can say is yum, yum yum! This was an awesome recipe. I usually use the salt method when making Prime Rib but now I have been converted. The only thing I did differently was let the garlic marinade over the beef overnight in the fridge. Very good recipe this one!

Reviewed On: Jul. 2, 2006