Reviewed: Nov. 21, 2009

Delicious flavor, but the recipe instructions are a little misleading. After adding the wine, it should simmer longer than 2 minutes, otherwise the alcohol doesn't cook off and it tastes too boozy. Marsala can be strong, so it needs time to settle in with the rest of the flavors. Like the other reviewers, I doubled the sauce. There's enough for the chicken, but we wanted extra to put over angel hair.

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SimplyLiv803

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Reviewed: Nov. 9, 2009

Doubled everything to feed our small crowd and it was gobbled up in no time. Having grown up with Dad preparing this meal (a NYC fireman, need I say more?) I never quite learned how to duplicate his amazing rendition . . . this recipe comes darn close. Got lots of compliments and reqeusts to put this in our list of "must haves". 5 stars for sure!

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Marie

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

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Reviewed: Nov. 5, 2009

This recipe was fast to prepare and so easy. Was well received by my husband and teenage son. Husband said it was just as good as a Fine Resturant. Served with egg noodles and green beans.

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NancieCarole

Cooking Level: Expert

Home Town: Berkeley Heights, New Jersey, USA

Living In: Pueblo, Colorado, USA

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Reviewed: Nov. 3, 2009

Great! I used golden mushroom soup instead of chicken broth. I also sauted shallots and garlic with the mushrooms. I served over mashed potatoes with scallions. Definately a keeper.

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SHARJOY

Cooking Level: Beginning

Home Town: North Arlington, New Jersey, USA

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Reviewed: Nov. 3, 2009

We didn't really care for the sauce, very strong wine flavor even after simmering it for a long time. We usually like wine sauces, so I guess Marsala wine just isn't a favorite for us. My son loved the chicken without the sauce.

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PEEK91

Home Town: Salt Lake City, Utah, USA

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Reviewed: Oct. 25, 2009

This was good. A little boozy-tasting for me, even after cooking for a while, so I mellowed it with a little chicken broth at the end, and it turned out fine. My husband is a big Marsala fan and he really loved it. Thanks!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Sep. 10, 2009

I gave it four stars because my husband really loved it. It seemed a little salty to me, however. This may have been because I used cooking wine. I would also recommend low-sodium broth. If it needs a little punch, just add the salt yourself.

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motty

Cooking Level: Intermediate

Home Town: Vernal, Utah, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Apr. 27, 2009

I have made this 4-5 times now and it is amazing! It is excellent made with pork tenderloin too!

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Linda

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Reviewed: Jan. 16, 2009

This recipe has been the talk of my weekend and week. I made it last Friday and my family is still salivating over it! The chicken was so flavorful..if you want an easy baked/fried chicken taste..this works. I served over linguine with salad as the starter. You definitely need to double the sauce ingredients...You'll have just enough to drizzle on the pasta. I may triple it next time because we are saucey tips. Loved this recipe!!!

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SEB

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Reviewed: Jan. 5, 2009

Doubling the sauce is a must.

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Elizabeth

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Reviewed: Dec. 1, 2008

Amazing recipe! The sauce was very flavorful and creamy, but not too heavy. I would recommend doubling the sauce ingredients, though. It came up a little short. I served this with egg noodles instead of linguine. Yum!

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goodberrygirl

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2008

After trying this in a local itallian restaraunt, I wanted to try it at home. After reading several recipes, I selected this one because of the thickened sauce. This was as good as the restaraunt's chicken! I could only find Marsala Cooking wine, so I left out the salt-because the cooking wine is salty enough. I doubled the sauce so there was enough for the pasta, and made crusty garlic bread to go with. Wonderful, and easy!

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