Chicken Marsala Recipe Reviews - Allrecipes.com (Pg. 5)
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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Cooking Level: Intermediate

Home Town: Vernal, Utah, USA
Living In: Orem, 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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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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Reviewed: Jan. 5, 2009
Doubling the sauce is a must.
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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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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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Cooking Level: Intermediate

Living In: Lebanon, Oregon, USA

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Displaying results 41-46 (of 46) reviews

 
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