Reviewed: Nov. 4, 2009

This dish could have been really delicious, but 3/4 cup of sun-dried tomatoes? OMG, it was sooo oily and overwhelming. I think that fresh tomatoes would have been a better choice. Sorry, it just didn't work for us.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2009

Delicious with a couple modifications. I felt the butter was way too much. Only used 2 tablespoons. I also sauteed the mushrooms with a couple sliced garlic cloves before adding wine. I cut back on the sun-dried tomatoes to about 1/3 cup sliced and upped the spinach to about 2 cups. We loved it!!

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SCDEMERS

Home Town: Brunswick, New York, USA

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Reviewed: Oct. 23, 2009

This recipe was so easy and tasty. I made some mod's based on the reviews and adjusted to our taste. Sauted 3 cloves garlic and about 3tbs chopped yellow onion prior to adding the chicken (which I cut into pieces). Added 3/4 cup marsala w/ 1/4 cup sherry with mushrooms & 1/4 cup butter since my tomatoes were in oil. Added back the chicken along with some diced green onion the sundried tomatoes & 2 cups of spinach. Served over garlic mashed potatoes. Presentation and taste were spot on. Thanks Shanou.

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mich&rich

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Reviewed: Oct. 15, 2009

This was an excellent idea. I love the sundried tomatoes and spinach. For the chicken, I just sliced the breasts very thin and then sauteed them in some olive oil - no butter. Will definitely make this again!

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shopj

Cooking Level: Expert

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Reviewed: Aug. 23, 2009

This is a wonderful recipe but I did alter it a bit. I added some sauteed onions and garlic to the mushroom mixture as well as about 1t. of crushed red pepper. I found the marsala wine made the sauce a bit too sweet so I added a few splashes of balsamic vinegar and red wine vinegar to give it some edge. I served it with angel hair pasta and everyone loved it!

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OiMooi

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Jul. 28, 2009

Tasted great..I did change it. I boiled half a box of whole wheat penne, cooked it, drained, and drizzled olive oil and parmesean cheese. I used this as a serving base to the dish, with the chicken and sauce poured on top. Excellent. Also..I placed the chicken back into the sauce mixture and cooked it all together for 5 minutes at the end. This made the chicken taste fabulous. I used frozen chicken tenderloin strips and did not defrost or pound them. Just coated in flour and proceeded as usual with the recipe. I used half the butter and it still turned out great.

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nsamreny

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Reviewed: Jun. 8, 2009

This was very good. I thought the Marsala taste was kind of weak, but it might have just been the brand I was using. I added red pepper flakes and a lot of garlic. I also added onions and used more spinach than the recipe called for. I love how healthy this recipe is.

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AMFAIR

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Reviewed: Apr. 27, 2009

This was SOOOOOO good! We used 3/4 cup Marsala and 1/4 cup sherry. Also used more sun dried tomatoes, baby bellas, and 1/2 bag of spinach. Will probably saute some diced onions with this the next time. Served over garlic mashed potatoes. Even yummier the next day for leftovers since the sauce soaked into the potatoes.

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gflyer80

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Reviewed: Apr. 9, 2009

This was a very delicious dish, but I used this recipe more as a guideline. Like others, I also used less butter, about 3-4 tablespoons. I used more spinach than called for and I added a yellow bell pepper I needed to use up, which added some more color. I cooked the vegetables in a separate pan from the chicken so everything would be ready at the same time, and I think this helped to avoid the brown color others complained about. I also added some wine (I didn't have Marsala, so I just used a white cooking wine with lemon flavor) to the chicken and used a homemade garlic olive oil. This was a huge hit and I would definitely make it again.

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turtleart

Cooking Level: Intermediate

Home Town: Elizabethtown, New York, USA

Living In: New Paltz, New York, USA

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Reviewed: Apr. 5, 2009

Tastes exactly like something I would get at a restaurant and I am by no means an expert chef. This recipe is a keeper. I followed the suggestions of some of the reviews and used 1/2 marsala wine and 1/2 chicken stock. I also added some onions and garlic cloves. Had over angel hair pasta. Yummy!

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Kye

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Reviewed: Mar. 9, 2009

Really good. To save time, I butterflied the chicken breasts instead of pounding them. Instead of 3/4 c butter I used two tablespoons with two tablespoons olive oil to saute the mushrooms, sundried tomatoes, and spinach. I sauteed a couple of chopped garlic cloves in the butter/oil before I added the rest of the ingredients. I thought that 1 cup of marsala wine would have been overwhelming so I used 1/2 cup with 1/2 cup chicken broth. We really enjoyed this! I served over spaghetti aglia olio.

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MrsPinky

Cooking Level: Expert

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Reviewed: Mar. 7, 2009

I love marsalas and I love to do new things with them, so this was right up my alley. I used a dry marsala and my homemade sundried tomatoes, so this dish was slightly acidic (the result of my ingredients) - I fixed this by adding half a teaspoon of brown sugar. I also love the sauce so much I made about 1/2 more, by adding chicken stock and another splash of marsala - this gave me enough sauce to drench the rice! If you are using dry sun-dried tomatoes don't forget to soak them for 15 minutes in hot water, and if you are using oil packed sun-dried tomatoes don't forget to drain them. In the future I would likely add a clove of garlic and some thinly sliced onion to the veggies.

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A.Z.

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

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Reviewed: Feb. 22, 2009

Excellent twist on an old favorite!! I made this as the recipe was written and it was great! I will try again. I served this with angel hair pasta that I cooked with the remainder of the sun dried tomato, poured in some olive oil tossed with garlic for a complete meal!!! Thx

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kawabob

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Reviewed: Feb. 6, 2009

This was an easy, absolutely delicious recipe - I was looking for a veal recipe but I found this and substituted veal for the chicken. Served it with whole wheat pasta and asparagus. Will definitely make it again - pretty and tasty enough for company.

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JanineyBeaney

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 19, 2009

This was FANTASTIC! I used the dried tomatoes in the pouch -- no oil. Also reduced the quantity of them as my husband hates them. However, I used real Marsala wine from the liquor section & not the bottled in the grocery aisle. Also, reduced the butter substantially & substituted with chicken broth. Tasted like a goumet meal for company. Yum, yum!

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CLHEINS1

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Reviewed: Jan. 11, 2009

I chopped the chicken into pieces before cooking, left out the spinach, used 3/4 marsala, and 1 cup of chicken broth, only used 1 tbsp of butter. I added flour/water mixture until it thickened and added pine nuts at end. It was a nice pasta dish.

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CaliforniaBaker

Cooking Level: Intermediate

Home Town: South Wales, New York, USA

Living In: San Diego, California, USA

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Reviewed: Dec. 4, 2008

I just tried this recipe last night and it was simply scrumptious. Based on other reviews, I doubled the amount of spinach and portabella. Since some reviews mentioned the recipe was a lil on the bland side, I added a dash of paprika and extra oregano and black pepper, served over a bed of white rice and it was simply delish!

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Cor135

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Hampton, Virginia, USA

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Reviewed: Aug. 12, 2008

If this is the first time you are using sun-dried tomatoes I would suggest either thoroughly washing the oil off of the tomatoes or using unprocessed sun-dried tomatoes. This dish was way too oily for consumption. I also substituted the 1 cup marsala with 1/4 cup marsala, 1/4 pinot grigio and 1/2 cup of chicken broth. If I try this recipe again, I might even substitute chopped romas for the sun-dried.

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4GsMOM

Cooking Level: Intermediate

Home Town: Aurora, Illinois, USA

Living In: Glendale, Arizona, USA

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Reviewed: Jun. 2, 2008

The sundried tomatos I used were overwhelming, masking even 2 cups of spinach I used. I would make it again with 1/2 the sd tomatos. I used boneless pork chops instead of chicken. They were tasty solo.

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wonkerer

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Reviewed: Apr. 15, 2008

I just prepared this recipe last night and honestly I should have read more of the reviews. I felt like the marsala wine was just way to overpowering i added heavy cream to mute it but no luck.

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heather

Cooking Level: Intermediate

Home Town: Sheridan, Wyoming, USA

Living In: Casper, Wyoming, USA

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Chicken Marsala Florentine

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