Reviewed: Mar. 31, 2007

The flavor was wonderful. I did not have any marsala wine so I substituted merlot and it tasted just fine! My children rated it an "A".

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Pat

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Reviewed: Dec. 27, 2006

Yummy! I have to give this one four stars b/c even my 3 1/2 yr old AND my 15 month old LOVED it and gobbled it all up!! Its a winner for us!

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MarthaWannabe

Cooking Level: Expert

Home Town: Shiner, Texas, USA

Living In: Weimar, Texas, USA

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Reviewed: Jul. 12, 2006

My husband loved this recipe, although I did make a few modifications. I added garlic and red onion to the mushroom and tomato mix. To lighten it up, I fried the chicken in olive oil flavored spray and reduced the butter from 3/4 cup to 2 Tbsp. It still tasted great!

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Jennie P

Cooking Level: Intermediate

Living In: Saint Petersburg, Florida, USA

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Reviewed: Jul. 6, 2006

I made this last night and it was great. I only used 1/2 cup of marsala wine and 1/2 cup of chicken broth. I was afraid the taste would be too strong. It worked out well.

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GOTITANS

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Reviewed: Jun. 19, 2006

This was sooo good! The only thing I did different was use sherry instead of marsala wine because I didn't have any. Also, next time I might use less butter because the recipe calls for so much. Thanks! It was great.

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Jessica

Cooking Level: Expert

Home Town: Arlington, Texas, USA

Living In: Mansfield, Texas, USA

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Reviewed: Mar. 20, 2006

I have my own marsala recipe that I usually use, but I though I would try something different. I shouldn't have. I wasn't at all impresse with this recipe. It definatly wasn't much for eye candy. Sauce was brown, the spinach turned greenish brown and the tomatoes were redish brown. It was a pretty brown meal. The tomatoes added a unnaturally sweet taste and the spinach just got in the way. Also the breading on the chicken is bland, and since it wasn't cooked with the sauce the flavors don't get into the meat at all. I won't be making this again.

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BOOMN4X4

Cooking Level: Intermediate

Living In: Huron, Ohio, USA

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Reviewed: Feb. 13, 2006

Delicious - I made this for my husband and one of his friends one night and they loved it - I've been making it with less butter than it calls for (because I accidentally did it the first time, probably 6-8 Tbsp,) and it's great like that too. I also added more spinach because I love the veggies as much as the chicken! Great recipe - thanks!

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april

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Reviewed: Feb. 8, 2006

Yum! Will be making this again. Would be great when having guests.

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CASTOUT

Cooking Level: Intermediate

Living In: Round Rock, Texas, USA

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Reviewed: Jan. 24, 2006

I cut the butter amount in half & added 2 cloves of garlic to this. I also boiled my tomatoes in about 1/2 cup beef broth before adding them. This was a big hit with my family.

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jefm

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Reviewed: Jan. 10, 2006

awesome! this is an amayzing recipe. i modified it slightly to taste. i almost doubled the amount of everything. exept the marsalla. ading a half cup more marsalla and some chicken stock. because i used extra every thing, i baked it in the oven for an extra 10 minutes or so. this dish seams to go especialy well with a nice glas cheep cabernet savignon :] definatly add some chicken stock like a cup or two!

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Nicholas

Cooking Level: Intermediate

Home Town: Warwick, New York, USA

Living In: Syracuse, New York, USA

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Reviewed: Jan. 10, 2006

tastes great and looks awesome! We did alter the recipe a little just by adding more chicken, sherry wine, and more of the veggies.

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Ecco_Star

Cooking Level: Intermediate

Home Town: Middletown, New York, USA

Living In: Syracuse, New York, USA

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Reviewed: Dec. 22, 2005

Ok - here is the deal. I just made this tonight. I thought it was good - Although the marsala (I used a dry marsala) was a little too overpowering -next time I would use 1/2 C to 3/4 C - not a whole cup. I would use a little more mushrooms and sundried tomatoes. I would use less butter (my god, 3/4 of a cup??) and I would use more spinach. Actually, I did use more spinach - the recipe calls for 1/2 cup and I used about 2 cups. This will probably taste even better tomorrow, so the flavors have a chance to "marry" overnight - I probably would make it again, but next time I would: use more portabello mushrooms, more sundried tomatoes, more spinach, less butter and less marsala. This recipe has all the ingredients for an excellent dish - the amounts of the ingredients just need to be tweeked a little bit.

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Stefanie W

Cooking Level: Expert

Home Town: Queens, New York, USA

Living In: Hillsborough, New Jersey, USA

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Reviewed: Nov. 30, 2005

I'm a horrible cook and yet this recipe was easy enough for me to pull off. My other half said this is by far the best meal I ever made him and his friend was very impressed and said this recipe is "restaurant quality" So if you want an easy receipe that tastes good and is hard to mess up -- this is it!!

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binvan

Cooking Level: Intermediate

Home Town: Shelter Island, New York, USA

Living In: Thatcher, Arizona, USA

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Reviewed: Nov. 5, 2005

I was so excited to make this dish - it sounded so wonderful! I was kinda disappointed. Too much butter in the sauce...and as much as I adore wine sauces, this one had just too much bite (I used a nice pinot noir) and I added some chicken stock to cut it down. I'm not sure if I'd make this again. Alot of work for an only ok dish.

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DELTASIG86

Cooking Level: Intermediate

Home Town: Parma, Ohio, USA

Living In: Mayfield Heights, Ohio, USA

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Reviewed: Nov. 4, 2005

This recipe is very very good. My husband love it. Although he didn't like the mushrooms. I served it with Garlic mashed potatoes(made with whipping cream) Talk about comfort food. Yummy!!!

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KATTY142

Cooking Level: Intermediate

Living In: Milwaukie, Oregon, USA

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Reviewed: Oct. 15, 2005

Way to tomatoey!!!

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OLAKRB2001

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Reviewed: Sep. 26, 2005

Easy to make for everyday, fabulous to make to impress guests. Keeper Keeper Keeper.

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stikychikn

Cooking Level: Intermediate

Home Town: Canning Vale, Western Australia, Australia

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Reviewed: Aug. 12, 2005

Made this for a 4-person dinner party and everyone loved it. Definitely goes well with garlic mashed potatoes, as described.

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ENJELANI

Cooking Level: Intermediate

Home Town: Saratoga, California, USA

Living In: San Francisco, California, USA

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Reviewed: Jul. 16, 2005

Yum, yum, yum. I'm a huge fan of chicken marsala, but had never thought to add sun-dried tomatoes and spinach. What a great idea! I didn't have fresh spinach, just frozen, so added half a box of chopped frozen spinach...squeezing out all of the excess liquid. I also just had chicken thighs, so I used them (skinless)...no need to pound as they're more tender than chicken breasts. Also had it over garlic mashed potatoes...another first, as I usually have this with pasta. I really loved it. Thanks, Shannon!

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