The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 25, 2004
My family really enjoyed this recipe, especially my daughter and her husband. The only thing I changed was using olive oil cooking spray in place of the olive oil. I would also add more spinach....it definitely is a keeper..I can't wait to make for our friends this summer at our lake vacation.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 9, 2004
Amazing dish. My boyfriend said it was the best food I've ever cooked and groaned the whole time he ate it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 29, 2004
Wow! So easy to prepare, such a great result. Delicious, and so tasty. I did the way it says in the recipe, but I used a little bit of fresh garlic for the tangy taste. It was just perfect, the marsala sauce with mushrooms was incredible. A perfect meal for a weeknight or for a friends dinner!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 7, 2003
A really good recipe. I did not have the sun-dried tomatoes on hand so I skipped them. And I used "regular" mushrooms as well since I had them handy. I followed the recommendations from others to cut the butter and wine a bit too :) Finally,, I also followed another recommendation and used a bit of flour & cream to thicken the sauce before adding the spinach. Having said all that - it is an excellent recipe I'll definitely make it again and try some other variations!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 16, 2003
I served this for guest and they all loved it. Great presentation. A little time consuming but worth it.
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abs

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 17, 2003
We loved this & only made a couple of changes. We used a LOT LESS butter, & a LOT MORE spinach. We also didn't have any Marsala, so used California Madeira instead, & it was great. We served it over potatoes mashed with skin-on, with a little sour cream & green onion. Yummy
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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 15, 2003
Made this last night...it was very easy, very quick and very beautiful. However the Marsala flavor was quite strong, I would probably make some changes if I make it again. I thought the garlic mashed potatoes overpowered the flavor of this dish and would probably try serving it over spinach like a previous reviewer. Also the sauce was too thin, I would thicken it up a bit.
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Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA
Living In: Harris, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Jun. 23, 2003
This has a delicious combination of flavors. My changes: 1) added garlic when sauteing the chicken, 2) added 1 sm diced onion to the mushrooms, 3) used white mushrooms, 4) cut way back on the sun-dried tomatoes and added fresh tomatoes, 5) reduced the butter a bit and balanced it with the marsala for taste. A definite keeper!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Jun. 12, 2003
This was a simple and tastey recipe. I felt like we were eating gourmet tonight. My husband complimented me on the flavorful dish. I will definitely make this recipe again. (I cut the butter to a half cup also).
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: May 21, 2003
this was one of the best chicken dishes i have ever made. i used 3/4 cup of marsala and also added 3/4 cup of low fat milk mixed with 1 tablespoon of flour which made sauce creamier. also added more spinach than recipe calls for. kept it warm in oven until serving. chicken was very moist.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: May 10, 2003
This is an excellent recipe! I added a bit more spinach and a few more mushrooms, as we tend to like lots of veggies. It came out wonderfully--and it does go well with garlic mashed potatoes.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: May 2, 2003
We loved the combination but I switched it around a little. I bought chicken breast tenders. the fillet of chicken. i cooked it ahead of time. coated chicken in spelt flour and seasoned with pepper, minced garlic and kelp granules. browned them in olive oil & half the butter. removed chicken and used 1/2 cup of sundried tom. with oil, canned portabella mushrooms - 15 oz. for just a few minutes in marsala 1/2 cup it is strong. then i added alot more fresh spinach then suggested and will use even more next time. placed in an oblong glass dish and covered til dinner time and heated at 325 for a 1/2 hour after it sat on counter for 1 hour, enjoy :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 29, 2003
This recipe was awesome! Took advice on cutting the butter almost in half. Made this for a party of 50 guests! Everybody raved about it! Highly recommend this recipe for a big or small party or get together! Can't wait to try other recipes from this website. I also added some button mushrooms with the portabello's. Can't wait to make it again for my family! It's definitly a keeper.
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Cooking Level: Expert

Living In: Huntington, New York, USA

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The reviewer gave this recipe 0 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 26, 2003
Fantastic flavors,very easy to make and present.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 23, 2003
This was an excellent dish. We enjoyed it so much.I left the breasts in the sauce while it reduced down somewhat.Spooned the spinach onto the plates and served the breasts on top of the spinach with a little added sauce. Great flavor! Thanks Shannon.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 29, 2003
this recipe was alright, way to much butter! besides the butter taste this recipe is good.next time i will use only 1/4 of the amount of butter. i added a little flour to cut some of the strong marsala flavor. i also used half portobellos and half sliced mushrooms so it was not all mushrooms.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 24, 2003
We really liked this recipe! The only thing I would change however is the sundried tomatoes...Next time I think I'll leave them out, they made the dish a bit oily and thier 'vinagary' flavour over powered the dish a little... Otherwise, it was great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 19, 2003
I made this for my boyfriend recently and he loved it. The only thing I would change next time is the amount of sun-dried tomamtoes, I would use about half of what the recipe called for. They seemed to over power the flavor of the marsala a bit. Other than that this was a success!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 3, 2003
This dish ranks at the top of presentation and taste ratings ! Since I had no portobello mushrooms, I used 1 1/2 cups of button mushrooms; also 1 cup of fresh spinach. To 1 cup of boiling water I reconstituted the sun-dried tomotoes and 1/2 cup shiitakes and even added the soaking water to the recipe. We used good quality Marsala, but 3/4 cup. Serve with mashed potatoes (no garlic needed).
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 4, 2003
Turned out very well, however the Mushrooms over powered the dish by sheer size. I made this dish a second time and used button mushrooms and it seemed to be more in proportion. Overall recipe is excellent.
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Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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