Reviewed: Sep. 9, 2009

I made this for 2 people to serve on penne pasta so I used 12 oz chx breast & the same portions on everything else (which essentially is doubling the sauce). The marsale wine taste was terribly strong but added 1/2 cup chicken stock & that righted the taste. I also sauteed 1/2 cup celery & 1/2 cup onion with the mushrooms. I also added 1 chicken bullion with the dredge & omitted salt. Sorry to change & rate but I taste along the way & it was headed down the bland road. It was tasty at these portions with 5 ounces pasta & next time I will toss some cooked broccoli in at the very end. Even doubled, the sauced covered the pasta & not much extra so change up according to taste. As is, it lacked color.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JusCookAlready

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 29, 2009

I have made this recipe my own with a few changes, specifically adding brown sugar to the sauce. It's the best recipe I've found so far!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MrsMcD

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 10, 2009

Im going to have to give this one 4 stars instead of five simply because I felt that it had to modified quite a bit to be a good recipe. This is what I did: I added a whole small yellow onion to the mushrooms as well as 2 cloves of garlic chopped finely, I added 1 cup of half and half as well as extra cornstarch into the sauce as well as a whole cup of chicken broth because the sauce was way to strong, This was simply my aquired taste... maybe you'll like it as is. If not you can try it this way. Another thing I didn't quite understand the whole bacon part of the recipe but it did give the chicken a nice flavor. I will definetly make this one again!!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jannys Kitchen

Cooking Level: Intermediate

Home Town: Modesto, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 8, 2009

I made this recipe exactly as written. I used a sweet Marsala wine instead of a dry one, at the recommendation of the wine clerk at the store. He stated that he makes Chicken Marsala all the time and a friend of his is a chef and uses the sweet variety. My instinct was to go for the dry version but he insisted that it would turn out GREAT with the sweet and he was right! It turned out FABULOUS! My only complaint was that the sauce was too thick after adding the cornstarch at the end to the sauce. The next time I make it I will omit the cornstarch and increase the amount of cream instead. The flour used to coat the chicken should thicken the sauce adequately. I served this over cooked pasta noodles and there were no leftovers what-so-ever. A new family favorite!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Folsom, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 31, 2009

very delicious, i served it with mashed potatoes to help mellow out the flavorful chicken

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

amy833

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 26, 2009

This dish tastes like a greatly improved version of Macaroni Grill's chicken marsala, which is a favorite. I made a few subtle changes: I doubled the sauce; used chianti, because that's what I had on hand; threw in a chicken bouillon cube with the sauce; added the bacon back into the sauce at the end (I wasn't sure what to do with it); added a minced garlic clove to the sauce. The whole family loved it - fantastic!! I should also mention that it makes a beautiful presentation with mashed potatoes and steamed garlic.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cranberrygirl

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Prague, Hlavní Mesto Praha, Czech Republic

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 17, 2009

Very good. I added 1/4 cup chicken broth and marsala wine and a tbsp of mushroom soup.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MARNZ01

Cooking Level: Intermediate

Home Town: Trenton, Ontario, Canada

Living In: Toronto, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 6, 2009

This was waaaay to good to be so easy! Love it! I doubled the sauce and mushroom, and cut the chicken in strip so they would cook faster. Jeeze, this dish is def one I would use to wow company!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Christina

Cooking Level: Intermediate

Home Town: Fort Lawn, South Carolina, USA

Living In: Tampa, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 5, 2009

Very good and very easy! I used half regular mushrooms and half baby portobellas and loved the differences in flavor!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Andrea

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 9, 2009

I love chicken marsala. I love it even more with bacon! Great recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

anniecate

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 16, 2008

I found this recipe helpful. I marinated the chicken for a few hours in olive oil. This made the chicken very tender without having to pound it. I also added brown sugar to the sauce. It added a touch of sweetness that the sauce needed. Thanks for the recipe!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Reka

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 27, 2008

This recipe is great. We loved it. I did add a cup more mushrooms and I might add more Marsala wine if more than 2 people want sauce. My children did not want the sauce so this was only enough for my husband and I but other than that great recipe. I made it with mashed potatoes and put the sauce all over the potatoes to. Mmmmmmm.......... yummy.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Fordstar

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 9, 2008

Because of my personal taste, I omitted the bacon. I substituted water with 1 cup chicken broth, and also increased the marsala wine to 3/4 cup or more! I used chicken tenders in place of chicken breasts. Very tender. I receive applause from my husband with this recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

pasta girl

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 3, 2008

It was good, but as others stated...not enough sauce. I doubled the recipe, but will triple it next time. I didn't taste the bacon so I may try prosciutto next time. I added onions, garlic, and cream to the sauce. The chicken was TENDER! Good stuff.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DRIQFX

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 24, 2008

This has the most excellent flavor! I would recommend this plate to anyone who loves chicken. The next time that I prepare it, I will increase the sauce so that if you would like to serve it with rice or noodles you will have some extra. There is just enough sauce for the chicken.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sneaker

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 2, 2008

This came out just OK.Husband wasn't crazy about it.I felt it was a little bland.If I make this again I will def.go heaveier on some of the ingredients.It looked beautiful on the plate though.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jennyp

Cooking Level: Intermediate

Living In: Houston, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 14, 2008

My family loves this dish. I always rely on this particular recipe because of the addition of the bacon. I tend to be a little heavier handed with the mushrooms, and garlic, frequently use basil instead of oregano, and I use a dry marasala instead of the sweeter version, but it's a great recipe.

Was this review helpful? [ YES ]
0 users found this review helpful