Reviewed: Mar. 8, 2012

Quite good. Serve with side of rice or noodles and a vegetable.

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Reviewer:

AmberBillerica

Cooking Level: Beginning

Home Town: San Jose, California, USA

Living In: Billerica, Massachusetts, USA

Reviewed: Feb. 13, 2012

I used thinnest chicken pieces from Whole Foods. Didn't use bacon. Next time: try ham bits fried as the Lynnfield Deli.

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Reviewer:

Barbara Hashian

Cooking Level: Expert

Home Town: Marblehead, Massachusetts, USA

Living In: Lynn, Massachusetts, USA

Reviewed: Feb. 10, 2012

Good, but a little bland

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Reviewer:

Lovetocook

Reviewed: Feb. 9, 2012

I have made this recipe several times. I am giving it 5 stars even though I changed it for what I believe is better. I omitted the bacon (love bacon, but don't think it is needed) and I doubled the amount of wine to make more sauce. Easy and very good!

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Reviewer:

Elizabeth

Reviewed: Jan. 18, 2012

This was very easy to make and yet so flavorful! On occasions when I don't have marsala wine, i would substitute white wine and it tastes just as good. I also sometimes use garlic salt instead of garlic powder AND salt. Will be making this again. Thanks for sharing!

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Reviewer:

Bewitchingsam

Reviewed: Jan. 8, 2012

This was very good but it could be easier & better by combining several steps. Also, the recipe mentions using bacon, but doesn't include what to do with it. I used sweet Sherry (I didn't have Marsala wine on hand) and it added a warm and rich taste. See my revised recipe @ "Chicken Marsala III for clarification and tell me how you like it.

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Reviewer:

flyover girl

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Cooking Level: Expert

Home Town: Overland Park, Kansas, USA

Reviewed: Jan. 8, 2012

I made this last night! Fantastic! I did double the sauce & served with wheat linguini.

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Reviewer:

T Joel

Reviewed: Jan. 3, 2012

I was very pleased with the ease in which this delicious dish was prepared. I did, however double the amount of ingredients - except for the chicken - the second time I made it. We loved the rich sauce but found that it did not make much for the amount of chicken used in the recipe. Doubled it was perfect. I will make this again and again! Also, I used a sweet Marsala wine and it was even more delicious with a very unique flavor that my family preferred over the dry!

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Reviewer:

kmarj05

Reviewed: Jan. 3, 2012

AMAZING!!! My husband and I couldn't get enough. This is the best Marsala I've ever cooked!!

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Reviewer:

Rachelle

Reviewed: Jan. 2, 2012

This was my first attempt at chicken marsala. I followed this recipe exactly except doubling the mushrooms and sauce. I also love garlic and sautéed my mushrooms with about two tablespoons of minced garlic. All I have to say is this is better than restaurant quality. Delicious!

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