Reviewed: Feb. 20, 2008

Yes...double up on the sauce and skip the bacon...add lil onion and even a lil green peppers...

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yelp I think i can cook..

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Reviewed: Feb. 15, 2008

This was a great dish! I sauteed some fresh garlic with my chicken. I also used crimini mushrooms and proscuitto instead of the bacon. The only marsala I had on hand was sweet, I added about 1/3 cup of chicken stock and a splash of heavy cream to that and it turned out fantastic! Thanks for the awesome recipe, I will definitely be making this again!

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Sara83

Cooking Level: Intermediate

Living In: Laguna Niguel, California, USA

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Reviewed: Jul. 16, 2007

this is the keeper. I have tried many and this one is the tops. I doubled the liquid mixture. I served it with buttered egg noodles wit poppy seeds. Yummy, this was a great dinner party meal.

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Cindy Baker

Cooking Level: Expert

Home Town: Waltham, Massachusetts, USA

Living In: Dracut, Massachusetts, USA

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Reviewed: Jul. 15, 2007

This is either amazing or horrible. The key to this recipe is to let the marsala sauce simmer for a full 30 minutes, I took the chicken out after the juices ran clear and put it back in after the sauce had simmered for long enough. Don't be afraid to test the sauce throughout cooking it. Also, add flour and water to the sauce to thicken it up, it makes it stick so much better to the chicken.

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mcs091004

Cooking Level: Intermediate

Home Town: White Lake, Michigan, USA

Living In: Waterford, Michigan, USA

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Reviewed: Jul. 2, 2007

Excellent and easy meal! I added double the mushrooms and triple the sauce. Overall a very good dinner dish. I served mine with potato dumplings and broccoli.

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MommyCook

Cooking Level: Expert

Home Town: Barlinek, Western Pomeranian, Poland

Living In: Burlington, Ontario, Canada

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Reviewed: Mar. 24, 2007

Delicious recipe. Wife and 3 year old son gobbled it up! Thanks.

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Noah's Daddy

Cooking Level: Intermediate

Home Town: Yonkers, New York, USA

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Reviewed: Oct. 22, 2006

Very tasty! I omitted the bacon and tripled the sauce and it was great. Will make again for sure!

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Ricci9

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Reviewed: Sep. 16, 2006

This was good, but I was hoping it would be GREAT. I should have read the other reviews and perhaps double or even triple the amount of sauce. There just wasn't enough sauce for me. I served over capellini & a side of brocolli.

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cricketphx

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Reviewed: Sep. 16, 2006

very good,best recipe i have found so far and pretty simple too.

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baby girl

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Reviewed: Jun. 11, 2006

Okay, I hate to review when I don't use the recipe to a t, but I wanted to have this for my own records...and to help out others who may not have all ing. I used a Merlot, and didn't add mushrooms or bacon. I was worried that my children would not like the flavor. But they gobbled it up and had seconds. I would agree that the flour on the chicken and the sauce did end up being a bit mushy but the taste was good. We had with rice and broccoli. And the kids liked it so, great!

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Jun. 8, 2006

EXCELLENT!!! I followed the recipe exactly and it was delicious. The only problem was that I could have eaten a whole lot more!!!

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Larry K.

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Reviewed: May 30, 2006

Very easy and very good!! Leftovers are just as tasty, too!

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Cindy Z

Cooking Level: Intermediate

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Reviewed: May 14, 2006

AWESOME!! This recipe is great! I double the sauce and use a good marsala wine and seldom have left overs! Thanks Courtney!!

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Txbarry

Cooking Level: Expert

Home Town: Hattiesburg, Mississippi, USA

Living In: Houston, Texas, USA

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Reviewed: Apr. 23, 2006

I marinated frozen breasts in the marsala wine overnight. I took the bacon out of the frying pan before adding the liquid to make the sauce but served it mixed into the mushrooms and I too made more sauce and next time I will make even MORE sauce! Excellent recipe!

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robinr

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Reviewed: Mar. 9, 2006

For such a simple easy recipe, this is absolutely fabulous!!! It's even better the next day!

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Heather

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Reviewed: Jan. 7, 2006

I dipped my chicken into egg and then seasoned flour. I browned the chicken very well and placed it in a large casserole dish as I had twelve breasts. I made my sauce separately, which by the way was tripled . I also needed to add additional marsala. I covered the casserole and placed it in the oven for about forty five minutes. Great birthday dinner for my daughter which everyone loved. Thanks a bunch!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Feb. 18, 2005

This was good, but after this time I will double or even triple the sauce and mushrooms as someone had suggested because there wasn't enough for the chicken. Great recipe and easy.

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GUMBOZO

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Reviewed: Jan. 9, 2005

Way to go Courtney! This was great! I used cooking Marsala wine and doubled the sauce and mushrooms and served it for company on top of Mashed potatoes. BIG BIG HIT!!

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LEFTORRIGHT

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Reviewed: Nov. 8, 2004

Delicious! The only thing, I wouldn't serve this more than once every other week because it was very greasy....bad for the heart!

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CookinGheri

Cooking Level: Intermediate

Home Town: Quezon City, National Capital Region, Philippines

Living In: Roxbury Township, New Jersey, USA

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Reviewed: Mar. 2, 2003

I just wanted to add a new review- I make this so much. Tastes good with garlic smashed potatoes! But- I prepared the chicken the same way but grilled it on the BBQ- so tastey. Just a good summery idea! Enjoy

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Claudette

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Chicken Marsala II

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