Reviewed: Dec. 8, 2002

This was great! I did make a few changes though. I didn't flour the chicken, I just browned it in butter. And I don't like to cook with wine so I just used chicken stock instead. It turned out excellent! Will definitly add this to my tried and true recipes and make often.

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LLC9086

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Reviewed: Nov. 22, 2002

So, so -- the taste was ok, but I didn't like the flour on the chicken breasts. Made a soggy coating when the sauce was added. Next time I'll just brown them without dredging the chicken in flour. The flavor was good though, so I'll try this again but tweak it a bit.

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Lynn S

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Reviewed: Nov. 16, 2002

My sauce didn't have quite the kick I was looking for. I may try again w/ a different brand of wine.

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SARA KNOLL

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Reviewed: Oct. 20, 2002

I made this for company and it was a huge hit. My 8 year old loved it too. This is a wonderful recipe. Thanks.

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SGOLDMAN

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Reviewed: Aug. 27, 2002

WOW! Very yummy! I didn't have any bacon or marsala wine...used sliced ham and merlot instead...it came out great. My friend's husband is a very picky eater and he loved it. Next time I'm going to double the sauce recipe, it would have been nice to have more. Thanks for the recipe!

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Diane

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Reviewed: May 14, 2002

Very quick and tender. The sauce is not too heavy, has a great taste.

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tanyazygmat

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Reviewed: Apr. 17, 2002

My family loved this dish. I will definately make this again. My husband very rarely raves about food and he had thirds. The chicken was very tender. I only used a pound of chicken and little over 1/4 of a cup of Marsala wine and it was great. Very easy to make. Thanks for the recipe.

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WISSMILLER

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Reviewed: Jan. 3, 2002

This tasty recipe is very quick and easy to make. Will definitely make it again. Thanks.

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Teresa

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Reviewed: Nov. 17, 2001

This was my first attempt making chicken marsala. After viewing a few different recipes, I incorporated a few tips into this one. I doubled up on the sauce and added a cup of chicken broth, because I used real marsala wine and using that alone gave it a real strong liquor taste. I also used a combination of fresh mushrooms and baby portabella mushrooms. Instead of cornstarch, I used Wondra flour for sauces that you can just sprinkle in to thicken it. I also pounded the chicken to make it real thin. We have an Italian restaurant near us that we always go to to get this dish and my daughter raved that mine was even better. I served it with penne pasta with marinara sauce. Thanks for this excellent recipe, I know I will be making it alot.

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GAILMM2

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Reviewed: Mar. 28, 2001

I used a frozen skinless, boneless chicken breast (8 oz), substitued ghee for butter, and only used one 6-oz package of sliced mushrooms. I also used a non-stick pan and slightly less butter. I served it with white rice and my husband and I loved it (Marsala wine is an incredible flavor)!

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LGSTARR

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Reviewed: Mar. 20, 2001

I am a nanny and prepared this for the family I work for, they LOVED it. I did double the sauce and added 1/2 stick of butter to add richness. It was delicious!

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ANITA MOREE

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Reviewed: Jan. 1, 2001

Only fed 3 and one tip, use good wine, not cooking wine!

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VICKI MARIE

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Reviewed: Dec. 3, 2000

This is a beautiful recipe for a romantic evening in. A real pleaser, and very delightful.

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CLAIRE KELLY

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Reviewed: Oct. 1, 2000

I THOUGHT THIS RECIPE WAS DELICIOUS!! SO DID MY HUSBAND. THE KIDS DID NOT EAT THE MUSHROOMS... BUT LOVED THE CHICKEN. I REALLY DONT KNOW WHAT THE PURPOSE OF THE BACON WAS... THERE WERE NO INSTRUCTIONS EXCEPT TO COOK THE BACON. I ASSUME ITS FOR THE FLAVOR. I ALSO WANT TO ADD THAT AFTER I CREATED THE SAUCE IN THE PAN, I PUT THE CHICKEN IN ALONG WITH THE SAUCE AND MUSHROOMS. IT THICKENED IT UP ALITTLE.

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