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!
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I made this recipe exactly as written. I used a sweet Marsala wine instead of a dry one, at...