Recipe by tdonoso
"A simple-to-make but delicious chicken Marsala recipe. Serve over hot cooked rice."
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uncooked white rice
salt to taste
ground black pepper to taste
dried oregano to taste
skinless, boneless chicken cutlets, pounded to 1/4-inch thickness
sliced fresh mushrooms
salt and ground black pepper to taste
I have been making Chicken Marsala this way for at least 25 years and it is the most simple and delicious recipe. Do try it, you will not be disappointed. I will add that I use Sweet Marsala as opposed to the Dry Marsala and use more crushed garlic.
Also, you can place the cooked chicken breasts into a baking pan and then top with the sauce and place in the oven, covered, for approxiamtely 20 minutes at 325 degrees; an alternative to the stove top method.
Made this for the 1st time tonite. Didn't need the whole cup of flour, maybe 1/2?
I didn't have any white rice, so I doubled the gravy and served on a platter of egg noodles.
I was multi-tasking, so I went with one of the reviewers suggestions and put in a baking dish in the oven for 25 mins. I Don't Think I'll do that again. While the chicken Was Tender and flavorful, it caused the breading to have a slightly "Wet/Rubbery" texture. Next time, I'll try the original skillet method.
This is just me nit-picking tho. The recipe is Definately a Keeper!
I made this last night. It was very good, and I'll make it again but change a few things. A cup of flour was way too much, I'll try a half next time. And there wasn't enough liquid - I'll double or maybe triple the liquids next time. Thanks for the recipe - easy and tasty.
simple and easy and tasty! While not the most gourmet version possible, this recipe certainly made this dish easy enough for a busy weeknight, which I loved. I did not need the whole 1 C of flour. Two words of caution when making this recipe. 1. cut your chicken breasts thinly - I had to flip my thicker breasts several times, which caused them to lose their coating. 2. I used canned broth, and even though it was reduced sodium, I'm glad I tasted the sauce before salting to taste - otherwise it would have been too salty for me.
I just made this with a few adjustments for what I had on hand... I had leftover Jasimine rice, so I used that, just warmed it up and I did not have Marsala wine on hand so I used Chenin Blanc wine...this was SO delicious and my 12 year old asked me to make this a keeper, so I think I will continue to make it the same way. Very good!!!
I have tried other Marsala recipes from this site and I haven't liked any of them. This one is so simple and was amazing. Restaurant quality! I followed the recipe exactly except for the fact that I cut it in half for just my husband and I. I made it even easier and used 90 second microwaved brown rice. I served it with green beans. Awesome!
Very easy recipe with a wow taste factor! I will make this over and over! I used Port and mushroom stock and it was truly excellent!
Moist and Tasty! I used canned mushrooms for lack of fresh. When I prepare this dish again I will most likely double up on the mushrooms, butter, and wet ingredients ingredients so that there is more sauce.
This recipe will keep you at the stove for a while, but it's worth every minute invested.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Marsala Over White Rice
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 562
** Calories from Fat: 121
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