Reviewed: Sep. 12, 2005

It looked fantastic and the sauce had a nice consistency, but it was a little on the bland side. I would make again, but add more marsala wine and other spices.

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Reviewer:

fritz

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Reviewed: Sep. 3, 2005

I "LOVED" this recipe. It was easy to make and was a huge hit at my party. The only confusing part was the flour so what I did was use half for the sauce and half for the chicken.

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Kay

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Reviewed: May 18, 2005

If I can make this – anyone can. Not only was this easy, it was Delicious! It tasted like the one at Macaroni Grill Restaurant. The only thing I did not like about the recipe was about the Flour part. It states you will need ¾ cup of flour, divided. Not sure what that meant. I had flour left over. Other then that, this recipe – ROCKS! YUMMY! I’ve passed this recipe to all my friends.

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ESTHERSON

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Reviewed: May 7, 2005

I REALLY wanted to LOVE this receipe, but I can only say that to me, it's just "ok." I keep eating it thinking that something was missing, I just couldn't tell what. I would try this recipe again and perhaps use a bit more marsala wine. The overall flavor of the dish just wasn't as robust and I hoped it would be. I think it's because I'm comparing it to the chicken marsala that I do love at the Cheeskecake Factory. The other thing I don't like about this recipe is the instructions for the flour. Yeah, it tells you to have flour on hand, divided, but when it tells you to add flour to the sauce, it doesn't tell you how much to add. I just had to wing it. I didn't like that. Other than that funky quirk, it's an easy recipe to follow and produces a nice, rich sauce. I doubled up the sauce recipe thinking I'd need more, but I didn't have to. Again, decent recipe, but didn't have that robust taste I was hoping for.

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Reviewer:

PRETYBLKGRL

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 15, 2005

my whole family loved this recipe!

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MAREMARE101

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Reviewed: Feb. 25, 2005

This has to be the best Chicken Marsala I've had. It does take a little time to make, but the end result is definitely worth it.

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RIDDLE54

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Reviewed: Aug. 29, 2004

A little time consuming, but well worth it! Tastes fabulous!! We doubled the sauces and tossed the extra with fettuccini -it was great!

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AMI

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Reviewed: Aug. 6, 2004

I thought this was great! I didn't have any beef broth on hand so I used beef bullion instead. Also used 2 mushroom caps instead of 4. Great flavor, will definitely make again!

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