This was great, but of course I tweaked to my version as a lot of people do. I added onion powder to the flour mixture. I used a touch of garlic oil with the olive oil and butter in the pan. Used half the butter as well. After browning chicken, I took them out and threw in a shallot and some garlic..Sauted quickly and then added mushrooms. You may need a little more olive oil..I season with the spices at each step. I used baby bellas and a variety package..Different types of shrooms will change the dish. I then threw in the Marsala and Sherry which I tripled..Let this cook off for a few minutes, add the chicken and simmer until chicken is cooked. I served with garlic mashed potatoes..Drizzling the sauce over them was heaven!!

This is a great Marsala recipe. I have used this recipe twice now. Both times I substituted Veal for the Chicken & it turned out great. Once I used the Marsala Cooking Wine (you can't buy real wine on Sundays in Georgia) & it turned out just fine but I prefer to use real Marsala wine because the flavor is much richer. Like others, I doubled the sauce to have enough for our pasta. This is now my standard Marsala recipe. Thanks for submitting it.

This recipe was absolutely delicious, and I didn't change a thing! My only complaint was that there was not enough sauce, so in the future I will double the oil, butter, marsala, and sherry. I also plan on adding more mushrooms, but I am a mushroom lover. I served it with Rachel Ray's "Rice Pilaf" recipe. It was a perfect combination!

My husband and I both loved this recipe. It was quick and easy to make and full of flavor. I will be making this one again.

Good recipe, very tasty. I did make a few minor changes though. Based on some of the other reviewers' suggestions, I added garlic (4 cloves) and one medium onion to the pan and sauteed them before adding the chicken. I dipped the chicken in egg before putting in the flour mixture, which I also doubled. I doubled the mushrooms and tripled the wine/sherry mix. I added a generous amount of Italian spice to the pan while the chicken was simmering. Once the chicken was done, I removed it from the pan and added the leftover flour mixture to the sauce to thicken. Served with mashed potatoes & green beans. Tasted like the chicken marsala from our favorite restaurant! Thanks, Lisa!

This was quick and easy to make. I used 2 chicken breasts, but left the sauce ingredients the same. Good thing, too, or there wouldn't have been enough, so I strongly suggest doubling the sauce. Since the chicken breasts were on the small side, I did not flatten them and that worked just fine. I used Madeira instead of the combination of Marsala and sherry, and served this over wide egg noodles. We thought the flavor was very good, but next time I will try using a little garlic or shallots to make it even better. I will also halve the amounts of butter and olive oil because it was just on the edge of being a tad greasy. Other than that, this is definitely a recipe I will make again!

ok, so I never follow a recipe as given. Usually because I don't have all the ingred. I browned the chicken as called for, then I removed them from pan, added mushrooms and about 1/2-1 cup chicken broth. I cooked the mushrooms and added 1 can of cream of mushroom soup. When that was all blended and cooked, I added the chick back to pan and cooked it on low for about 25 min. It is so good. Cooked in under 30 min and my husband though I cooked for hours. Served with pasta nad cauliflower. Thanks for the recipe. he marsala and sherry are a great combo.

Yummy. I used a little over 1/3 cup of flour to bread the chicken, and what I did was I placed the 4 chicken breasts in the flour/seasoning mixture, saw that I had a lot left over to use, and I sprayed the coated breasts with Parkay spray butter, then recoated them to use up any excess flour. I used garlic pepper instead of regular, and I used about 1/4 tsp. of Nature's Seasonings. Also, I added about 3tbsp. of half-n-half to wine sauce, and about 2 tbsp. of flour to thicken the sauce up. I added the flour before the mixture became to hot, as the flour will clump up if you stir it in while the sauce is boiling. Based on these modifications, the entree was delicious.

I sound like Randy Jackson saying this, but this was just okay for me. I thought it was kind of blah. I served it with instant potatoes and canned turnip greens, and they had more flavor than the chicken. My advice, make sure you have a bite of potatoes with every bite of chicken to give it flavor. I noticed when I made a chicken recipe about a month ago that had cooking sherry in it, I thought it was blah too, so maybe that's the flavor I don't care for. I love the stuffed chicken marsala at Olive Garden, but I think it's the stuffed part I love so much. I will have to learn how to make that.

Simple, quick and delicious. I use this recipe a lot. One thing to note is that the recipe does vary due to what kind of marsala and sherry you use. The first time I made it I used cooking sherry. Strangely enough, I think that was the best and produced the most flavorful meal. But for the most part, I use what I have on hand and it really does make a difference. I've used both dry and sweet marsala. Amontillado, cream sherry, etc. Adjust to your liking..

This was great!! My fiance and I loved it. Per recommendations, I added a little heavy cream and cornstarch. Next time I will double the sauce, because it didn't seem to be enough. I served it over spaghetti, no angel hair, but it was still great.

I love this recipe and glad I found it!

Absolutely delicious as is. My friend and I made this together for girl's night. Flawless!

Really good recipe! Something seemed to be missing though. B-

This recipe was soooo good! I think my fav!

Super good but I had to modify the recipe slightly. After browning the chicken I took it out of the pan and kept it warm in the oven. Then I sauteed the mushrooms and added 3/4 cup Marsala, 1/4 cup Sherry and 1/4 chicken broth. The sauce is so good you need to at least double it. I then put the chicken back in and thicken the sauce a bit with some cornstarch and water. Very delicious!!

This recipe has had lots of reviews so I won't say anything except it's really, really good. Do add a little cream and omit the sherry. Everything else is perfect!

Family really liked this. I didn't have any cooking sherry, so I used extra Marsala wine. Ate over angel hair pasta. Would make this again.

I always use this recipe when I make chicken or veal marsala, just finally got around to writing a review. I am not crazy about marsala sauce, but my husband loves this! I usually use about 3/4 c marsala and omit the sherry.

YUM YUM YUM!!!! Both me and my hubbi loved this. It is soo good and savory, will def make again!!!!!