Reviewed: Nov. 20, 2009

My husband does not like mushrooms, so I have never bothered to make Chicken Marsala before. This was an excellent recipe! The only changes I made was instead of mushrooms, I used bell peppers and added about 2 cloves of chopped garlic while cooking the chicken. There was enough sauce for the chicken. I do not see any reason the sauce needs to be doubled. Next time, I will try a different vegetable.

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SZYQ1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 20, 2009

I thought it was delicious, but my family was not as crazy for it as I was. I will make it again to make sure I have perfected it. The sauce was great, but they hardly touched the chicken. I followed another users tip and added a little shrimp to the mix as well, and it was very tasty in there.

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LSBUI

Cooking Level: Expert

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Reviewed: Nov. 17, 2009

I also doubled the sauce....great first time and even better leftover.

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Paula

Cooking Level: Expert

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Reviewed: Nov. 16, 2009

I loved this recipe. I'm a big fan of mushrooms so I used a little more than the recipe called for but other than that I followed the recipe exactly. I will definitely make again.

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Dinner My Way

Cooking Level: Expert

Home Town: Hayward, California, USA

Living In: Valley Springs, California, USA

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Reviewed: Nov. 15, 2009

I made this adding lots of mushrooms, 3 cloves of garlic and added half cup of chardonnay instead of sherry. My Beloved loved it.

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Diana1215

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Reviewed: Nov. 14, 2009

Great dish that's relatively quick, especially if you pre-pound the chicken. Put on the rice, I also over tripled the sauce, (took the ckicken out on a platter to keep warm i the oven, & added diced roasted jarred garlic) adding 1 1/2C Marsal, 1/4C Good sherry, 3/4 mushroom broth, 1 C chicken broth & the corn startch slurry was made with the water from jarred mushrooms I used (no fresh on hand that day. I added the extra liquids as I thought the sauce as is was too WINE/ALCHOHOL tasting for my girls to go for it. It made a great dish

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britishblueeyes

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Reviewed: Nov. 13, 2009

This was a great recipe. I did take some advice from others and used only Marsala cooking wine and also added some whipping cream to the sauce. I made double the sauce as well so that I could cover the pasta with the sauce also. This is a keeper.

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Fiona

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Reviewed: Nov. 12, 2009

We enjoyed this recipe, but added some garlic and onion. Would not have given it 5 stars because the flavor did not have the depth I expected and was missing something.

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Jennifer

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Reviewed: Nov. 12, 2009

I HAVE MADE THIS MANY MANY TIMES AND IT IS THE BEST. IF YOU DON'T HAVE MUSHROOMS ON HAND, DON'T WORRY ABOUT IT. I THINK OF ALL THE TIMES I'VE MADE IT I ONLY USED MUSHROOMS TWICE. IT'S THE SAUCE THAT MAKES IT AND THE LEFT OVERS (WITHOUT MUSHROOMS) ARE DELICIOUS IN A SANDWICH THE NEXT DAY (WARMED UP A LITTLE IN MICROWAVE) WITH MAYO AND LETTUCE. BEST MARSALA SAUCE YOU'LL EVER TASTE.

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EM4BERN

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Reviewed: Nov. 11, 2009

I've been cooking for my boyfriend for a little over a year now and he said this is the best thing I've ever made for him. It's super easy to make and delicious!

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ocfoody

Cooking Level: Intermediate

Home Town: Huntington Beach, California, USA

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Reviewed: Nov. 11, 2009

Has turned into one of my favorite dishes! Have tried it with a little added garlic & onion - even better! Just added to the oil/butter when browning the chicken. Also, have never used the cooking sherry - not something I had on hand when I first made the dish.

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Amy

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Reviewed: Nov. 8, 2009

This was very bland. I would doctor the recipe if I were to make it again.

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cottageloaf

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Reviewed: Nov. 8, 2009

Really easy meal. Can make in 20 minutes and everyone loves it. Even prepared it ahead for a crowd and warmed it up in the oven and it was still sooo good.

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Chris

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Reviewed: Nov. 7, 2009

good chicken marsala...i did follow some of the tips on here w/the heavy cream and italian seasoning. I think it made a real difference.

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TANYA

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2009

I thought this was a great recipe. Easy to do and delicious. The only thing I would recommend is adding more mushrooms and I also added chopped onion. I also used 3/4C of marsala wine instead of cooking sherry.

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JackieF

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Reviewed: Nov. 5, 2009

This was really great! Very easy and my son loved it!!

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Cindy

Cooking Level: Intermediate

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Reviewed: Nov. 4, 2009

Used all Marsala

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turttletoy

Cooking Level: Expert

Home Town: Davis, California, USA

Living In: Citrus Heights, California, USA

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Reviewed: Nov. 4, 2009

Wow. 4tbsp of butter AND 4 tbsp of olive oil? I used 1 tbsp of olive oil, no butter. Also used low sodium chicken broth rather than sherry, and used 4 tbsp of marsala. Tastes WONDERFUL and only 5 WW points per 4oz breast as opposed to 11.

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newsgal

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Reviewed: Nov. 4, 2009

This was fabulous! I made this for two so I of course had left overs and can't wait to eat them! I read some alterations comments and took the advice to not use the sherry wine and substituted the sherry wine for more marsala wine. I also used about 1/4 cup of a corn starch and water mixture. I probably could have added another 1/4 cup of the corstarch mixture though. Also I added fresh garlic (about 4 cloves chopped) when cooking the chicken. I did not take the chicken out after browning, I just made sure to stir the mushrooms on med-high heat for a couple mins before letting it simmer. I also added a little garlic powder to the flour mixture to coat the chicken before browning. I served with garlic and butter angel hair pasta and a side of broccoli. It was amazing and can't wait to eat it again!

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naomirp7

Cooking Level: Intermediate

Home Town: Lonedell, Missouri, USA

Living In: Ballwin, Missouri, USA

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Reviewed: Nov. 3, 2009

Absolutely the best marsala chicken I have ever eaten. I did modify the recipe a little. After browning the chicken, I sauted portabella mushrooms with a little fresh garlic. Then added the wine, some half and half and let that reduce. I then added the chicken and a little chicken stock. Let that simmer about 10 minutes. Then added some corn starch dissolved in a little cold water. I let that thicken and served it over linguine. JACKPOT.

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