Reviewed: Dec. 2, 2009

Excellent, with a few modifications as mentioned by other reviewers (since they spoke to my personal taste buds). I used heavy cream mixed with flour and chicken broth to both thicken the sauce and increase the volume of sauce. Double the quantity of mushrooms, as well. Definitely use BOTH the marsala and sherry -- this is what gives it the gourmet edge that your guests will rave about and wonder how you did it. I served with wide noodles and broccoli. Boyfriend wondered how I hadn't been "snatched up yet" with my cooking skills (little does he know how easy some recipes can be ).

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M-B

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Reviewed: Nov. 27, 2009

Very diappointed! It does not need sherry and oregano.Would not recommend this to anyone. Sorry.

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Joy

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Reviewed: Nov. 23, 2009

Excellent...with some changes. Agree with many of the other reviewers that you need to double sauce and mushrooms! Also, sauted mushrooms and about 4 cloves of garlic in butter with some garlic salt before adding it to chicken/wine mixture. Delicious, this recipe is a keeper.

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ariley16

Cooking Level: Intermediate

Home Town: Albany, New York, USA

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Reviewed: Nov. 22, 2009

Great recipe! I took others advice and doubled the mushrooms. Next time I'll double or triple the sauce. It was easy to make and my husband loved it. Thanks.

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Annie

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Reviewed: Nov. 22, 2009

This recipe will definately impress anyone you serve it too! My guest only complaint was that there wasn't enough 'sauce'. I added just a little flour water to make it a little more gravy like - even the kids loved it!

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glkurtz

Cooking Level: Expert

Home Town: Portland, Oregon, USA

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Reviewed: Nov. 21, 2009

This dish was okay. I just don't think my boyfriend and I care for chicken marsala in general.

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cruisergirl21

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2009

Was a hit at my son's birthday party. Everyone loved it. I didn't have sherry so I just added more marsala wine and a little port.

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Sweet Tooth

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Reviewed: Nov. 21, 2009

good recicpe! I doubled the sauce to pour over mashed potatoes.

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shae

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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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