Reviewed: Oct. 9, 2009

Really yummy and so easy to make! I did make some small changes. I added another teaspoon of sea salt and freshly ground pepper. The oregano was unchanged. I cut the butter by half and added an extra tablespoon of EVOO. Also sauteed 1/2 of a finely chopped shallot onion. Thickened up the sauce a bit with an extra slurry of flour and water. Served it with a side of long grain wild rice and green beans (sauteed with EVOO, tad of salt, pepper, and crushed honeyed almonds). My husband and I loved it!

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mlterry88

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Reviewed: Oct. 9, 2009

I modified this recipe a bit by caramelizing a large, thinly sliced onion in the evoo and butter first, then adding the mushrooms, omitting the sherry and increasing the marsala to one cup. when served, grate fresh Parmesan cheese over it. It brings it to a much richer recipe. Hubby's favorite.

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STELLASMOM

Home Town: Hudson, Massachusetts, USA

Living In: Holliston, Massachusetts, USA

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Reviewed: Oct. 8, 2009

I had left over marsala from another recipe so I made this. It was pretty bland despite adding a mixture of many italian spices to the flour (I thought just oregano seemed pretty bland) and also garlic as at least one other reviewer suggested. It wasn't inedible, but I wouldn't make it again. Just very plain and lacking something. hardly any flavor at all. I even added extra mushrooms and made only 3 chicken breasts instead of 4. I don't know what would make it better, though. I've never had chicken marsala before so I don't have anything to compare it to. This was just pretty "blah." sorry. I wanted to like this. Although, I'm discovering that every recipe I make with marsala isn't very good. I'm using the good stuff, so maybe I just don't like marsala? who knows.

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Tina W

Cooking Level: Intermediate

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Reviewed: Oct. 8, 2009

Made the recipe just as directed, it turned out very good! i used canned mushrooms and could tell no difference. only problem, it didnt reheat really well. the marsla/sherry/oil separated to a not-so-appetizing looking sauce. make it, just eat it all first go round!

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strawberishimmer

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Reviewed: Oct. 8, 2009

I really love chicken marsala and this was simple and delicious!!! I didn't add the sherry because I didn't have any in the house and it still tasted GREAT.

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LESLIE

Home Town: New York, New York, USA

Living In: Bayonne, New Jersey, USA

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Reviewed: Oct. 6, 2009

Truly a FABULOUS dish. Very simple and elegant meal. My personal modifications: Lightly browned 6 chicken breasts as per recipe (pounding out the meat, dredging in flour and seasonings and adding to butter and olive oil). After about 1 1/2 to 2 min per side, removed to a dish and poured over remaining pan juices. Clean out the skillet. Added another 4 T butter and 4 T olive oil and sauteed 2 8-oz boxes sliced baby bella mushrooms (rinsed of course), 4 finely chopped shallots and about a teaspoon (or 2?) of minced garlic. After about 4 min. I added 1 cup marsala, 1/2 cup sherry (not cooking variety) and 1/2 can chicken broth (I added the other 1/2 can into the pot of water in which the egg noodles later cooked). I returned the chicken to the skillet and let simmer in the sauce (without covering with a lid). All throughout - from browning the chicken to simmering the chicken in the sauce, I layered the seasoning - adding a bit more salt and seasoned pepper and continued to grind italian seasonings throughout the cooking. Served with buttered egg noodles. Absolutely heavenly. Thank you, Lisa, for submitting and sharing with us. You've made thousands of people very, very happy!

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Joni

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Reviewed: Oct. 4, 2009

This recipe was DELICIOUS!! I LOVE Chicken Marsala and order it ever chance I get when I dine out and for whatever reason I thought it was something I couldn't make at home. One day I was browsing on here for chicken recipes and saw this one and was surprised at how simple the recipe was! I made it twice so far and both times were a hit! I made it just like the recipe except I used garlic powder in the flour and on the chicken and I put minced garlic in the pan with the butter and olive oil. I made it with mashed potatos both times. Try this recipe you will love it!

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CHAY

Cooking Level: Intermediate

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Reviewed: Oct. 4, 2009

This recipe was very good. I will definitely add more mushrooms next time and pound out the chicken breast to make it a bit thinner. I will also probably use an egg wash before the bread crumbs.

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mlittle74

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Reviewed: Oct. 3, 2009

This turned out very good! A few changes- I used half as much butter and olive oil (2 Tbsp each)-we really didn't miss it. Browned 2 cloves of pressed garlic before adding the chicken, halved the oregano and added a shake of basil instead, ended up cooking the chicken in 2 batches, put first batch in the oven on warm then when the second batch was ready added it back to the pan and added the wines, plus about half cup of chicken broth, simmered 10 mins flipping chicken half way through, removed chicken from sauce, turned up the heat to high for about 4 mins to reduce the sauce until slightly thickened (no cornstrach needed, add chicken back to pan for a min. Served over angel hair pasta, yum!

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AElmore

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Reviewed: Oct. 3, 2009

WOW! This is a fantastic recipe. I wanted to make a nice dinner for my boyfriend. This is very easy to prepare and the flavor is totally scrumptious. I followed recipe as is, just added more shrooms. It turned out perfect. My boyfriend was very happy, so I will make it again for sure.

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Katie

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Reviewed: Sep. 29, 2009

This is great, but as with most, I made a few changes: I added about a half teaspoon of garlic powder (I had no 'real' garlic), I use cut-up chicken rather than individual breasts. Also, it's pretty easy to cut down on the fat in this recipe (4T oil and 4T butter is a little excessive for four servings) by using a bit more Marsala (and I've never used the cooking sherry). Also, last time I added a half diced red onion (I know this heresy, but it needed 'something') and it was delish. A little worsteshire and/or a squeeze of lemon are both good, too.

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geoffh1969

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Reviewed: Sep. 28, 2009

took out the chicken after frying using mostly olive oil, kept them in oven at 250 (next time should try 200). Used marsala wine only, and added some half and half for the sauce to make it a little creamy. sauteed the onion and mushroom, then add the wine. very tasty. served with pasta, garlic and basil. bread is a must to soak up the sauce.

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dottychan

Cooking Level: Intermediate

Living In: Chatham, New Jersey, USA

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Reviewed: Sep. 27, 2009

FANTASIC! This was so good and sooo easy to make! I had no Idea chicken marsala was so easy to make. This is like what was served at my wedding and all the guests said it was the best food they had ever had at a wedding. I did make just a few changes... I added onion power, garlic salt and wine/garlic seasoning to the flour mix. I made 3x the sauce and I added heavy cream to make it creamy and then thickened the sauce. Served over browned butter and garlic pasta. Was Great and a new favorite meal! Will make this one lots!

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LooHunter

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Reviewed: Sep. 25, 2009

Delicious. I changed the recipe by browning the chicken first. When browned I removed it to a plate and added the mushrooms to the pan. I browned the mushrooms a bit and then added the wines to deglaze the pan. I returned the chicken to the pan and simmered, covered for 10 minutes. I removed the finished chicken to a serving platter and finished the sauce with a tablespoon of butter to thicken and a squeeze of fresh lemon juice for added flavor. I then poured the mushrooms and sauce over the chicken breast. Served with wild rice and a vegetable.

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KH23

Cooking Level: Intermediate

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Reviewed: Sep. 24, 2009

SO good and SO easy. Stick with the butter and the oil -- it makes such a difference. I added 1/4 fresh lemon (squeezed & tossed in) and 1 tbls capers to mix. Gives a bit of a tart/zing that we like.

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john.avellar@gmail.com

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Reviewed: Sep. 23, 2009

Very good recipe. The only thing I changed was add 3/4 cup of marsala wine since I don't have sherry. I also added 2 T of cream. Soooo hmmm hmmm good.

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4everhungry

Cooking Level: Beginning

Living In: Washington, D.C., USA

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Reviewed: Sep. 23, 2009

Our anniversary dinner! Made this chicken marsala with whipped potatoes, gravy, a spinach salad and Italian bread. For dessert I made miniature Irish Cream cheesecakes :) yum I did change the marsala to meet my own standards.This was an excellent meal! This is a keeper. Thanks for a great recipe.

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