The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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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Cooking Level: Intermediate

Living In: Chatham, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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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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Cooking Level: Beginning

Living In: Washington, D.C., USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 22, 2009
This is a great recipe. I did add some chicken broth and a cornstarch slurry to create more sauce. Will serve it with angel hair pasta.
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Jen
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 22, 2009
Me and my fiance loves this recipe! Chicken came out tender and full of flavor!
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L

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 21, 2009
THis really was easy and Very TasTy. Very Tender!!!!
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA
Living In: Peoria, Arizona, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 19, 2009
Did not care for this recipe! would not make it again
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Cooking Level: Expert

Home Town: Port Jefferson, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 18, 2009
This is one of my husband's favorite meals! It's so easy and for the most part, I always have the ingredients on hand. I never add the sherry - just use a bit more marsala and it turns out perfect!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 17, 2009
This dish was fantastic! I honestly think it is my new favorite dish to make. I am a big fan of chicken marsala in restaurants, so I was a bit hesitant to try it at home. I did not add the sherry (only because I forgot to buy it) and took the advice to add cream to the broth at the end to make a "gravy". I made roasted red potatoes on the side, put the gravy over them.....YUM! My husband says he wouldn't change a thing!
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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 15, 2009
I added some garlic and doubled the mushrooms and wine. Whatever flour mixture was left over I threw with the butter just before I added the wine. Wonderful!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 14, 2009
This is a very easy and quick recipe, making it a great choice for a weeknight dinner. I've made this dish multiple times and each time it gets rave reviews. As a side dish, I've tried garlic buttered noodles as well as brown rice. Both are an excellent side dish and a great way to enjoy the delicious sauce.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 13, 2009
This was soooo good and easy too. I bought the pre-cut and washed criminis and used chicken tenders (no pounding). I also took the advice of a few others and sauteed thinly sliced onion and garlic before adding the chicken to cook. Once the chicken was browned on both sides, I added additional butter and oil to double the sauce (What the heck. We don't eat like this very often.)After simmering for 10 min, I added a little FF half and half to finish the sauce. Served over linguini - YUM!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 13, 2009
Outstanding!! I loved it and so did everyone else! Thank you!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 12, 2009
I had some dehydrated porcini mushrooms which I soaked in red wine and used in the sauce. The mushrooms made the sauce a beautiful brown colour. It was really good. Also, I added some garlic prior to browning the chicken.
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Cooking Level: Expert

Home Town: Thunder Bay, Ontario, Canada
Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 10, 2009
It was good, but it needs some tweaking.
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