Reviewed: Aug. 24, 2009

This was a really good recipe - I put in double the wine by mistake - but that worked out okay. I also took other reviewers suggestion and added garlic in the butter and oil, that made a difference for me. Thanks

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Reesh

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Reviewed: Aug. 24, 2009

DH loved this and he said he doesn't like marsala. made exactly as written except used this sliced chicken cutlets and didn't pound them thinner. Will make this again.

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jess in NY

Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA

Living In: Long Island, New York, USA

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Reviewed: Aug. 22, 2009

This was easy to make and even impressed my Italian in-laws.

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Loco

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Reviewed: Aug. 21, 2009

excellent, make sure to really brown the chicken or it gets soggy

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thewun11

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

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Reviewed: Aug. 20, 2009

Truthfully, I thought this recipe was a lot of work for the end result.

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broome52

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Reviewed: Aug. 18, 2009

My favorite dish at Macaroni Grill is their Chicken Marsala. My husband said that if I put this in a to go container from MG he'd never know it was homemade. I used about half the mushrooms, cooked the chicken in the bacon grease and then used every bit of the bacon grease in the dish. Fattening but TOTALLY worth it!

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Bek

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Reviewed: Aug. 16, 2009

I just read a 2 star rating of this recipe and I simply don't understand. It excelled in the two most important catagories. Simplicity and taste. Didn't need to change the recipe in any way. I'm not a big fan of mushrooms( I like the flavor just not the texture) but my wife is so I put them in. They were simple to pull to the side so everyone was happy. Will make this again often. Two thumbs up !!!!

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Ralph Fimbres, Jr.

Cooking Level: Intermediate

Home Town: Vallejo, California, USA

Living In: Ukiah, California, USA

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Reviewed: Aug. 16, 2009

I've been looking for a great marsala recipe since I got married 5 years ago and after making this...I'M STILL LOOKING! I can't put my finger on it but my DH and I both thought it was lacking something.

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tx_babygirl

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Reviewed: Aug. 16, 2009

Made this recipe and it came out wonderful!!! Didn't have any sherry and put twice as much Marsala as it was called for (by accident) and it was great. Since my family likes mushrooms, I will probably add more mushrooms next time. Definitely a keeper---thanks for sharing.

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JYNX2

Cooking Level: Expert

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Reviewed: Aug. 16, 2009

I'm a total cooking novice, and this was incredibly easy to make. This dish has a light flavor. It is delicious, but quite different than the standard restaurant version. Next time, I will double the mushrooms.

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doublenerds

Cooking Level: Beginning

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Reviewed: Aug. 13, 2009

Yummy! I made just as instructed and it was great! It took more like 15 minutes to get all the pink out of the chicken, but it was fantastic. I loved it and so did the rest of my family!

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SADAMSMOUSE

Cooking Level: Intermediate

Home Town: Corona, California, USA

Living In: Spearfish, South Dakota, USA

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Reviewed: Aug. 7, 2009

Excellent! I added some leftover rotini pasta to create a simple one-dish meal. I did thicken the sauce with a little flour/water mixture which made it a little bland. A little more wine balanced the flavor perfectly. It was just a good as any italian restaurant and both of my sons (7 & 8 years old) cleaned their plates. My husband said he was glad I ran out of canned spaghetti sauce since I found this one instead.

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sheilad

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Reviewed: Aug. 7, 2009

Wonderful dish! I followed others suggestions and saute the mushrooms and onions in the skillet, removed and then added the chicken. After browned added the mushrooms and onions back. I also doubled the wine and sherry, added a touch of cream and sauted about 20 minutes.

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Jaime

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Aug. 6, 2009

Definitely a great simple recipe for this famous dish. I would have liked a little more flavor and felt the sherry was a little strong with how much they ask you to use but I made a few minor adjustments for my own personal taste and it worked out very well. Loved it!

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JHinch

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Reviewed: Aug. 3, 2009

Believe it or not- this is my 9 year olds favorite dish! He likes this with white rice. The only changes I make are soaking the meat in buttermilk & seasonings (usually salt & pepper) just for the extra punch. *note for those that don't cook with wine often, NEVER cook with a wine you don't drink! I'm not huge on most wines- however, I grab ones specifically for cooking based on their stand alone taste. (sampling events are great for this) Also, the alcohol cooks off for those worried!

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KD Munoz

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Reviewed: Aug. 1, 2009

This turned out so much better than I thought! I didn't have marsala wine or sherry, but I used the last of some merlot wine. Served it with mashed potatoes.

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Bethanne

Cooking Level: Expert

Home Town: South Daytona, Florida, USA

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 1, 2009

This turned out pretty good. I did feel like I had to thicken the sauce with water and cornstarch. I also added good seasons to the flower mixture to give it more flavor as suggested. When frying up the chicken I added about 3 cloves of chopped up garlic. I would double the sauce mixture and wine if I tried it again. I didn't have quite enough to put over pasta so I buttered the pasta firt and drizzled with what little sauce I had. I also chopped up some fresh flat parsely and sprinkled it on the top.

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Muffin Mans wife

Cooking Level: Intermediate

Home Town: Salem, New Hampshire, USA

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Reviewed: Jul. 30, 2009

I love this recipe1 I was very pleased with the outcome of it. I did use different seasonings on my chicken but nonetheless, the Chicken Marsala was delicious.

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Ms.Bell

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Reviewed: Jul. 26, 2009

This was a great recipe! It was easy and tasted wonderful. I used chicken breast tenders so I doubled what the recipe called for. My family loved it! Thanks so much for sharing.

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JamieLynn

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Reviewed: Jul. 26, 2009

This was a great chicken Marsala recipe! Thanks for sharing. It was very simple and quick to put together. I didn't use sherry wine, just replaced that with extra Marsala. I also added a bit of cream to the sauce, then thickened it with about a tablespoon or two of cornstarch.

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