Oh my goodness! This was amazing! I've only been cooking for about a year, but this recipe made me look like a master chef in the eyes of my husband. I did make a few modifications though due to some suggestions of other reviewers. To keep it low fat, I only used about a tablespoon and a half of olive oil and no butter. Before browning the chicken I briefly sauteed the mushrooms with 2 large minced garlic cloves in a 1/2 tablespoon of olive oil. Then I removed the mushrooms and set them aside until the recipe instructed to add them. I used 3/4 cup of Marsala and no sherry. When the chicken was fully cooked, I removed it, leaving the mushroom Marsala sauce still in the skillet. I then used some corn starch in a small amount of chicken broth to thicken the mushroom Marsala sauce. Lisa, thank you so much for such an amazing recipe!!! Not only did my husband love it, but I am still licking my chops!
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