Reviewed: May 9, 2009

Very good...

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Reviewed: May 9, 2009

This recipe is so easy. I was always intimidated to make a Marsala dish, but thanks to this posting, I tried it and it was a big success. This will be my next dish I make when we have a dinner party.

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Chef Chupacabra

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Reviewed: May 2, 2009

I made this along with the elegant turkey stuffing recipe and garlic mashed potatoes for sides as my husband's birthday meal..and he said it was the best home-cooked meal he had ever tasted! It was my first time ever even making chicken marsala! Absolutely wonderful and easy recipe!

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Mandy

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Reviewed: May 1, 2009

I made this last weekend for a crowd of about 25. I prepared it all on Saturday and then baked it in the oven on Sunday. I was a bit nervous about preparing it inadvanced but it turned out fabulous! I made a few changes. I did not use sherry instead I used chicken broth. I also added a packet of beef boullion to enhance the flavor and also some pressed garlic and parsley. It actually tasted even better the next day. The chicken was so tender it melted in your mouth. This is a definite make a head receipe for a crowd.

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niclan6

Cooking Level: Expert

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Reviewed: Apr. 28, 2009

It was very good and believe it or not I didn't have any Marsala so I used Port instead. It was much better than the chicken Marsala I had the other night at an expensive restaurant. If you don't have Marsala try it with Port. I think it is just as good but different. I plan to get some Marsala and try it again to see which one I like better. Other than using Port I followed the recipe. The sauce in a true Chicken Marsala isn't thick and absorbs into the noodles. I used good whole wheat noodles. I like whole wheat pasta.

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bellflower

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Reviewed: Apr. 28, 2009

Excellent, I make this all the time. Also benefits from a little garlic and parsley on top.

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Matt359

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Reviewed: Apr. 28, 2009

This was good and will make again. The sauce was a little sweet for me, so I think a pinch of cayenne may be good to balance it out. I browned the chicken well, then set it aside and started the sauce. I let the mushrooms cook in just a splash of chicken broth and the fond from the chicken. After about 8 min, I added the wine/sherry and let that cook for a few more min. Then I added about a half cup of chicken stock with a few tablespoons of non-dairy sourcream (toffuti is the best brand on earth, my husband can not have regular). When the sauce was nearly reduced to the preferred consistency, I added the chicken for a few more min to warm up. I served with fettucine tossed with a butter/lemon/garlic/sherry sauce (basically what you would use for shrimp scampi).

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Katie

Cooking Level: Intermediate

Living In: Foresthill, California, USA

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Reviewed: Apr. 27, 2009

I doubled the recipe. It was wonderful, everyone, even my picky brother thought it was good (he avoided the mushrooms though). I seasoned the chicken w/ some garlic ahead of time, but that was the only change I made. I served it w/ rice pilaf.

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dak6283

Cooking Level: Intermediate

Living In: Wakefield, Massachusetts, USA

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Reviewed: Apr. 23, 2009

This recipe rocked. I added in a splash of beef broth because I didn't have sherry. Was so close to the restaurant versions! A winner!

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annie_zerd

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Reviewed: Apr. 21, 2009

So easy to make and it tastes fabulous! I dont like mushrooms but I love the flavor they give. I eat the chicken and the sauce but not the mushrooms. DELISH..with no modifications.

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CubLit

Cooking Level: Intermediate

Living In: Miami, Florida, USA

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Reviewed: Apr. 21, 2009

The only thing I did differently was add 3 chopped garlic cloves to the butter and olive oil and also added a little bit more mushrooms. The recipe was excellent and my guests raved over it. I served it with mashed potatoes.

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Emily335

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Reviewed: Apr. 21, 2009

Good recipe my husband loved it. I would add more mushrooms and let the sauce reduce a little longer. I also added some parma ham and mozzarella cheese on top of the chicken. I'm always looking for quick recipes for the great classics and this one worked great.

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Cakes

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Reviewed: Apr. 20, 2009

This is easy and delicious - it's been a regular since I found the recipe 3 or 4 years ago. I make it as is except I add a litte poultry seasoning to the flour w/ the other spices. Always good, can't seem to mess it up. Awesome w/ mashed potatoes and green beans.

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lpritchett

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Reviewed: Apr. 20, 2009

I made this for a dinner party and it turned out great. I did add a little heavy cream at the end and also added garlic and italian seasoning to the sauce. I did cut down on the oil and the butter since I was going to use the cream. Everyone wanted the recipe!

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Kelli

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

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Reviewed: Apr. 14, 2009

Our family enjoyed this. I don't have a lot of experience and I thought I would help to keep it moist by brining the breasts over night. It worked however the chicken was just a little too salty. I wouldn't recommend doing that. I did use a lot more mushrooms than called for and the sauce I thickened with corn starch and it was awesome. Overall we loved it!

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Randy

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Reviewed: Apr. 14, 2009

DELICIOUS, and pretty quick and easy. I made this over and over when I was expecting, and we still aren't sick of it! I make it with dairy-free margarine and use less butter (in my case, margarine) and oil than called for and it's still delicious. We serve it over sticky rice and we don't thicken the sauce. Very, very good.

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avemaria

Cooking Level: Intermediate

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Reviewed: Apr. 13, 2009

This is a great recipe.I ate Chicken Marsala last week at a restaurant and this was just as great if not better.I did however add garlic to my butter and did not have olive oil on hand so I used veg.oil.I also omited the sherry and doubled up on the Marsala Wine.Even my picky kids loved it. There were no left overs.I will be making this again soon for family and friends.

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Gene78

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Reviewed: Apr. 13, 2009

Great, easy recipes...I had to add a few things so didn't give it a 5. As other's I omitted the Sherry doubled on the Marsala. I included garlic powder and basil in my flour mixture. Also, caralized a sweet onion in a separate pan to add. Cooked the chicken, set a side. Added Marsala, doubled the mushrooms, added light creamy (not much maybe 1/4 c at most) then reduced about 6-7 mins then added the chicken back. Served over cheese ravioli...so good!

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HNYKSS

Cooking Level: Intermediate

Living In: Durham, North Carolina, USA

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Reviewed: Apr. 11, 2009

I live in a college suite and do my cooking on a hot plate....excellent and easy to make.

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khull711

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Reviewed: Apr. 10, 2009

This really is a wonderful, restaurant quality dish! Like others, I doubled both the mushrooms and the sauce. When browning the chicken, I added about 4 cloves of minced garlic. Once browned, I removed the chicken from the pan and sauteed the mushrooms, along with about 1/2 cup chopped onion, for about 5 minutes. I then returned the chicken to the pan and added the remaining ingredients. After simmering for 10 min, I added a splash of half and half and about 2 teaspoons cornstarch mixed with water to thicken it up. Of the many recipes I have tried from this site, this is definitely my new favorite! *UPDATE- I made this once again but only had cooking marsala. It was terrible! Make sure you make the extra trip to the liquor store if you don't have the real stuff!

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