Recipe by Mora
"A great company dish. The secret is to not cook the chicken all the way through when browning. Brown in batches if needed. It comes out nice and tender this way. Serve with rice or linguini and a side salad."
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chicken cutlets, pounded thin
ground black pepper
sliced fresh mushrooms
The first thing you will experience is the incredible smell that will fill your kitchen. The second will be the delicious meal you will have. The flavors were incredible. I used fresh basil and rosemary and increased the Marsala and chicken broth. I wouldn't increase the liquids next time just because it doesn't thicken up at all. Otherwise, I followed the recipe and truly enjoyed it.
To be fair I did not make this recipe as written. Chicken Marsala is a staple in my house. The first thing I do is saute the mushrooms in butter and remove to a dish. I use checken tenderloins. To save time I put seasoned flour in a plastic baggie and shake to coat. I sauté the chicken in a mixture of 1/2 olive oil and 1/2 butter. When chicken is lightly browned on both sides, remove the chicken to a plate. I add one head of garlic (chopped) to the pan. When golden, pour in Marsala, scrape the sides and bottom of pan to incorporate the flavors, and cook down a bit. Add 1 cup chicken broth, stir, and return chicken to the pan. Add the mushrooms and cover the pan. Cook for a few minutes until chicken is cooked through. Sprinkle with a tablespoon of chopped pasely and serve immediately.
More like a 10!!! This recipe might have started as a '5', but the more I make it, the better it is. For my family, I have learned to double the whole recipe, only with more mushrooms!! If you think the tomatoes and the rosemary seem out of place, please, please, please use them and you will see how the flavors simply meld when all is done!! I am celiac and simply use gluten-free flour, wiping the over-browned flour from the pan before adding more butter and sautéing the rest of the chicken. Carrabbas is one of my faves, but this recipe out-shines their marsala!! Thanks for a true winner.
This was excellent!!! I did not have any wine on hand so I substituted 1/4 cup Pomagranate Juice (I had it in the fridge). My chicken turned out super moist and bursting with flavor!! I did everything else according to recipe and served on top multi-colored couscous. I will definately be making this again soon!!
I have made Chicken Marsala for years. I have not made this recipe...but do have a comment. My rating is only based on this observation. I think there must be a misprint. Two pounds of chicken and only 1/4 cup of mushrooms? And only 2 cloves of garlic??? Try this...at least a half pound of mushrooms, (baby bellas are great)sliced, and around 20 cloves of roasted garlic...yes, 20. Roasting the garlic first makes it sweeter and releases lots of flavor. The rest of the recipe sounds like it would work with these changes, I don't use a recipe for mine, but I do use cornstarch instead of flour. Never be afraid to add mushrooms and roasted garlic to this type of recipe. Chicken Marsala is only Marsala with the wine....otherwise it's just chicken!
Pretty good, I suggest buying a more expensive Marsala Wine to use, mine was OK, but it was the only one they had at the store. A better wine would have made this dish better for me, not the recipes fault!
This is a keeper!!!! It came out great. Easy to make. I left out the mushrooms because I don't like them and used a larger tomato instead. I cooked it in an electric fry pan.
The chicken was incredibly tender and the recipe was easy to follow! Everything came out great. Didn't make any changes :)Served with buttered green beans.
* Percent Daily Values are based on a 2,000 calorie diet.
Company Chicken Marsala
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 183
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