Reviewed: Nov. 18, 2009

I tried this dish, it was "clean" tasting but i didn't like it. I was surprised bcuz i like almost anything and this dish had great reviews. I followed recipe exactly as it was. i wont cook this again. I didn't like the flavor the marsala gave i guess. if anyone has a tip- maybe a certain kind of marsala works better.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ILaura

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 11, 2009

this was a very simple and tasty dish. I doubled the mushrooms and added a handful of fresh spinach. Served over egg noodles. I like it because it dosent have as much fat as normal marsala recipes. Thank you so much for this !!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Claire

Cooking Level: Expert

Home Town: Willow Springs, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 11, 2009

I am in love with this recipe! You would never guess that there is so little butter in it because it tastes so rich and delicious.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Moo'sMama

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 1, 2009

This was great. I followed others advice and added cream of mushroom soup after browning the chicken. As a vegetarian, I used Morningstar Farm's "Naked Chicken" and it turned out great. I will make this again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TKDJen

Cooking Level: Intermediate

Home Town: Portage, Michigan, USA

Living In: River Falls, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 12, 2009

A favorite of my wife and I.....easy and delicious. The only change is tha we add some cloves of fresh, minced garlic to cook with the mushrooms and chicken!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Tim M

Cooking Level: Intermediate

Living In: Fairview Park, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 7, 2009

This is a good recipe. But I would use almost 4 cups of Marsala and let it cook down a bit to make the sauce. I wouldn't use any broth as others have suggested unless you are low on Marsala and need to stretch the sauce to make more.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ATaylor

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 28, 2009

Delicious and easy to make!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KeelymG

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 24, 2009

The only thing I did differently was add more wine. The recipe was easy and very delicious--my in laws loved it and they are picky about Italian food. I served it with stuffed shells and a nice salad for my husband's birthday dinner.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

an m.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 10, 2009

Loved it! Doubled the wine and added cream of mushroom and shredded romano to the sauce. Made enough for 4 with midnight leftovers. Steamed broccoli with some cheese sauce and served my future in laws.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Trazom

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 7, 2009

Loved the recipe, can't wait to make it again.But i making it to put over pasta and there was not enough sauce fot that.So double up if you want extra sauce.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

siropaides

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 5, 2009

This was delicious! I did use more wine like others mentioned, but thickened w/ half a can of 98% fat free cream of mushroom soup, and it was great!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Krystal M

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 28, 2009

This recipe is so tasty and so easy to cook. My family ate every bite and begged for more. I did use more marsala (1 cup) and added corn starch to thicken the sauce. It was wonderful! Thanks so much for this delicious recipe.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

kfehrer12

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 25, 2009

Made this for two, using two breast halves flattened. Didn't reduce the other ingredients. Per other reviews I used Italian seasoning instead of oregano, browned the mushrooms after removing the chicken from the pan, I also added two crushed garlic cloves and browned those with the mushrooms, then added the chicken back to the pan and added the wine. I didn't have Marsala wine, so I used a nice Pinot Noir I had on hand. Turned out great. Served it with thin spaghetti tossed with 1 tbsp.butter and a small amount of Parmesan cheese.Can't wait to make it with the Marsala wine.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Trish

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 6, 2009

Liked it very much.. but giving 4 stars because the sauce was alittle thinner than I wanted. Overall very good!! Hubby wanted it for his birthday and he LOVED it.. even had leftovers for lunch the next day.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LadyOfMarine

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 4, 2009

I've made this twice now & loved it both times!! Very simple & fast to prepare. Reasonably nutricious & now is a fave of the kids. I double the amount of mushrooms & use Italian Seasoning instead of Oregano. As some others, I cook the chicken then pull it out of the pan & cook the mushrooms with marsala. After a few minutes I add the chicken back in. I'm sure this will be a favorite for years to come.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Grace

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 4, 2009

This is a definite 5 star dish. Changes that I made did not really impact the quality and superb palate pleasure of each and every bite. I used boneless chicken thighs instead of breast. Added a little thyme to the coating mixture. Sauteed a small red onion and 4 cloves fresh chopped garlic. Lightly brown the chicken and finished everything off in the oven for approx 35 mins @ 350 degrees. Oh and did not use the butter called for. Just OO. Excellent, Excellent, Excellent

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Bonnie Duarte

Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Candia, New Hampshire, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 19, 2009

i make this so often now thanks to this recipe, even my picky kids like it

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Heleni

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 21, 2009

This is one of our favorites ever. I really played with the recipe and have perfected it for our taste by using more marsala wine and more mushrooms. I also like to thicken the sauce with flour. The sauce is so yummy that you really need to increase the measurements. Can never have too much of that sauce. Served over rice is so nice!

Was this review helpful? [ YES ]
0 users found this review helpful