This is very tasty. I made it for my bf and another couple. Served with gnocchi and arrabbiatta sauce by Ellen (also from this site). This recipe is very similar to the "chicken marsala" recipe by Lisa. Both are basically the same, except that this one requires a couple less ingredients (i.e. no cooking sherry, less butter and EVOO). The only things I did different were a) purchased pounded chicken cutlets (scaloppine, I think the cut is called?) and b) added fresh minced garlic to the skillet in addition to seasoning each breast with garlic salt (just didn't seem to be enough garlic for my taste without doing so). Overall good recipe. Thanks!

This recipe is FANTASTIC! Definitely "company worthy". :) I followed the advice of the "most helpful" reviewer: after browning the chicken, I removed it from the pan and sauteed the mushrooms with about 4 cloves of crushed garlic and one onion (minced). I combined one can of cream of mushroom soup with a cup of marsala wine, and poured that mixture over the chicken I returned to the pan, and simmered the whole thing for 15 minutes. And there is enough extra sauce to pour over potatoes or rice or pasta. Super yummy, thanks D.! :)

This is a great recipe. I only used two chicken breasts (pounded) and doubled the mushrooms and wine. Removed the breasts while mushrooms cooked and then added them back in. I suggest seasoning the pounded chicken breasts first and then dredge in flour. When I put it in the plastic bag, my seasonings weren't evenly distributed. Oregano and marsala are great together.

Loved it! I did make several changes. While the chicken was cooking I added some chopped turkey bacon and garlic. To increase the sauce, I added a can of cream of mushroom soup, used 3/4 cup of marsala wine, and probably about 1/2 a cup of chicken broth. I served it over pasta with broccoli on the side and it was extremely tasty!

Great flavor...the only thing I didn't like was there was not enough mushrooms and sauce. I think it needs some chicken stock or more wine to make more gravy. Most of mine evaporated. Maybe because I made it in an electric skillet, I don't know...but all the wine evaporated. The flavor was still there though!!! I was amazed since there are very few ingredients. Most of which you have on hand, other than the Marsala cooking wine.

This was really delicious, but I'm betting it's because of all of that butter! I also added some chopped onions with the mushrooms, and was a little skimpy on the sherry. Very good!

I was disappointed with this. Very bland. Will not make again. 3 stars for quick and easy prep, but the flavor is not there.

The recipe stated to coat the chicken with the flour mix, but i noticed that the sauce wasn't thickening as it cooked. So, I dumped the rest of the flour mix into the skillet to make it thicker. It worked.

Used this recipe again tonight for dinner. I didn't have mushroom, so I used a can of cream of mushroom instead. I cooked the chicken the same step without the mushroom, then take the chicken out when they are cooked. There should be a bit of wine left on the pot. I poured the can of cream of mushroom to make a thick sauce. Put in penne pasta into the sauce and pour over chicken. Delious!

Made this for dinner tonight for my husband & I. We LOVED it!!! It was the first time he had Chicken Marsala & the first time I ever attampted making it. It turned out YUMM-O!! This recipe is a keeper & I will definately be making it again. I did take the suggestion of mixing the mushroom soup in with the marsala wine & mushrooms.

Very easy, looks nice, and everyone liked it. Who could ask for naything more? Thanks for the great recipe.

This is yummy and fast but if you are cooking it for someone who loves chicken marsala, they may be disappointed as it doesn't taste like the "real thing." If you have time, DO pound the chicken. Makes a world of difference.

Great recipe! You won't even miss the fat! I added a large can of chicken broth, thickened the sauce with a little cornstarch, and served with angel hair pasta. Delicious!

This is ok. We think Chicken Breasts with Balsamic Vinigar and Garlic" (from this site) is way better.

This was so easy and so delicious! I decided to add some half & half, garlic salt, & pepper to the sauce and it was just the right touch. I think next time I'll double the sauce b/c it was so good and just not enough after pouring it over some angel hair. I used cutlets instead of breasts to cook quicker. Leftovers today were fantastic!

This recipe was great! I followed it almost exactly, except that I took the advice from other reviews and added 1/4 cup chicken broth and 1/4 cup cream. Then I let it cook down a bit and it thickened right up and had such a full, rich, and creamy flavor! This is a fantastic recipe. I will definitely make over and over again because of how easy, quick and flavorful it is!

Made this for Velentines dinner and everyone really loved this. I made a few minor adjustments due to what I had on hand. I used thin cut turkey scaloppine instead of the chicken and used a red wine and dry sherry because I didnt have any marsala left. Served with broccoli and pierogies. Yumm!

I made this recipe as is, with the only possible exception that I didn't measure anything, just eyeballed everything, and probably doubled the wine. It was delicious and I served it with French bread which we dipped in the extra sauce. This is an easy, company-worthy meal, and rather inexpensive. I will make this often!