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!

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LSCHWERMER

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Reviewed: Mar. 15, 2009

I add garlic powder to the flower mixture, double the wine and add a splash of sherry. YUM!

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Jen Levin

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Feb. 25, 2009

THis is very very easy to make and it was DELICIOUS. I was in disbelief that I could actually make something this good.

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chickennoodles

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2009

Fantastico!! If you are looking for that chicken Marsala at your favorite restaurant, this is it! I prefer to quarter my mushrooms and the butter isn't necessary. I serve this up with sauteed broccoli and some angel hair pasta with marinara sauce. This is a family favorite!

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Sarah Waltrip

Cooking Level: Expert

Living In: Ventura, California, USA

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Reviewed: Feb. 22, 2009

Cooked very well. I added chicken broth as some others suggested, but I think it took away from the Marsala flavor. Will leave out next time.

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Jen Gagnon

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Reviewed: Feb. 18, 2009

So quick and easy! We added fresh garlic, onions (about 1 medium onion, chopped) and extra mushrooms to the mix while cooking. The onions carmelized nicely and the whole thing served over angel hair pasta was delicious!

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bljersey

Cooking Level: Beginning

Home Town: Morristown, New Jersey, USA

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Reviewed: Feb. 12, 2009

This is delicious & easy,definitely simmer for 30 min. first, though or it is too sweet from the wine.

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salgal

Cooking Level: Expert

Living In: Green Bay, Wisconsin, USA

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Reviewed: Jan. 24, 2009

My family enjoyed this dish. It has a nice flavor and most of all, easy to make.

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Karen

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Reviewed: Jan. 22, 2009

Pretty darn bland

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Dawn in CT

Cooking Level: Intermediate

Home Town: Southbury, Connecticut, USA

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Reviewed: Dec. 29, 2008

Delicious! I took to heart the suggestion of adding Cream of Mushroom soup with a cup of Marsala wine and it was truly yummy! I like a lot of mushrooms with my chicken marsala so next time I'll add in three cups of fresh mushrooms - not one. Served with steamed broccoli and french bread and my boyfriend loved it. I have enough for leftovers so tomorrow we're having it again - over pasta, b/c there's enough leftover sauce!

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jess79

Cooking Level: Beginning

Living In: New York, New York, USA

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Reviewed: Dec. 23, 2008

I've made this so many times I lost count. I've shared the recipe with my friends, all of whom love it. `

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NTRAN

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Reviewed: Dec. 19, 2008

I made this for the first time for my family with a few changes recommended by others reviews (simple changes, like adding mushrooms and using whipping cream). We all found it to be remarkably good and me as the beginner chef found it to be a very simple dish to make.

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LisaT

Cooking Level: Intermediate

Living In: Sellersburg, Indiana, USA

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Reviewed: Dec. 14, 2008

Wonderful. I did as one person suggested and added the can of cream of mushroom and 1 cup of wine. The gravy is the best part.

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Shrike

Cooking Level: Expert

Home Town: Pasadena, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Nov. 6, 2008

This recipe for chicken marsala turned out really well. It was easy to make and tasted great.

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ACOMB08

Cooking Level: Intermediate

Home Town: Mahtomedi, Minnesota, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 21, 2008

its tasty, its easy, its quick. i added chopped asparagus to it which made the cooking time a bit longer, but it was still great.

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kate

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Reviewed: Sep. 26, 2008

PERFECT to the last step. No leftovers on this one. Everyone in the family enjoyed this

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DENISE951

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Reviewed: Aug. 9, 2008

This is ok thanks

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Mom's Kitchen

Cooking Level: Intermediate

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Reviewed: Jul. 2, 2008

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.! :)

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Alison S.

Cooking Level: Intermediate

Living In: Tervuren, Vlaams-Brabant, Belgium

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Reviewed: Jun. 30, 2008

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.

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GRETA

Cooking Level: Expert

Living In: Sitka, Alaska, USA

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Reviewed: Jun. 19, 2008

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!

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