Reviewed: Feb. 22, 2007

Excellent flavor, but needs more sauce. Will double up on the wine next time around.

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ASH616

Cooking Level: Beginning

Home Town: Bronx, New York, USA

Living In: Newington, Connecticut, USA

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Reviewed: Feb. 20, 2007

Didn't bread my chicken tenderloins; sauteed the chicken with some fresh garlic, increased the Marsala because we love that flavor. Finished off with a bit of heavy whipping cream; served over mashed potatoes. Good dish.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Feb. 19, 2007

This is a very tasty, easy and quick recipe. I usually omit the wine, just because I rarely have it and substitute chicken broth. I up the liquid, because it cooks down so much, you really need more.

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Reviewer:

Dee

Cooking Level: Intermediate

Home Town: Mamaroneck, New York, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Feb. 16, 2007

VERY good and VERY easy. I too double the Marsala wine. I make this a lot and my family loves it.

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REA173

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Reviewed: Feb. 13, 2007

Delicious! I used 2 cups of wine to make more juice and then cooked it down until it was fork teder. Yummy!

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KARYNKAY

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Reviewed: Feb. 5, 2007

delicious - two thumbs up! made a few changes: i fried chicken in garlic. i also doubled the marsala wine & added 1 cup chicken stock. towards the end, i added cornstarch to thicken. this was so tasty served over pasta! this is a keeper! yummy!

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Joobee

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Reviewed: Feb. 1, 2007

Simple to prepare and great taste.

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SSTECKEL

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Reviewed: Jan. 31, 2007

This recipe needs something. More spice more zing.

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nursemom

Cooking Level: Intermediate

Living In: Los Altos, California, USA

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Reviewed: Jan. 30, 2007

I love this recipe! The only change I made was I used an entire bottle of Marsala Wine (about 2 1/2 cups)becuase my family loves the extra sauce served over wild rice. Also, I used whole white mushrooms, quartered. SO GOOD!

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LCF-M

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Reviewed: Jan. 29, 2007

good, easy, will make again

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alissa

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Reviewed: Jan. 27, 2007

I love this recipe. I tweaked it too. I used a can of chicken broth and 1TB of corstarch. I also used Tyson frozen breaded chicken breast for an even easier recipe!!! I just microwaved the breasts for 2 minutes and then added it to the sauce. YUMMY!!!

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MOMMYOFTWO

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Reviewed: Jan. 16, 2007

This recipe is so simple and delicious. My family begs for it.

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Renee

Cooking Level: Intermediate

Living In: Monroe, Michigan, USA

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Reviewed: Jan. 12, 2007

LOVE this recipe. Even my husband, who is not a chicken eater normally, loves this recipe. I only have a few adjustments: I brown the chicken in onions and minced garlic, I double or even triple the amount of Marsala and more than double the amount of mushrooms (because I LOVE mushrooms). Other than that - this recipe is VERY tasty!! I've already made it three times. Thank you SO much for the recipe!!

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Jodman

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Reviewed: Jan. 10, 2007

I also added minced fresh garlic and I took the other reviewers' advice and made additional sauce. I did this by adding 1/2 cup chicken broth and 1/4 cup cream. This was delicious served over rice.

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ANGCHICK

Cooking Level: Expert

Home Town: Hamilton, New Jersey, USA

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Reviewed: Dec. 27, 2006

Not bad but felt like it was missing something- maybe not enough marsala sauce. For a quick and satisfying dinner, it comes through.

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Katharine

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Chesapeake, Virginia, USA

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Reviewed: Dec. 25, 2006

Seems like fresh garlic would have been better than garlic salt. I can't figure out why the recipe didn't have instructions to reduce the wine at the end of the cooking. Could have been a more thoroughly tested recipe, in my opinion.

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Chuck E.

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Reviewed: Dec. 21, 2006

Very good recipe. It did need some extra sauce as others have said. I added some chicken broth (1 cup or so) and then thickened the sauce with some cornstarch. It was a hit with my toddlers as well.

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KLENKO

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Reviewed: Dec. 13, 2006

I followed the recipe exactly. I didnt think it was out of this world but it was good. Certainly made me realize how much cream and butter must go into the restaurant's version.

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