Reviewed: Sep. 27, 2006

this was great, even my picky roommate loved it! I did leave out the oregano thought since I didnt have any. Great, easy recipe!

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SWEET087

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Reviewed: Sep. 27, 2006

I seasoned the chicken instead of the flour and added a can of chicken broth. Turned out great but will also try thickening it up with cornstarch next time.

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AGWINSLOW

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Reviewed: Sep. 26, 2006

As some suggested I doubled the wine, added lots of garlic and did have to thicken the sauce with corn starch. I bet the wine used makes all the difference. I used a cooking marsala wine. This recipe was just ok and will not make a repeat performance in my house.

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AZgin

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Reviewed: Sep. 26, 2006

I made this dish for my girlfriend and I and it was amazing! She can't wait for me to cook it again.

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kareemd

Cooking Level: Expert

Living In: Louisville, Kentucky, USA

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Reviewed: Sep. 25, 2006

I made this and added 1 cup Marsala wine to have more sauce, as per some of the other reviewers suggestions, but it still could have used more sauce. My husband really liked this recipe. I enjoyed it, but it didn't have a nice brown color like what I think chicken marsala should have, and the flavor ust wasn't wuite what I'm looking for. Other recipes call for the addition of sherry - I will try a different marsala recipe next time.

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Melissa

Cooking Level: Expert

Living In: Camarillo, California, USA

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Reviewed: Sep. 25, 2006

This was great! Increased the Marsala to 3/4 cup as others suggested and used 12 oz. of chicken tenders instead of the breasts so it cooked up very quickly. Served over whole wheat angel hair pasta. The only complaint that I would have, would be that it would have been nice to have had more "sauce" to put on the pasta. Will definitely make again.

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Barb O

Cooking Level: Intermediate

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Reviewed: Sep. 24, 2006

This was easy and good! Didn't have marsala wine on hand, but everything else, so used apple juice that was recommended by another reviewer. Very tender chicken! I also doubled the sauce ingredients plus equal amount of chicken stock and sauce was very good. Had to thicken it with Wondra. Served w/fettucine, but would like to try with mashed potatoes sometime.

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Christine A

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Rockford, Michigan, USA

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Reviewed: Sep. 23, 2006

Easy recipe and great tasting even my husband loved it and he is a picky eater.

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Pazko

Cooking Level: Intermediate

Home Town: Taytay, Rizal, Philippines

Living In: North Vancouver, British Columbia, Canada

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Reviewed: Sep. 23, 2006

Excellent as is. Even my 37 yr. old daughter, a very finicky eater likes it, which surprised even her.

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bill

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Sep. 22, 2006

I love chicken marsala but this was just okay. The chicken was very tender and moist but not enough flavor.

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Autumn B.

Cooking Level: Intermediate

Home Town: Orosi, California, USA

Living In: Leander, Texas, USA

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Reviewed: Sep. 21, 2006

My husband and I enjoyed this Chicken Marsala version very much. I used whole wheat flour and served it over whole wheat linquini to make it South Beach Diet friendly. Very good!

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Artemisdtp

Cooking Level: Expert

Home Town: Salem, New Hampshire, USA

Living In: Derry, New Hampshire, USA

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Reviewed: Sep. 20, 2006

The chicken was moist & full of flavor!! I used chicken tenders instead & seasoned the chicken with the garlic salt,pepper & oregano before adding to the seasoned flour. The only reason why I didn't give it a 5 was because I didn't have any sauce left after simmering. I'll definitely try this again with more wine, chicken broth & cornstarch for more sauce. This one's a keeper!!

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sassc

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Reviewed: Sep. 20, 2006

I just made this last night and thought it was a very good and easy recipe. I pounded the chicken breasts which made the chicken very tender and also made it cook faster. I let the chicken simmer (covered) for 10 minutes as stated in the recipe. I then removed the cover and let it simmer for an additional 10 minutes to thicken the sauce. I used 3/4 cup of marsala wine instead of 1/2 cup. I will be experimenting with this recipe and will definitely make it again. Overall it is a very good recipe.

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Dog Lovin' Mama

Cooking Level: Expert

Home Town: Tokyo, Tokyo, Japan

Living In: Dalton, Ohio, USA

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Reviewed: Sep. 19, 2006

Easy and fast. My kids loved it and I was impressed with the ease and quality of the recipe. The sauce did not thicken very much but it tasted great over angel hair pasta. Will definitely make this again.

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M. Pollock

Living In: Dallas, Texas, USA

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Reviewed: Sep. 19, 2006

Great stuff. You can also use any full-bodied wine such as port or muscatel.

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Jim

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Reviewed: Sep. 14, 2006

Overall, this was a pretty good recipe. I didn't have garlic salt so I used seasoned salt instead. I also used white wine in place of the marsala. This may have made the sauce a little thinner than it should be. Also, when cooking the chicken in the wine at the end, I would recommend not covering the pan, because this tends to make the chicken tough. Next time, I'll definitely try it with the marsala wine. Thanks for sharing!

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Andrea

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Binghamton, New York, USA

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Reviewed: Sep. 6, 2006

I cooked this for four last night and everyone loved it! I added in minced garlic and onions to the butter, and it gave it a good flavor. I doubled the marsala wine, and it made a perfect amount of extra gravy for the angel hair pasta. Delicious!! Thank you!

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