Reviewed: Feb. 12, 2006

Even my picky husband gobbled this one up. It is an incredibly easy, restaurant quality meal.

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Erica Farber

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Reviewed: Feb. 10, 2006

Absolutely delicious! So easy to make..I love it!

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Sylvia

Cooking Level: Expert

Home Town: Waxahachie, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Jan. 21, 2006

I've made this recipe numerous times. I like tripling the marsala wine and adding equal parts chicken broth. 5 minutes before serving I add cornstarch to thicken. Serve over linguine. I've made with the chicken breast whole and as strips. Love this recipe!!

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LADYDRAKE

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

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Reviewed: Jan. 4, 2006

This was very good but it seemed like it was lacking something. I'll have to do some playing around with the recipe which means I'll be making this again.

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BNNYBTT

Cooking Level: Expert

Home Town: Lockland, Ohio, USA

Living In: Goodlettsville, Tennessee, USA

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Reviewed: Jan. 2, 2006

I use a little rosemary and I add beef broth (and extra marsala) as necessary to stretch out the gravy/glaze. And TONS of sauteed sliced mushrooms & onions. It really is so good over angel hair pasta.

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ROCKES

Cooking Level: Intermediate

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Reviewed: Dec. 29, 2005

Very yummy!

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AtHomeAngela

Cooking Level: Expert

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Reviewed: Dec. 28, 2005

I love Chicken Marsala, and this is the best one I've made yet. I like that it uses oregano and not rosemary. I also like that you cook the chicken in the marsala wine, instead of removing the chicken once cooked and adding the wine to make a sauce separately. The chicken came out so juicy this way. Definitely a keeper.

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Jessi C.

Cooking Level: Beginning

Home Town: Fremont, California, USA

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Reviewed: Dec. 19, 2005

Very good. I would add some more seasonings (chicken seasoning) and I would add minced garlic to the butter for more flavor. Great recipe!

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JADEZANO

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

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Reviewed: Dec. 14, 2005

This recipe was amazing!! I sauted the mushrooms seperate with butter& cooking wine instead then after they were cooked I added it to the chicken.

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buterflygrl

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Reviewed: Dec. 11, 2005

A pretty good marsala recipe. Just be sure to use a good wine.

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Voice0fReas0n

Cooking Level: Expert

Home Town: Lakeland, Florida, USA

Living In: Carbondale, Illinois, USA

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Reviewed: Dec. 2, 2005

This is one of my fav's- it's so easy, fast, healthy and cheap to make! What's not to love?

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SOWMA

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Reviewed: Nov. 22, 2005

Very easy to make and taste great. Not the best chicken marsala I've had, but I will continue making it until I find a better recipe.

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lee22

Cooking Level: Intermediate

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Reviewed: Nov. 18, 2005

This recipe is awesome in flavor. I needed to scale the recipe to serve 12, so I prepared 12 chicken cutlets according to the recipe and placed them in a baking pan. I then prepared the balance of the recipe, thickened the sauce slightly with flour, poured it over the prepared chicken and baked for 1/2 hour @ 350 degrees just to get it hot. Awesome!! Thank you Caroline!!

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Babs

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Reviewed: Nov. 18, 2005

OMG! This was incredible. I'm not a big chicken fan so I'm always trying to find a recipe that I like. I couldn't get enough of this. It was sooo tender and flavorful. I doubled the Marsala and added a little flour at the end to thicken. Had to leave out the mushrooms because kids don't like them. Thank you so much!

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Kim H

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: Plano, Texas, USA

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Reviewed: Oct. 29, 2005

This was good & fast but needs more flavor. Maybe b/c I left out the mushrooms that I love but am allergic to.

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APANTHESIS

Cooking Level: Expert

Living In: Albany, New York, USA

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Reviewed: Oct. 24, 2005

The recipe was great, but in the future I'd add more Marsala wine to bring out the taste

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Amy

Cooking Level: Beginning

Home Town: Endwell, New York, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Oct. 17, 2005

Very Good and have made twice. I changed the recipe by cutting up the chicken in bite sized pieces, added garlic to the butter and oil and doubled the sauce. Also used canned mushrooms. Quick, easy and yummy.

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tina

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Reviewed: Oct. 12, 2005

Very easy to make. Although a bit bland for my taste. In the end I added some salt, but It seemed like it needed something else. I also added some conrstrarch diluted in water to thicken the sauce. Next time I will add minced garlic, some more seasoning to the chicken and some cream. Overall it was good.

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MRSPLASENCIA

Cooking Level: Intermediate

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Reviewed: Oct. 6, 2005

Okay. 'Nothing particularly bad - or good. I'll use the leftovers for a casserole.

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BOOKMARKER

Cooking Level: Intermediate

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Reviewed: Oct. 2, 2005

This was good but I had to fatten mine up a bit. I added some cream at the end. Turned off the heat and for toppers cut in some butter. It made for a wonderful rich sauce. I will try it again but still add the fat!

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