The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 14, 2009
Delicious!! I made this for 40 people, followed instructions by another reviewer for catering and everyone loved!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: May 9, 2009
This was very tasty. I did make more sauce than the recipe calls for as the sauce is divine and you don't want to run out of that. Thank you for the great recipe!
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Cooking Level: Intermediate

Home Town: Tomah, Wisconsin, USA
Living In: Reedsburg, Wisconsin, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.42 star rating.
Reviewed: Apr. 22, 2009
Made this twice. My husband and I couldn't stand it. I thought I messed up the first time. But it turned out horrible the second time. However, my mother said it tastes like it came from an Italian restaurant.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Apr. 5, 2009
added garlic and did sauce enough for 4 when serving two. It was the perfect amount.
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Eva
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Mar. 24, 2009
This dish is delicious! The only change I made was that I pounded the chicken breasts flat. Whatever you do, don't replace the scallions or leave them out. They really made the dish smell great! I served this with brown rice. There were no leftovers! A rare event since I have a picky husband and picky son. I'm already looking forward to making this again this week. I loved it!
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Living In: Bristol, Rhode Island, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 23, 2009
This recipe is WONDERFUL and I didn't change a thing..
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 24, 2009
This was awesome! I coated the chicken in flour & Italian seasonings before cooking. This helped thicken the sauce and added great flavor to the chicken. I also added a cup of chopped yellow onion and a couple cloves of chopped garlic. The sauce had a great flavor.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 30, 2008
Good basic recipe - I tripled the sauce so there was enough for pasta. I thought the one to one ratio of wine to cream is too much -- next time will use less wine (2/3 cups wine to 1 cup cream/milk combo).
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Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 16, 2008
Mmmmm... we loved this recipe! I would say 4 1/2 stars! I made a few minor adjustments after reading the reviews. I tripled the sauce and couldn't imagine using less. I used all heavy cream instead of the milk. I also added slightly more wine while cooking. Before I sauteed the chicken, I soaked it in a marinade of green onions, marsala wine and some garlic salt and italian seasonings. I think it added to the tastiness of the chicken. I served this over penne pasta! Really good!
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Cooking Level: Expert

Living In: Orlando, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 13, 2008
This recipe was outstanding. It was quick and easy. I dredged my chicken in flour first and knew that the flour would thicken the sauce so I doubled the liquids. Next time will triple the liquids because we used it as a gravy over long grain rice.
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Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 5, 2008
I made several changes. Firstly using thigh fillets instead of breast as they have a sweeter flavour, coated them in cornflour & mixed herbs then seared them in the pot. I also sauteed diced pancetta with brown onion, & poured the marsala & about a cupful of chicken stock to deglaze, then turned heat to lowe & simmered till half reduced. Finally, instead of cream & milk, I used a can of cream of chicken and mushroom soup (Campbell)to thicken the sauce & give it added body. Served it with mashed potatoes. Hubby & dinner guest loved it, went for seconds. Great!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 22, 2008
It was really great, even without the Marsala wine. I didn't have any so I substituted 1 tsp of balsamic vinegar, and added some minced fresh garlic. I also added parmesan and shredded mozzarella to each serving. It was very tasty!
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Meg
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Mar. 24, 2008
I had always wanted to try Chicken Marsala and finally used this recipe and my family loved in and came back for my meager left overs. The recipe is simple and easy to follow and it will become the go to dinner when I need something tasty and quick. I placed the partially cooked chicken over cooked rice and poured the sauce and sauteed mushrooms over it all and baked for another 20 minutes. The chicken was tender and divine but I could have eaten just the rice and sauce and been happy. Excellent
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
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Reviewed: Mar. 11, 2008
The BEST and so easy! I tripled the sauce, as another reviewer suggested using an 8 oz carton of cream and 1 cup of marsala wine, leaving out the milk. Also, coated the chicken with flour and sauted in olive oil. Added capers too.
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Cooking Level: Intermediate

Home Town: Hanover, Indiana, USA
Living In: Noblesville, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Mar. 5, 2008
Wow! Family loved this for dinner the other night. I too doubled the sauce... it tasted fantastic. Served simply with steamed vegies for a low carb meal. thanks!
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Cooking Level: Expert

Living In: Wyoming, New South Wales, Australia

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 17, 2008
Really good! I used more wine than the recipe called for. I just eye-balled how much sauce I wanted and added a little chicken broth to cut the wine taste a bit. Next time I will add just a little bit of flour or cornstarch to thicken the sauce. I didn't serve it with pasta so I didn't need lots of extra sauce. Good low-fat recipe. I will definitely make again!
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Cooking Level: Expert

Home Town: Marshall, Michigan, USA
Living In: Bellingham, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Dec. 13, 2007
This was really good and really easy! My husband (who didn't want me to make it because he thought he didn't like chicken marsala) loved it! I followed some other reviewer's tips and made a couple minor adjustments. I pounded the chicken breasts flat in a plastic bag, then shook in another plastic bag to coat with flour and garlic powder. I sauteed chicken in olive oil. I made about three times the amount of sauce (so we'd have enough to put over rice also). I used sweet onions instead of green onions, omitted milk, and used about twice as much marsala as cream. Will try with fat free half/half next time to reduce fat.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Dec. 5, 2007
My family loved this dish! I omitted the milk and added more heavy cream. I also added more wine. Excellent, fast, and very quick to make.
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Ame

Cooking Level: Expert

Home Town: Beaufort, South Carolina, USA
Living In: Jacksonville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 22, 2007
I really liked this recipe. I used a dry marsala wine and as others said, made lots of sauce. I also added more mushrooms and used a yellow onion. Very good on multi-grain pasta. I couldn't stop eating the sauce.
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Cooking Level: Intermediate

Home Town: Rexburg, Idaho, USA
Living In: Sandy, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 15, 2007
Love it, love it! I too double or triple the sauce so that we can have extra for pasta. The only change I made, was to use evaporated milk instead of cream. Every little bit of calorie and fat cutting counts. In this case as in many when you use the evaporated milk in place of creams and regular milk products, you get all of the creaminess and not so much of the fat. It is also a real $$ saver. If you have champagne taste but only have beer budget, you will like this substitute. I promise!
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Cooking Level: Expert

Home Town: Poughkeepsie, New York, USA
Living In: Warwick, Rhode Island, USA

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