The reviewer gave this recipe 5 stars. This recipe averages a 4.43 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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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 15, 2007
Not my favorite. I like a more golden demi-style glaze and although we doubled the sauce ingredients it still didn't make enough to cover our noodles. Maybe we did something wrong but we won't be using this recipe again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: May 10, 2007
Easy and delicious! My family loved this one!
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Cooking Level: Expert

Home Town: Mobile, Alabama, USA
Living In: Ringoes, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Apr. 11, 2007
The Marsala was delicious and I will definitely make it again! I did use some of CatCanCook's suggestions regarding pounding and dredging the chicken (with flour and garlic powder). Like CatCanCook I cooked the meat in the skillet with olive oil and butter. I also agree with her comments regarding more Marsla and less cream/milk a must! I was working with the ingredients I had on hand and was able to substitute fat-free evaporated milk instead of cream/milk (very good). The sauce is so yummy it needs to be doubled or tripled just to have extra to go over the pasta!!! Yummy!
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Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 16, 2007
Good basic recipe, however it's better to pound the chicken first-I put it in a plastic ziplock bag and pound it until thin- dredge in flour(I add garlic powder to the flour)cook in olive oil and butter until golden brown, add the marsala followed by the cream(I use half n half). I never use the onions it changes the flavor too much. I do use roasted garlic sea salt and lemon pepper for seasoning. This recipe calls for equal parts of marsala and cream but in my opinion it needs more marsala and much less cream for a caramel color and richer flavor. With the bits from the cooked chicken and flour the sauce cooks down and thickens. Add capers and voila! I double the sauce and serve over angel hair pasta. Keep in mind it needs to be served right away. Buen Apetito! =^..^=
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 3, 2007
Very good recipe! I also doubled the sauce which made it very good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 11, 2006
Absolutely excellent! I wanted to lick the pan & my plate afterwards. I used regular yellow onion, finely diced, since I didn't have green onions. Also, I sprinkled the chicken with garlic powder. I doubled the sauce and served it over baked potatoes.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 6, 2006
Very good and Easy!
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EZ

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Mar. 8, 2006
I thought this recipe was easy and delicious. I added a little bit more Marsala wine and I was careful not to overcook the chicken. It turned out to be tasty and quick.
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Home Town: Byram, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 19, 2006
It was one of my first meals in our new home and my partner just loved it!!! i was surprised myself that i managed to do something so delicious! :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 27, 2005
quick,,easy,,tasty. Not as good as some found in restaurants but this surely does the trick
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: May 29, 2005
This recipe was wonderful, however I omitted the green onions, which I thought would take away sweetness from the sauce and I breaded my chicken breasts {panko breadcrumbs} which held the thick sauce even better! My family loved it! FYI: It's better to use the real Marsala wine instead of the Marsala cooking wine that they sell. It has a much intense flavor.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 26, 2004
It was okay...thought it would be better. But not bad.
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Cooking Level: Intermediate

Home Town: San Rafael, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 3, 2004
Yummy and easy! My husband loved this recipe! I doubled the sauce and added some flour to thicken it at the end. Nice flavor without being too overpowering! I will make this again.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.43 star rating.
Reviewed: Apr. 28, 2004
Yuck. All I tasted was the cream. This smelled horrible. All I could find in the store was Reese marsela. Maybe it was the marsela that I used. Considering all the great reviews I am surprised that I had such a bad experience with this.
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Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA
Living In: Sunnyvale, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 13, 2003
Great Recipe - Love it and it was easy. I did double the recipe for the sauce and also cooked it longer for a thicker sauce. Will make it again for sure!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Apr. 24, 2003
Great recipe! It was easy and delicious! I think the cream definitely makes the difference. I doubled the recipe and served it over bow tie pasta - absolutely delic!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Mar. 28, 2003
I love this recipe. I doubled wine and eliminated the cream and milk and replaced with evaporated milk (also doubled). I used 8 oz. of mushrooms and served the sauce over linguine. The flavor is fantastic. This is a great meal to serve guests!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Feb. 11, 2003
The same night I made this Chicken Marsala for family, I also made a different one from this site for me. In a side by side taste test, this one was definitely richer because of the cream. The one I made for myself had no cream. The flavor on both was way out of this world. Because of the cream sauce, the presentation was prettier on this one. I will use this recipe for guests and the other Marsala for my family dinners. Both recipes are perfectly flavored.Thanks for sharing Sara.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 5, 2003
I love the flavor! Next time, in addition to making more sauce, I will try thickening it with cream of chicken soup so it can cover pasta better.
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