Reviewed: Dec. 13, 2002

Very easy and delicious. My family loved it.

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Reviewed: Oct. 16, 2002

This is a wonderful recipe! It's almost exactly like the Chicken Marsala at my favorite restaurant. I make this when I want a delicious, elegant meal and serve it with wild rice and a nice bottle of wine. I always triple the sauce, which is easily done using an 8 oz carton of cream and 1 cup of marsala wine, leaving out the milk. Also, I use double the mushrooms and I use sweet onions instead of green. I simmer it longer till the sauce reduces and thickens to my liking. The cream is the key in this recipe, I can't imagine a chicken marsala recipe without cream in the sauce. I love to make this for guests, it gets raves and I look like a gourmet cook!

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Kaye Lynn

Cooking Level: Expert

Home Town: Mallard, Iowa, USA

Living In: Emmetsburg, Iowa, USA

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Reviewed: Mar. 23, 2002

My husband and I loved this recipe, however my son (2) didn't care for it. I would double the sauce next time.

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JNDUNN7

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Reviewed: Jan. 25, 2002

This recipe was AWESOME! My family loved it and I loved the fact that I had a terrifically tasty meal on the table in 30 minutes! This is number one in my recipe box. Can't wait to make it again.

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NEWCKY

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Reviewed: Jan. 14, 2002

Loved it! Chicken Marsala is one of my favorite dishes and I have been searching for a good recipe. My husband loved too. This was easy and tasted great. I tripled the sauce and it was perfect.

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MICHELLESRECIPES

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Reviewed: Dec. 11, 2001

Our catering business needed an easy, quick Chicken recipe. This one was a hit and the automatic conversion to serve 100 was great. We grilled the chicken the day before the event. Next day we made the sauce (the smell was incredible), poured it over the chicken and baked for about one hour at 350 until warmed through. This recipe looked impressive and served beautifully from chaffing dishes. We'll definitely do this again!

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GFGRILL

Cooking Level: Expert

Home Town: Jenison, Michigan, USA

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Reviewed: Nov. 12, 2001

Thought it was great and easy. I added a bit more cream and milk to make more liquid to pour over. I placed the chicken on rice that I had cooked in Vegetable broth. Really loved the flavor for such as easy recipe. I figure it not to be kid friendly due to the mushrooms and onions.

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ROBIN NEAL

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Reviewed: Sep. 17, 2001

Very tasty - the cream makes the difference! Modifications I made...(1) pounded the chicken breasts to 1/4 inch thickness as is traditionally done with chicken marsala; and (2)after cooking the chicken over MEDIUM heat, I put it aside on a plate while cooking the mushrooms to avoid over cooking. Then added the chicken back in before adding the marsala wine.

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KENGRA

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Reviewed: Sep. 4, 2001

This recipe is yummy! It will please even the most finnicky eaters. I loved it!!!

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JEN-JER

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Reviewed: Jul. 3, 2001

This is my kind of recipe...Very quick...Very easy...And very good! Thanks for sharing!

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BUDMAN0714

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Reviewed: May 26, 2001

I loved the taste of this, but I thought the sauce was a little too thin, and the prep/cooking time is much longer than 15 minutes (apiece). But all in all, I will definitely make this recipe again.

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IJUSTWANTSOMERECIPES!!

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Reviewed: Apr. 13, 2001

This was so easy and delicious! I can't wait to make it again!

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TCEGLIA

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Reviewed: Apr. 11, 2001

This recipe was so easy! And it tasted great!

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JULIE E. MANSO

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Reviewed: Feb. 16, 2001

This is great! It's so easy too! I love the addition of the heavy cream. I've made this recipe twice and my family can't get enough of it! It's great over linguine.

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