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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Reviewer:

Deanna

Living In: Bristol, Rhode Island, USA

Reviewed: Feb. 23, 2009

This recipe is WONDERFUL and I didn't change a thing..

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Reviewer:

Kansasgirl

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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Reviewer:

shedmond

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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Reviewer:

Annie B

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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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Reviewer:

Blestmom4

Cooking Level: Expert

Living In: Orlando, Florida, USA

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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Reviewer:

Candy McElreath

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

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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Reviewer:

irene hillier

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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Reviewer:

Meg

Cooking Level: Expert

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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Reviewer:

TURNBERRY221

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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2 users found this review helpful