Reviewed: Feb. 15, 2005

This is very good. I use shallots, garlic and mushrooms in the sauce along with the wine. I added fresh chopped Italian parsley just before serving. Wonderful!

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LOWCARBINIT

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Reviewed: Jan. 20, 2005

This just became my favorite recipe. I brought the laptop in the kitchen, made this and just took my first bite. Mmmm!!! I did not have meat extract, so I used beef broth instead of the chicken broth. I also added 1/2 cup heavy cream as another suggested, Awesome!!!!

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JENNSCOOKIN

Cooking Level: Expert

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Reviewed: Nov. 2, 2004

Excellent!!Even my 7 year old who likes only pb & j loved this chicken..

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FLINT5

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Reviewed: Aug. 25, 2004

Good Recipe! I changed a few things though. Instead of using egg and just flour I omited the egg and added 1/2 tsp garlic powder, 1/4 tsp black pepper, 1/2 tsp dried oregano to 1/4 cup flour and dipped the chicken in that and then fried it. I didn't have the meat extract and couldn't find it at 2 grocery stores so I ommitted it and added 1 tsp chicken bullion granules. I used cooking wine so didn't add any additional salt. Before swirling the butter and juice, I added about 1/2 cup heavy whipping cream and thickened it with a water/flour mixture. I served it to guests and they loved it.

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SWILLYERD

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Reviewed: May 27, 2004

This recipe is excellent. I cook every Tuesday and Thursday for my Husband and his co-workers. They loved this new easy recipe. And every recipe must have meat. Thank you.

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jen

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Reviewed: Mar. 7, 2003

This Marsala is wonderful! I made it exactly as Merwin wrote it and it was delicious. I wouldn't change a thing. Way to go Chef Merwin!

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MAGGIE MCGUIRE

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Reviewed: Mar. 2, 2000

I tried this recipe after years of having it in restaurants and wondering what they had used to make this. Finally I found this recipe and I was very, very pleased. It was easy to make and delicious. I did end up having to add more olive oil to prepare the chicken and a bit more marsala wine for the sauce but overall it was great! I would reccommend letting the sauce and the chicken sit for a while so that the flavors are absorbed.

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