Reviewed: Nov. 12, 2009

This recipe is so easy and very tasty. It tastes as though much more work has gone into it than really does. My kids (4 & 7) both loved it and they are pretty picky eaters. I didn't have Marsala wine, so substituted some Merlot that I had open. Other than that, it needed nothing else. I recommend to anyone looking for a quick, easy meal!

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cesimpson

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Reviewed: Nov. 12, 2009

THANK YOU!!! I've tried dozens of recipes, and eaten it at lots of restaurants, and for as easy, quick and inexpensive this one is, it's GREAT. I experimented a little - 2 cloves of garlic, and I did dredge the chicken in flour, but with the basic recipe, you can produce a meal better than most restaurants serve you, and at about a quarter of the price. I like lots of mushrooms with my marsala, but using mushroom soup is a stroke of genius. Thanks again.

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Melba

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Reviewed: Oct. 24, 2009

Quick, easy and delicious!

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JCPELMORE

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Reviewed: Oct. 19, 2009

We liked this recipe a lot and have made it twice now. We didn't use the fresh mushrooms or onions, but I am sure that would make it even better. This is one of my daughter's favorites!

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gluckie

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Reviewed: Oct. 13, 2009

Easy and delicious!

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Lina

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Reviewed: Oct. 8, 2009

This is superb .The Marsala wine makes it a hit with the rich mushroom soup.I don't know what other people were eating (1*) but this was as good as restaurant fare any time. I like it with sautéed fresh mushrooms and onions with a little smashed garlic

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baxter

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Reviewed: Sep. 1, 2009

added fresh mushrooms and green onions sauteed in butter with a little olive oil (after I browned the chicken) deglazed the pan with a little marsala wine set cooked ingredients aside added the golden mush soup with about 3/4 c marsala wine and some veggie broth to cut the marsala wine. let simmer will also try exactly same recipe in slow cooker

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weaverized

Cooking Level: Intermediate

Home Town: Miami Beach, Florida, USA

Living In: Marietta, Georgia, USA

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Reviewed: Jul. 27, 2009

I'm sorry to say, this was not good. We couldn't even eat it. I've made real marsala sauce and this was no where near. I think maybe it's the amount marsala wine, too much?? I'm a fan of golden mushroom soup and have made delicious meals with it, but this was not one of them. But thank you anyway ;)

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Sue

Cooking Level: Intermediate

Living In: Randolph, New Jersey, USA

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Reviewed: May 20, 2009

Yum! Great very quick recipe. I rated it a four only because I would add a couple things to spice it up a bit. First I saute scallions then mushrooms and then add the chicken and when the chicken is browned I add thyme and a small amount of rosemary.

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BrookeMT

Cooking Level: Intermediate

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Reviewed: Apr. 27, 2009

This is so good I would eat it every day. Then again anything with wine in it Im a big fan. Not a hit with the kid, she said the sauce was "funny". This is so fast and easy I keep the ingredients on hand so when I dont know what to make, I make this.

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ENuck

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Reviewed: Apr. 10, 2009

Slower is better; but this recipe will do in a pinch.

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John

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Reviewed: Mar. 31, 2009

After making some changes this is the best recipe I've found for Chicken Marsala and believe me, I've tried a few. I sauted fresh mushrooms, onions & garlic in 1 tbl reduced fat margarine and about 1/4 cup of chicken broth until tender. I removed that from the pan. I then seasoned some flour with salt & pepper and dredged the chicken tenders. I heated up about 1/4 cup of chicken broth with the pan drippings and added the tenders. Cooked turning a few times while the broth evaporated. I then added the mushroom mixture and the 98% fat free cream of mushroom soup mixed with the marsala. Covered and simmered for about 20 minutes. The chicken was so tender and the sauce was delicious over good rice. Thank you so much for this great recipe!

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Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

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Reviewed: Jan. 25, 2009

What a great recipe for one of my favorite dishes. I seasoned the chicken with salt, pepper, and onion powder, and added a splash of marsala wine during browning. Then I added 1 small can of sliced mushrooms (drained). This is the easiest recipe to make for a great dish.

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SW Explorer

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Reviewed: Dec. 25, 2008

This is good, but not THAT much different than plain cream of mushrooms soup chicken. Very easy though and a good quick weeknight dinner. Definitely need to add fresh mushrooms.

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Megan

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Reviewed: Dec. 10, 2008

serve w/linguini - next time, maybe add onions

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Lisa

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Reviewed: Oct. 28, 2008

Great base recipe. Add fresh mushrooms, onion, garlic, and parsley and it's AMAZING. Serve with polenta. YUM.

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DeusaCozinheira

Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA

Living In: Los Angeles, California, USA

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Reviewed: Oct. 22, 2008

This was a good recipe and very quick. I could not find the golden mushroom soup, so I just used Campbell’s and it was fine. I also added a container of fresh mushrooms & 1 large onion. I recommend using a large skillet and maybe sautéing the mushrooms first. I will make again. Thanks.

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Danielle GA

Home Town: Woodstock, Georgia, USA

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Reviewed: Oct. 20, 2008

The golden mushroom soup was a fantastic idea for marsala,it was the best sauce I ever made.

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jessica

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Reviewed: Oct. 20, 2008

A great, quick meal that tastes very similar to the chicken marsala that I've "slaved" over. Big hit with the family. Good enough for company...a keeper!

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CATHYJK

Cooking Level: Expert

Living In: Lancaster, Pennsylvania, USA

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Reviewed: Oct. 8, 2008

I love chicken marsala, but the version I make is pretty time consuming so I thought this was great for a quick chk. marsala. I also used the crockpot and it was really good the chk. was tender. Added mushrooms and onions, more marsala and chk. broth. I like lots of sauce and then served it over potatoes.

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