Reviewed: Jan. 8, 2007

This recipe is so simple and fairly healthy. I added sliced mushrooms and baked for one hour. Tasted great!

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Reviewed: Jan. 7, 2007

Had some chicken breasts I didn't know what to do with so I looked and found this recipe. The family loves it! So much that they put the sauce on their veggies that were the side dish. Some things I did a little different. 1) I added fresh mushrooms and onion while I was browning the chicken. 2) After a 20 minute simmer, the marsala sauce was not at the consistency I wanted. The chicken was done, so I pulled it out of the heat and blasted the sauce on high until it thickened up. If you do this, make sure you stir constantly to not burn the sauce. 3) I'm not a wine expert, so i just picked up a bottle of white wine that I liked from the 'fridge and used it.

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gryphon1911

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Reviewed: Dec. 27, 2006

Very nice recipe! I topped it with some motzza and a little parmesean cheese. I also mixed some finley minced onion and a little crushed garlic into the soup mixture. Very tasty over pasta! :)

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Dec. 15, 2006

With all there is to do this time of year, I think a lot of us are looking for quickie dinners. I didn't have any chicken in the house, so I made turkey burgers, covered them with the sauce, let them simmer for about thirty minutes and topped with provolone cheese. Wonderful tasting sauce Susan and no one knew half of it came from a can! Thanks so much!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Oct. 14, 2006

Wonderful flavor! Easy to make. My guests love it. I typically add extra mushrooms & onions to the sauce.

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Cathy

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Reviewed: Sep. 7, 2006

I'm giving it two stars because it was at the least, edible. I was very disappointed in this recipe, especially since it was so highly rated by everyone. I put in 6 whole breasts as directed, and it was too much chicken for the sauce, so I added another can of soup...and even with the extra soup there was still too much wine. And I don't know why you would tell someone 1-1/4 cups of wine, and then later on tell them 1/2 soup can. Someone needed to make a decision on which one it should be.

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rlkohls

Cooking Level: Expert

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Reviewed: May 22, 2006

One of the easiest and best chicken marsala recipes! The consistency of the sauce is one I kept trying to achieve but the golden mushroom soup delivers. I added about 8 ounces of mushrooms and a little Italian seasoning to the chicken but everything else was perfect. Add a bit of fresh parsley before serving and your guests will be most impressed!!

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BUBINK

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: Bellevue, Nebraska, USA

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Reviewed: Jan. 2, 2006

I combine this recipe with "Easier Chicken Marsala" on this site. I think this recipe deserves 4 stars because I love the can of soup! I also include some rosemary and I add beef broth as necessary to thin out the marsala gravy/glaze. And TONS of sauteed sliced mushrooms & onions. It really is so good over angel hair pasta. Also - the ingredients say 1 1/4 cups wine, but the directions only call for 1/2 a soup can of wine. I personally like about 3/4 cup.

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ROCKES

Cooking Level: Intermediate

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Reviewed: Nov. 20, 2005

This was super easy and really good. My 5 and 3 year old even enjoyed it. Served it over rice. Great quick night dinner!

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BEBOC

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Reviewed: Aug. 23, 2005

I tried this recipe last night in the crockpot and it was so good, the whole family liked it! I added frozen chicken breasts into the sauce and also added fresh mushrooms, chopped onions, a tiny bit of garlic and a pinch of oregano, basil and thyme. I cooked it on low for 4 hours and it turned out perfect. This one is definitely a keeper! Thank you!!

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Mrs. R

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Reviewed: Jul. 6, 2005

I was not a very big fan of this, but my family really enjoyed it, so I give it 4 stars.

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friendsfreak8518

Cooking Level: Intermediate

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Reviewed: Jun. 9, 2005

I've tried a lot of chicken marsala recipes as it is one of my favorite dishes. This recipe is very good and different in that the soup makes a really thick and rich sauce. I added mushrooms and onions. If you want a quick chicken marsala, try this one!

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LoveTo Bake

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Reviewed: Jun. 7, 2005

This is a solid 4.5 star recipe. I added a 8 oz. carton of sliced, sauteed mushrooms, and some rosemary and oregano to the sauce. I also pounded my chicken breasts to tenderize them. This recipe is simple, tastes good, and is lowfat, whats not to like!

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jimbo65

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Reviewed: Mar. 22, 2005

Very easy and delicious. As a cook just starting out, this recipe was perfect for my needs. Thanks.

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AYNNOROMO

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Reviewed: Mar. 19, 2005

This recipe comes out wonderful everytime. It's become a family favorite. It's really simple, and uses few ingredients, but you can add sauted mushrooms and onions for a little added flavor.

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HELLENICUTIE

Cooking Level: Expert

Home Town: Mishawaka, Indiana, USA

Living In: Bloomington, Indiana, USA

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Reviewed: Feb. 10, 2005

Very good. Very easy. I also sauteed fresh mushrooms and chopped onions with this. I've also substituted veal in lieu of the chicken. That made it even better!

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RHONDA76FL

Cooking Level: Intermediate

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Reviewed: Dec. 21, 2004

I was pleasantly surprised that such a simple recipe could taste so good! I served mine over angel hair pasta, and I thought the taste was comparable to Cheesecake Factory's marsala sauce.

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SHAY0315

Cooking Level: Intermediate

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Reviewed: Dec. 17, 2004

Quick, easy, and delicious...tastes like something that took a lot longer to prepare!

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YAHOUDI

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Reviewed: Dec. 2, 2004

A tasty change of pace. Not exactly what I was expecting (When I think Chicken Marsala I think of Olive Gardens version!) but it tasted good and was very easy to make.

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jeninks

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Reviewed: Jul. 11, 2004

VERY QUICK AND EASY!

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MARYME2COOK

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Quick Chicken Marsala

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