The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Oct. 25, 2009
This was wonderful - I didn't have portobello mushrooms - so I used regular sliced mushrooms instead. Also I only had swiss cheese on hand- so I used to to replace the mozzarella & it was fine.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jun. 21, 2009
Very tasty and juicy chicken. My husband doesn't eat mushrooms so I used black beans instead to add flavor and fiber. Yum!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: May 29, 2009
Richard, Richard, Richard, what a fine job you've done with these chicken breasts! I only eyeballed ingredients (that's the fun of cooking), using fresh rosemary and adding fresh, minced garlic. I opted out of the mozzarella cheese which suited our tastes better. The sauce is velvety and smooth and the chicken so tender you can cut it with your fork. Love the subtle addition of the poulty seasoning in the flour and the chopped onion/mushroom (and garlic) mixture and marsala all contribute great flavor. Quick and easy preparation, beautiful presentation and just plain delicious!
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Feb. 16, 2009
Great recipe! 2/09
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jul. 17, 2008
Wow. I doubled the marsala and only cooked 3 breasts and still felt that it could have used more. However, the chicken came out so moist it was awesome!
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Cooking Level: Expert

Living In: Belfast, Maine, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: May 15, 2008
I used thick chicken breast, will fillet and flatten next time. I used garlic and would also try shallot next time and increased the amount of seasoning in the breading. Even my chicken-hating husband liked it. Will use this recipe again.:)
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Cooking Level: Expert

Home Town: Chester, California, USA
Living In: Palm Bay, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: May 6, 2008
excellent , i used large portobello mushrooms, doubled the wine and added partially cooked spinach , it will definitely be on our regular dinner rotation. thanks.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jan. 16, 2008
This was fantastic! I really like the addition of poutry seasoning. I put it on my chicken then dipped in flour. I also added cherry tomatoes and used fresh rosemary. Super yummy ^_^
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Cooking Level: Beginning

Home Town: Pompano Beach, Florida, USA
Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jan. 3, 2008
thanks so much for this recipe my daughter loved i have never seen her eat so fast this is the first time i have tried a recipe from here and i am very impressed. i only changed the wine because i don't drink i used white wine vinegar instead but it was lovely.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.51 star rating.
Reviewed: Sep. 18, 2007
My DH made these chicken breasts for dinner last night and the end result was pretty disappointing. He followed the recipe almost to a "T". The only change he made was to add triple the amount of marsala wine (dry) to deglaze the pan. With 8 chicken breasts, there is no way that 1/4 cup of wine is enough fluid to deglaze a pan big enough to fit 8 chicken breasts! Secondly, he did not use mozzarella cheese because we find it relatively flavourless, we used havarti instead. Good thing we did because apart from the dried rosemary, the cheese was the only thing we could taste. On the plus side, the dish got two stars because the chicken breasts were indeed moist and juicy, but the flavour just wasn't there.
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Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada
Living In: Kemptville, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Aug. 13, 2007
This was an amazing dish. It is my favorite main dish on allrecipes so far. (I have been faithfully using this site for three years to find recipes.) I actually used a cabernet sauvignon because I couldn't find the marsala wine, but did everything else to the T. My chicken breasts were large, so they took an extra five minutes to cook. It was perfect. My husband and I decided that it was the best chicken dish ever. Kudos!
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Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Mar. 9, 2007
My family is very picky and just loved this recipe- easy weekday recipe. I also doubled the sauce ingredients- Delicious
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jan. 4, 2007
I have made this many times and I give this 5 stars with my adjustments. My husband and I like lots of sauce. I use 3 cups of chopped portabella mushrooms, 2 1/2 cups chopped onion and about 1 1/4 cups marsala wine. I also used 2 very large boneless breasts which I pounded thinner and cut into 6 pieces. I served it with rice and a green salad. It is delicious.
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Cooking Level: Expert

Home Town: Dallas, Texas, USA
Living In: Glenwood, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Oct. 20, 2006
Reduced the recipe to three servings, used sliced button mushrooms, added garlic powder as well as seasoning salt and fresh ground black pepper. Used more marsala and shredded mozzerella. Flattened the breasts before frying in the olive oil/butter mixture. The recipe didn't say what to do with the butter. Also used frozen diced onion as a timesaver. Overall, good but not "wowing."
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Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA
Living In: Paducah, Kentucky, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Sep. 29, 2006
This was pretty good except there was not nearly enough sauce left - I would say use about 2 cups worth and then the sauce would be perfect. I also added about 2 cloves of garlic, chopped, and about another half cup of mushrooms (for the mushroom lovers!)
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Cooking Level: Beginning

Home Town: San Jose, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: May 8, 2006
This recipe was delicious! Both my husband and I loved it and will definitely make it again!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Feb. 1, 2006
wonderful dish, made it few times. I only used 3 chicken breasts, 3/4 cup of wine, added garlic, and sauteed vegetables first till soft before adding wine.
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Cooking Level: Expert

Living In: Eugene, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Jan. 7, 2006
The taste was great, but it came out a little tough. I'd use the Easier Chicken Marsala recipe from this site instead, with the addition of the cheese at the end. I got much juicier chicken with that recipe.
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Cooking Level: Beginning

Home Town: Fremont, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: May 17, 2005
I have made this several times and just LOVE it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Mar. 23, 2005
Very nice marsala. Minor changes, used 4 trimmed breasts, fresh rosemary, 2 cloves minced garlic, doubled wine and substituted provolone for mozzarella. Maybe more mushrooms next time as the sauce was great! So easy and looks good for guests. thanks for a keeper!
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Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA
Living In: Chicago, Illinois, USA

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