Reviewed: Nov. 22, 2009

VERY good. I doubled the sauce, as well as using some cooking sherry. We all enjoyed this chicken very much!

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lsimon99

Cooking Level: Intermediate

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Reviewed: Nov. 18, 2009

Very tender chicken. I used chicken breast on the bone, which I think gives a better flavor. I also found the sauce yielded too little, so I added 3/4 cup chicken stock. To spice it up a tad I added garlic and shallots, reducing the onion. Was a hit with my family and will make again.

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BMC

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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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Stef T

Cooking Level: Intermediate

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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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MBCORNS

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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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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Feb. 16, 2009

Great recipe! 2/09

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BCHAPIN

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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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Jenny Pieske

Cooking Level: Expert

Living In: Belfast, Maine, USA

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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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THEDISH

Cooking Level: Expert

Home Town: Chester, California, USA

Living In: Palm Bay, Florida, USA

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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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patti

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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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violetaria

Cooking Level: Beginning

Home Town: Pompano Beach, Florida, USA

Living In: Atlanta, Georgia, USA

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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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layla

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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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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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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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ELLY777

Living In: Austin, Texas, USA

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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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jojo

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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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YAZYODA

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Glenwood, Maryland, USA

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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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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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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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K23KoR

Cooking Level: Beginning

Home Town: San Jose, California, USA

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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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Karen

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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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Rina

Cooking Level: Expert

Living In: Eugene, Oregon, USA

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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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