Reviewed: May 17, 2005

I have made this several times and just LOVE it!

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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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Alan Hollister

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 21, 2004

I have to say I was pretty disappointed after reading some of the rave reviews here. I really feel like I missed something, because while the onion and mushroom sauce was excellent, I don't think the flavor was imparted on the chicken itself - my husband and I really thought that the chicken was pretty bland. While I would stir fry up the sauce and serve as a sauteed mushroom side dish, I wouldn't make the chicken again. Not enough flavor.

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WENDIMCD

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Reviewed: Nov. 11, 2004

Quick, easy, DELICIOUS! I made this for supper last night, and my husband practically licked his plate clean. I used just 2 chicken breasts, but probably doubled up on the amount of wine, and used all my mushrooms, since "gravy" is a big thing in our house. I also used provelone cheese, just because it has a little more flavor. This is an excellent method recipe as stated, you could take the flavor down any road you choose. Thanks Richard!

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LYNNMARIE6490

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Reviewed: Oct. 24, 2004

This recipe was delicious but needed a few modifications. I used 4 chicken breast, 3/4 cups of Marsala, and only 1/4 tsp of Rosemary. I've found if you stick with the recipe as stated the Wine will not make ample sauce and the Rosemary flavor will be too strong.

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glendee

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Reviewed: Sep. 21, 2004

I didn't care for this, but my husband did & he wanted to rate it a 4. For a juicy chicken breast I make the Salsa Chicken from this website & it is easier to make.

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PPK

Living In: Watertown, South Dakota, USA

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Reviewed: Sep. 10, 2004

This recipe is outstanding!! The method by which it's cooked is what makes it SO delicious! Steaming the chicken ensures it maintains its moistness. You don't need a knife to cut this, as a fork will just glide right through. Absolutely delicious!

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Christine

Cooking Level: Intermediate

Home Town: Terrace, British Columbia, Canada

Living In: Smithers, British Columbia, Canada

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Reviewed: Aug. 9, 2004

This was great! Everyone said this was better than any chicken marsala they had tried in restaurants. Very easy to make.

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CASSIN1

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Reviewed: May 4, 2004

This was good but something was missing. It looked great. There wasn't a lot of drippings to use for a sauce and there really wasn't a whole lot of flavor. I think I may try again and tinker a bit with this one. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: May 2, 2004

I wanted to make something fairly healthy, quick, and delicious, and this was perfect. My husband and I both went crazy over it! I didn't have marsala wine so I used white wine, and I added two chopped garlic cloves. Will make again and again..thanks Richard!

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ELYSEO

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Reviewed: Apr. 5, 2004

This is probably the most "professional" looking chicken dish I've ever made. As other reviewers stated, I think 8 chicken breast halves would be way too much, so I only used 3, since I was only making dinner for two people. I ended up using about 1/2-3/4 cup of the marsala wine, because it did burn away fairly quickly. GUNSHY99: did you cover the pan while the breasts were cooking? I didn't have much liquid for basting either, so I ended up pouring more wine over the breasts. The cover is what kept them from drying out, and they ended up moist and plump. The rosemary taste was slightly strong, but other than that, I thought they were delicious. Your kids might not have liked the grown-up flavors (i.e. mushrooms, wine and rosemary), but for adults, this recipe is a keeper.

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OMAHAKATE

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Reviewed: Apr. 1, 2004

I tried this recipe and followed it to the letter. 8 chicken breasts is alot of meat and there was very little or no drippings left to baste the chicken. It had little or no taste and my kids and I hated it. Considering I'm the world's worse cook, can someone tell me what I did wrong?

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GUNSHY99

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Reviewed: Mar. 23, 2004

When I made this I realized this is the dish I will make for that special company you really want to impress. It is easy to prepare, tastes wonderful and is so different. I have never tasted chicken so moist and flavorful, also it makes a great presentation.

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SANDY WITEK

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Durango, Colorado, USA

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Reviewed: Mar. 19, 2004

As others indicated...this chicken is very moist. Needed additional oil for browning and quite a bit more marsala wine. Great dish..thanks Richard.

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CARMELCORNR

Cooking Level: Intermediate

Home Town: Whittier, California, USA

Living In: Cypress, California, USA

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Reviewed: Mar. 18, 2004

Fabulous-its the easiest and moistest ever-i was amazed at how simple and delish--i have added it to my regulars- i added red and green pepper slices and browned w/ mushroom before adding marsala, i didnt have mozz. cheese so i used swiss and it want fantastic

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MMIIKK8

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Reviewed: Mar. 1, 2004

This turned out great! Even with only 2 chicken breasts, I kept the rest of the recipe the same and it turned out fine. After reading other reviews, I added garlic salt to the mushroom mixture and it turned out fine. Also, I used fresh Rosemary (about 1T) and the flavor was very nice.

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Erika B

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Reviewed: Feb. 24, 2004

Terrific! Made this for my husband and I so I used only two chicken breasts with the full recipe of mushrooms and onions. So glad because we ate all the mushrooms and onions they were so good. I used Holland House marsala cooking wine since it is pretty salty (other reviewers said it needed salt). I thought it turned out perfectly. I pounded the chicken thin before sauteeing to make sure it would cook all the way through. Thanks for a keeper of a recipe!

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RAMY813

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Reviewed: Jan. 26, 2004

The entire family loved this recipe! Quick and easy, and the chicken turned out moist and delicious. I did add extra wine, mushrooms and cheese than required in the recipe and it turned out great!

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SARAHANDMOM

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Reviewed: Jan. 19, 2004

I agree that these are the most incredibly moist chicken breasts. I don't usually use salt, but this needed some. I also tried this with an East Indian sauce from Trader Joe's and it was great. This is quick and easy and wonderful. Thanks.

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DRLJU

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Reviewed: Jan. 8, 2004

My family really enjoyed this recipe! I also added extra mushrooms, used shallots instead of onions and some extra wine. I thought it required a bit more oil than the recipe indicates. Overall, great and easy!

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FLOWERNAT

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