Veal or Chicken Marsala Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 25, 2013
This is a keeper, you can fix this in 30 minutes. Very easy to adjust to tastes, nice and simple. Low in fat and sodium, average protein intake just by itself. And the vitamin D.
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Photo by naples34102
Reviewed: Jul. 6, 2014
Dust veal with flour, season with salt and pepper. Sauté for just a couple of minutes on each side, not eight minutes! Veal cooks quickly - do NOT overcook, the most important criteria, in my opinion, for Veal Marsala, or any veal dish for that matter. Set veal aside on a platter and keep warm. Add a little more butter and olive oil to pan and sauté mushrooms, some shallots if you like, and minced garlic for 4-5 minutes, not ten! Add about a cup each of chicken broth and REAL Marsala (NEVER cooking wine as directed, and certainly no water!) and cook until it is reduced by about two-thirds. Swirl in a dab of butter at the end, off heat, for a velvety rich, luxurious, glossy sauce. Return the veal to the pan just for a minute or so to ensure everything is heated through. An easy to make and impressive, classic dish, but as written this recipe needs some work. A dish is only as good as the ingredients you use and if it is cooked properly.
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Photo by naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA
Reviewed: Oct. 12, 2013
This Veal Marsala recipe was good. It was VERY QUICK to prepare, and the flavors came together nicely. I added some chopped red pepper to mine along with the mushrooms which made it look like a gourmet meal. Thank you Holland House® for sharing your recipe.
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Reviewed: Aug. 13, 2013
super simple recipe and it tasted good too.. i was looking for something simple for bf to make and found this.. i've never heard of the brand Holland House.. but i had Pompeian cooking wine and this came out much better than i expected.. used a portobello mushroom and chopped it up.. didn't want to bother with the dredging so we cut the chicken into chunks and salt and peppered before adding to the pan.. made sure to heat the cooking wine until the raw alcohol taste was gone.. used cilantro for parsley.. didn't add the water.. served over linguini and topped with some shredded parm.. ty for the easy recipe
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Cooking Level: Intermediate

Living In: Arcadia, California, USA

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Reviewed: Mar. 25, 2014
Quick, easy and delicious!
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