My husband (who is not a big fan of mushrooms or Italian food, in general) absolutely LOVED this dish. I took several notes from previous reviewers and made a few changes. I completely omitted the Sherry (didn't see a need for it alongside the Marsala). Added 1/2 teaspoon garlic powder and lessened the salt to 1/4 teaspoon. Increased the Marsala wine to 1 cup and mixed it with 1 can of cream of mushroom soup to thicken the sauce (to go over my pasta). After browning the chicken, I removed it from the skillet and sauteed the mushrooms and a couple of gloves of minced garlic, and then returned the chicken to the skillet to simmer. If you want a milder alcohol taste, try adding 1-2 tablespoons of chicken broth. It helped. And, it turned out delicious!!!
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My husband (who is not a big fan of mushrooms or Italian food, in general) absolutely LOVED...