Reviewer:

Reviewed: Jan. 8, 2013

We really liked this recipe. I tweaked it by using less than half the butter and removing the chicken from the pan after browning and adding some minced garlic to sautee with the mushrooms for a bit before deglazing the pan with the sherry and marsala, then adding the chicken back in and covering. I also added a bit of cornstarch to thicken the sauce. I also didn't use "good" marsala or sherry, just the cooking stuff from the grocery store and it still turned out delicious for how simple it was to make. Husband requested this be added into the regular dinner rotation.

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Reviewer:

vhbjohnson

Reviewed: Jan. 6, 2013

I made this for a pot luck with an Italian theme. Instead of the whole chicken breasts I used strips 1 1/2" - 2" long. I followed the recipe by coating and sautéing the strips. I added the rest of the ingredients and when finished I added it to al dente pasta (I used camepanelle), stirred it all in and took it in a crock pot to keep it warm. Everyone loved it! It was so quick and easy and this preparation was perfect for pot luck style.

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Reviewer:

Debbie

Reviewed: Jan. 5, 2013

This was not quite as flavorable as I wanted it to be, but we will make it again for sure!

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Reviewer:

Tiffiecancook

Cooking Level: Intermediate

Reviewed: Jan. 2, 2013

Yummo! Just made this tonight and WOW! I only had white wine handy and also added a miniature carton of heavy cream (read that on another recipe on this site). Absolutely incredible! Lots of kisses and thanks from the hubby. Seriously try this recipe, you won't be sorry! Can't wait to try this on guests:)

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Reviewer:

Josie

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Jan. 2, 2013

I had my husband's family over, this recipe was a huge hit! I used better Marsala wine, but omitted the sherry. Doubled up on the sauce. Really easy to make and terrific to eat!

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