First of all, to the reviewer who "doesn't like to cook with alcohol" and substituted chicken broth, you did not make chicken MARSALA. Chicken MARSALA has to have MARSALA in it -- when something is in the name of a recipe, that means it is an integral ingredient. All you have when you substitute chicken broth is chicken with mushroom sauce.
That said, I made the recipe exactly as stated once and I would give it four stars, it is really good. BUT if you plan on serving it with any kind of pasta or rice you really NEED to double the sauce. If you are trying to keep it low carb, then there is probably enough sauce as the recipe is given. After making it a second time with some tweeks -- To take it to five stars: Double the sauce ingredients, and add a half cup of diced red onion or shallots and three cloves of garlic, minced (nix the garlic powder) sauted in the bacon fat and included in the sauce, and add a few tablespoons of Italian seasoned bread crumbs to the flour for breading. Really good recipe though -- made as it is written WITH the MARSALA.
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First of all, to the reviewer who "doesn't like to cook with alcohol" and substituted chicken...