This recipe was GREAT! I made a couple of changes that worked perfect. I added some garlic powder and salt and pepper to the flour and added about a half of a can of chicken broth to the marsala and sherry, then I removed the chicken and added about a tablespoon of wondra flour mix, and whisked it for a few minutes, then added the chicken back to the pan. It thickened the wine sauce, and made a little more. I also think the kind of marsala and sherry you use is VERY important. I used "Florio" sweet marsala wine, and I used "Cribari" california sherry. I went to a liquor store where I know the manager who is VERY knowledgeable about what kinds of wines and liquors to cook with. He sells to many fancy restaurants in the area. He highly recomended both. He was right, because it came out AWSOME! My children ages 10 and 14 don't usually like chicken marsala, but they loved this! I served it with buttered noodles and summer squash. This was a perfect weeknight meal, I will definately be making it again!
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This recipe was GREAT! I made a couple of changes that worked perfect. I added some garlic...