This is a reaaly great recipe. It was my 2nd time around of making it. I took the advice of some viewers, I coated the chicken in the bag instead of a bowl. I tripled the mushrooms. (welike them). I used real Marsala wine this time around, it was better. I also doubled the wine and sherry for extra sauce. I thicken the sauce at the end as well to my likeing. I didn't use cornstarch, just flour since thats all I had around. I put the flour in a bowl and dripped water in as I stirred it. Then I added the chicken back in to simmer a couple of minutes. I made thin spaghetti noddles on the side like in picture with E.V.O.O, butter and spices. And I made sweet peas, salad and my own garlice parmesan bread as well with it. Very, Very good. This is the best Chicken Marsala recipe I have found and tasted. Thanks for the ideas....

Reviewed On: Jul. 2, 2009