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Chicken Marsala

Reviewed: Feb. 15, 2013
So...I tried this recipe for the very first time last night...AMAZING!!! I absolutely LOVE chicken marsala and have longed to have the Olive Garden classic right here at home and thanks to Lisa, I now have it!!! After reading a few of the reviews I made a few suggested changes. I mixed it in a ziplock freezer bag (much cleaner), I added garlic powder, salt, pepper, and onion powder to the oregano/flour mix. I cooked the chicken separately from the marsala cream sauce. I started the sauce in a nonstick pan with about a teaspoon of olive oil and a tablespoon of butter and threw in some onions and fresh minced garlic with the mushrooms(I am typically not a mushroom lover, but baby bellas are my new fav)and marsala wine and I added cream and a little flour to thicken. I eliminated the sherry and used two cups of marsala wine. I cooked the chicken longer as well (not a fan of under-cooked meat) and eliminated about half of the oil and butter. This was absolutely wonderful and did not take long at all... I WILL use this recipe again soon. Delicious. Oh, I served it on angel hair pasta with a side of steamed spinach.. I am a very picky eater and so is my mother BUON APPETITO! ;-)
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