Loved it as did everyone else. I doubled the chicken, pounded and cut each breast once pounded into 3 nice pieces. I tripled the sauce and used chicken broth in place of sherry. While browning chicken, I added equal parts butter/oil as needed until all chicken was done browning. Added two 8oz cartons of sliced mushrooms to pan, marsala and chicken broth. Thickened mixture a bit w/chicken broth and reserved flour used for dredging chicken. Swirled an extra TBLS or two of butter into the sauce at the very end. Also added some salt and fresh ground pepper and a bit of fresh parsley. Put all in an aluminum pan and finished later in the oven so I could serve it hot when needed for my guests. It was great. Recipe is a great start (or just as is) with room to add your own touch to it. Thank you for sharing! This website has made me a pretty darn good cook! Enjoy!
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Loved it as did everyone else. I doubled the chicken, pounded and cut each breast once...