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Recipe Reviews 1 review
Chicken Marsala
Like many others, I also modified the recipe a bit. I wanted to use up all my mushrooms from my fridge, so I used 2 c. instead of the 1 c. (I recommend this if you like mushrooms.) I also sauteed the mushrooms with 2 cloves of minced garlic before I added the wine. I listened to the other reviews and doubled the amount of wine- there would not have been enough sauce otherwise. I wanted to avoid cooking wine, but I could not find Marsala at the store. I stuck with the cooking wines, but I also added some Pinot Noir I was drinking at the time. I simmered the chicken in the wine/mushrooms as the recipe called for, but then I removed the chicken and thickened up the sauce with some cornstarch in cold water before adding the chicken again. I served this over egg noodles. Everyone in the house loved it. It was my first time making a wine sauce; I was surprised at how easy and delicious it was.

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Reviewed On: Feb. 5, 2013

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