Recipe by Argo®
"Here's a quick and delicious chicken marsala with a savory mushroom sauce that's ready in 30 minutes to serve over cooked linguine."
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boneless, skinless chicken breasts
Spice Islands® Garlic Powder
Spice Islands® Fine Grind Black Pepper
olive oil, divided
sliced fresh mushrooms
Argo® Corn Starch
Spice Islands® Sweet Basil
Spice Islands® Onion Powder
After trying this in a local itallian restaraunt, I wanted to try it at home. After reading several recipes, I selected this one because of the thickened sauce. This was as good as the restaraunt's chicken! I could only find Marsala Cooking wine, so I left out the salt-because the cooking wine is salty enough. I doubled the sauce so there was enough for the pasta, and made crusty garlic bread to go with. Wonderful, and easy!
This fell pretty short for us, it was just really bland even after adding extra seasoning to the flour coating and sauteeing onion and garlic with the mushrooms. Unlike other reviewers, I didn't think it was marsala-tasting enough. I'm not sure what would improve this. I love chicken marsala but this recipe really didn't do it for us.
For heaven's sake... DON'T use cooking wine. If you wouldn't drink it, you shouldn't cook with it. You can buy a decent Marsala for under $10. I use Conti-Royale. The next day I use the leftover Marsala to make a killer French Onion Soup. Fresh mushrooms and FRESH basil really make this dish pop, and I always add a couple cloves of minced garlic and a few tablespoons of finely diced onion with the mushrooms. I've also played with the sauce and served it over pork and beef, switching it up with red wine, white wine, roasted peppers, and sliced onions. So easy to dress up dinner with a quick wine sauce.
Amazing recipe! The sauce was very flavorful and creamy, but not too heavy. I would recommend doubling the sauce ingredients, though. It came up a little short. I served this with egg noodles instead of linguine. Yum!
Delicious flavor, but the recipe instructions are a little misleading. After adding the wine, it should simmer longer than 2 minutes, otherwise the alcohol doesn't cook off and it tastes too boozy. Marsala can be strong, so it needs time to settle in with the rest of the flavors. Like the other reviewers, I doubled the sauce. There's enough for the chicken, but we wanted extra to put over angel hair.
This recipe has been the talk of my weekend and week. I made it last Friday and my family is still salivating over it! The chicken was so flavorful..if you want an easy baked/fried chicken taste..this works.
I served over linguine with salad as the starter. You definitely need to double the sauce ingredients...You'll have just enough to drizzle on the pasta. I may triple it next time because we are saucey tips.
Loved this recipe!!!
This was good. A little boozy-tasting for me, even after cooking for a while, so I mellowed it with a little chicken broth at the end, and it turned out fine. My husband is a big Marsala fan and he really loved it. Thanks!
DO NOT USE CHEAP MARSALA!!! Great recipe!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 106
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