Chicken Marsala Florentine Recipe

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Most Helpful Positive Review

Jan 24, 2008

Classic Chicken Marsala this isn't, but I don't care WHAT you call it, this is just a wonderful dish. With the exception of using less oregano (just sprinkled a bit over the flour-dredged chicken) and adding a couple of cloves of fresh, minced garlic with the mushroom mixture, I prepared this exactly as written. Colorful presentation, perfect blend of flavors. I served this with penne pasta and additional sauteed fresh spinach as sides. Outstanding recipe!

—naples34102

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Most Helpful Critical Review

Dec 22, 2005

Ok - here is the deal. I just made this tonight. I thought it was good - Although the marsala (I used a dry marsala) was a little too overpowering -next time I would use 1/2 C to 3/4 C - not a whole cup. I would use a little more mushrooms and sundried tomatoes. I would use less butter (my god, 3/4 of a cup??) and I would use more spinach. Actually, I did use more spinach - the recipe calls for 1/2 cup and I used about 2 cups. This will probably taste even better tomorrow, so the flavors have a chance to "marry" overnight - I probably would make it again, but next time I would: use more portabello mushrooms, more sundried tomatoes, more spinach, less butter and less marsala. This recipe has all the ingredients for an excellent dish - the amounts of the ingredients just need to be tweeked a little bit.

—Stefanie W

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221 Ratings

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May 23, 2003

This was fantastic! The sun dried tomatoes add a great flavor. I used tomatoes packed in oil so I cut the butter almost in half and it still turned out perfect! I also added a clove of garlic and a green onion to the sauce for a little more kick.

—Janet

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Nov 18, 2004

********** <---- Extra Stars for this Restaurant Quality Entree which is quick and easy to prepare. This recipe is to die for, exactly as served at one of my favorite Restaurant's here in San Francisco, (Pucchini and Panetti's),if you omit the Sun Dried Tomatoe's. I did cut down the amount of mushrooms and added a "Fresh Pack" bag of Spinach, per two servings. Definitely use less butter and possibly a bit more Marsala wine. Excellent served on a bed of Garlic Mashed Potatoes. Thanks for posting this DELICIOUS recipe, Shannon...

—GRAYJETMAN

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Jan 03, 2004

Easy and very good. When you pan-fry the chicken, try adding the marsala wine for a little more flavor.

—SpicyBoston

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Apr 09, 2003

I have never received so many compliments on a recipe! Actually made it for guests on a Saturday night and they liked it so much, I repeated it for Sunday night guests. Tasted better than many restaurant versions. A definite "do again" especially if for a special occasion.

—ENIGMARI

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Mar 20, 2006

I have my own marsala recipe that I usually use, but I though I would try something different. I shouldn't have. I wasn't at all impresse with this recipe. It definatly wasn't much for eye candy. Sauce was brown, the spinach turned greenish brown and the tomatoes were redish brown. It was a pretty brown meal. The tomatoes added a unnaturally sweet taste and the spinach just got in the way. Also the breading on the chicken is bland, and since it wasn't cooked with the sauce the flavors don't get into the meat at all. I won't be making this again.

—BOOMN4X4

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Jan 24, 2006

I cut the butter amount in half & added 2 cloves of garlic to this. I also boiled my tomatoes in about 1/2 cup beef broth before adding them. This was a big hit with my family.

—jefm

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Nutrition

Calories
671 kcal
34%

Carbohydrates
24.6 g
8%

Cholesterol
160 mg
53%

Fat
43.4 g
67%

Fiber
3.1 g
12%

Protein
32 g
64%

Sodium
693 mg
28%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken Marsala Florentine

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 671
Calories from Fat: 390

% Daily Value *
Total Fat 43.4g 67 %
Saturated Fat 23.3g 116 %
Cholesterol 160mg 53 %
Sodium 693mg 28 %
Potassium 1111mg 31 %
Total Carbohydrates 24.6g 8 %
Dietary Fiber 3.1g 12 %
Protein 32g 64 %
Sugars 10g
Vitamin A 32 %
Vitamin C 12 %
Calcium 8 %
Iron 34 %
** Thiamin 26 %
Niacin 186 %
Vitamin B6 49 %
Magnesium 27 %
Folate 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.