Recipe by CMITCHEL97
"Flour coated chicken sauteed with a mushroom and Marsala wine sauce. Mmmm, rich Marsala sauce, tender chicken - this recipe is sure to please! Great served with rice and veggies, if desired."
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sliced fresh mushrooms
ground black pepper
1 1/2 pounds
skinless, boneless chicken meat - cut into 12 pieces
dry Marsala wine
This was my first attempt making chicken marsala. After viewing a few different recipes, I incorporated a few tips into this one. I doubled up on the sauce and added a cup of chicken broth, because I used real marsala wine and using that alone gave it a real strong liquor taste. I also used a combination of fresh mushrooms and baby portabella mushrooms. Instead of cornstarch, I used Wondra flour for sauces that you can just sprinkle in to thicken it. I also pounded the chicken to make it real thin. We have an Italian restaurant near us that we always go to to get this dish and my daughter raved that mine was even better. I served it with penne pasta with marinara sauce. Thanks for this excellent recipe, I know I will be making it alot.
So, so -- the taste was ok, but I didn't like the flour on the chicken breasts. Made a soggy coating when the sauce was added. Next time I'll just brown them without dredging the chicken in flour. The flavor was good though, so I'll try this again but tweak it a bit.
This was good, but after this time I will double or even triple the sauce and mushrooms as someone had suggested because there wasn't enough for the chicken. Great recipe and easy.
I dipped my chicken into egg and then seasoned flour. I browned the chicken very well and placed it in a large casserole dish as I had twelve breasts. I made my sauce separately, which by the way was tripled . I also needed to add additional marsala. I covered the casserole and placed it in the oven for about forty five minutes. Great birthday dinner for my daughter which everyone loved. Thanks a bunch!
I THOUGHT THIS RECIPE WAS DELICIOUS!! SO DID MY HUSBAND. THE KIDS DID NOT EAT THE MUSHROOMS... BUT LOVED THE CHICKEN. I REALLY DONT KNOW WHAT THE PURPOSE OF THE BACON WAS... THERE WERE NO INSTRUCTIONS EXCEPT TO COOK THE BACON. I ASSUME ITS FOR THE FLAVOR. I ALSO WANT TO ADD THAT AFTER I CREATED THE SAUCE IN THE PAN, I PUT THE CHICKEN IN ALONG WITH THE SAUCE AND MUSHROOMS. IT THICKENED IT UP ALITTLE.
This was great! I did make a few changes though. I didn't flour the chicken, I just browned it in butter. And I don't like to cook with wine so I just used chicken stock instead. It turned out excellent! Will definitly add this to my tried and true recipes and make often.
Way to go Courtney! This was great! I used cooking Marsala wine and doubled the sauce and mushrooms and served it for company on top of Mashed potatoes. BIG BIG HIT!!
You'll be much happier with the flavor of this dish if you use sweet marsala rather than dry. This recipe is equally good with veal instead of chicken! I make extra sauce and serve with wide egg noodles.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Marsala II
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 305
** Calories from Fat: 140
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