Really easy and very delicious. I didn;t have any marsala wine though so I just used chardonnay and added a packet of stevia to sweeten it up a little.

I had high expectations for this and was pretty let down. I only had sweet Marsala but several reviewers said it would be better with sweet. I will try it again with the dry to see how well I like it then. Also, I don't see a reason to cook the mushrooms in butter and then add bacon which would only render more fat. I cooked the chopped bacon in the pan first, removed the cooked pieces and used the drippings to saute the mushrooms. I doubled the Marsala and still there was very little sauce once it deglazed the pan and reduced down a bit. Although dredging the chicken in flour worked well, I don't think I would miss anything by just using seasoned chicken breasts and that would save on fat calories. Of course that is just my health-conscious twist. Over all I found the sauce bland and there was definitely too little sauce for six servings. I'm not giving up on this, just need to tweak it to get the flavor I expect.

MAKE AHEAD AND FREEZE: I made a LARGE batch of this for a buffet dinner party and it was delicious! I knew the day of the party I'd have no time, so I made it a week in advance and froze it.. here's how: I cut the boneless chicken breasts into smaller pieces (easier serving for a buffet) and only cooked them partially (about 3/4 of the way done, but sauteed in the bacon/butter to have a nice browning color to them) The bacon adds great flavor to this dish.. could also use finely chopped porchetta) remove from pan and cool chicken... once it's cooled you can put into zip lock bags and freeze. Continue making the sauce, adding the mushrooms. I personally like to saute the mushrooms a little more so they get a little brown on the sides. I also made extra sauce! Cool and freeze the sauce separately. (I used flour instead of cornstarch). MORNING OF PARTY: remove from freezer to thaw - ideally completely (you may need to microwave sauce partially, you just don't want to put hot sauce on partially frozen chicken into the oven - it won't cook evenly) . Place chicken and sauce in a large baking dish, cover with foil and pop in oven at 350 for an hour or so. (I eventually moved it to a sterno for the buffet - you could also warm it up (and complete cooking) in a crock pot..., you just want to heat it and finish the cooking of the chicken. finish with chopped parsley... (I serve this with pasta and a red sauce on side).

Having never had the dish in a restaurant, I don't know how it's 'supposed' to taste; this is a good but not outstanding dish which would benefit from some sharper combination of spices (or something).

Quite good. Serve with side of rice or noodles and a vegetable.

I used thinnest chicken pieces from Whole Foods. Didn't use bacon. Next time: try ham bits fried as the Lynnfield Deli.

Good, but a little bland

I have made this recipe several times. I am giving it 5 stars even though I changed it for what I believe is better. I omitted the bacon (love bacon, but don't think it is needed) and I doubled the amount of wine to make more sauce. Easy and very good!

This was very easy to make and yet so flavorful! On occasions when I don't have marsala wine, i would substitute white wine and it tastes just as good. I also sometimes use garlic salt instead of garlic powder AND salt. Will be making this again. Thanks for sharing!

This was very good but it could be easier & better by combining several steps. Also, the recipe mentions using bacon, but doesn't include what to do with it. I used sweet Sherry (I didn't have Marsala wine on hand) and it added a warm and rich taste. See my revised recipe @ "Chicken Marsala III for clarification and tell me how you like it.