Reviewed: Jul. 22, 2010

Very tasty. I also put mozzarella cheese on top of chicken at the end on the plate. Definetely not enough sauce for 12 pcs of breast. I've done only 2 pcs for my husband and tha sauce was just enough maybe for 2 more pcs but that's it. Other than that the recipe is very good.

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2 users found this review helpful

Reviewer:

polouska

Reviewed: Jul. 17, 2010

it was very good, but it didn't make enough sauce.

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6 users found this review helpful

Reviewer:

blantzy

Reviewed: Jul. 15, 2010

This turned out really good...I was a little tired of chicken so I used turkey cutlets. I added chopped onions to the mushrooms, and I didn't have any constarch so I just added a little flour to thicken the sauce. I would definitely make my modified version again...

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1 user found this review helpful

Reviewer:

Driyyah

Cooking Level: Intermediate

Home Town: Peachtree City, Georgia, USA

Living In: Marietta, Georgia, USA

Reviewed: Jun. 4, 2010

Delicious!!! Added a little chicken broth with the marsala, as my family likes a milder wine flavor and used prosciutto instead of bacon. It's now my families favorite!

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3 users found this review helpful

Reviewer:

Auntie Jill

Cooking Level: Expert

Reviewed: May 18, 2010

this was so. incredibly. delicious. my husband made it for me tonight, and i almost cried!

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2 users found this review helpful

Reviewer:

katekite

Cooking Level: Expert

Reviewed: May 9, 2010

Outstanding. I used my filet knife and sliced the chicken very thin. I suggest a light shake after the flour dredge to avoid problems some other reviewers mention. A little more pepper and sliced scallions on top for us. Fantastic.

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1 user found this review helpful

Reviewer:

Mommy3xyz

Cooking Level: Expert

Reviewed: Apr. 22, 2010

i loved this recipe.

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1 user found this review helpful

Reviewer:

christine

Cooking Level: Expert

Living In: Santa Clara, California, USA

Reviewed: Mar. 2, 2010

This was very good and relatively easy. I modified by slicing breast and in half to shorten cooking time on the thick breasts pieces.

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Reviewer:

Family Man

Reviewed: Feb. 1, 2010

Good enough that I registered on this site specifically to give this dish 5 stars!

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3 users found this review helpful

Reviewer:

lindeneli

Reviewed: Sep. 9, 2009

I made this for 2 people to serve on penne pasta so I used 12 oz chx breast & the same portions on everything else (which essentially is doubling the sauce). The marsale wine taste was terribly strong but added 1/2 cup chicken stock & that righted the taste. I also sauteed 1/2 cup celery & 1/2 cup onion with the mushrooms. I also added 1 chicken bullion with the dredge & omitted salt. Sorry to change & rate but I taste along the way & it was headed down the bland road. It was tasty at these portions with 5 ounces pasta & next time I will toss some cooked broccoli in at the very end. Even doubled, the sauced covered the pasta & not much extra so change up according to taste. As is, it lacked color.

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1 user found this review helpful