Reviewed: May 3, 2013

great recipe! easy and great way to reinvent chiken. I left it an extra 10 minutes on the skillet with the cover on and fire off. It helps infuse the chiken with taste. I added more mushrooms and dind't use sherry. I was asked to make this at home at least twice a month!

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Reviewer:

dominiquebreard

Reviewed: May 2, 2013

I found this a bit too greasy and would reduce the oil or butter or both. The flavor was really good though and it was simple to make.

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Reviewer:

mamaaizy

Cooking Level: Intermediate

Reviewed: May 1, 2013

Cooking with Marsala wine makes an any night meal special. I already have one out of this world Chicken Marsala recipe, but came across this one the other day. Wanted to try it since it's easy. Sooo very disappointed!! Easy does not make up for a VERY BLAND taste.

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Reviewer:

Beejay

Reviewed: May 1, 2013

I made this last night and my husband could not stop telling me how good it was. He even called me this morning to tell me again, he said,"make sure you don't lose that recipe". It was not only the first time I ever made Chicken Marsala, but it was the first time I had ever eaten. My 12 year old son and I both enjoyed it as well.

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Reviewer:

Muffin96

Reviewed: Apr. 27, 2013

Lovely! At the end, I removed the chicken and simmered the sauce and mushrooms to thicken. Yummy!

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Reviewer:

Holly R.

Cooking Level: Expert

Home Town: Juneau, Alaska, USA

Living In: Winter Park, Florida, USA

Reviewed: Apr. 26, 2013

Mm! Made this for my parents when they visited us in Indy all the way from Roch, NY. They really enjoyed it and so did my husband and I. The sherry was a nice touch. Added two 8 oz. cartons of fresh mushrooms. Yum!

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Reviewer:

Mandy14

Cooking Level: Beginning

Home Town: Rochester, New York, USA

Living In: Indianapolis, Indiana, USA

Reviewed: Apr. 24, 2013

Wasn't restaurant quality in my opinion, but it was delicious and easy.

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Reviewer:

randabeth13

Reviewed: Apr. 23, 2013

Made this for company last night. Everyone went back for seconds. Use more mushrooms, and I added more Marsala and sherry. Simmered sauce separately and kept the chicken warm in the oven until we were ready to eat. Very tasty and quick. Served with steamed asparagus and long grain/wild rice.

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Reviewer:

Cinhawk

Reviewed: Apr. 21, 2013

My family loves this recipe. I make it once a week.

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Reviewer:

Krissunden

Reviewed: Apr. 19, 2013

This was so incredibly good I can hardly express how much I loved this! A local Italian restaurant makes this and this recipe was just as good if not better! The only thing I added to this was a little trick I know to make the chicken more tender: just rub baking powder all over the raw chicken and let it sit for 15 minutes or so, then rinse off completely before cooking.

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