Reviewed: Jan. 28, 2013

I substituted chicken tenders, which worked out well. My wife's comment was "great", and she doesn't do superlatives often. She even asked how I got the sauce to come out brown, tan actually. I assume it was from the mushrooms. The sauce was so smooth, not to sweet, and very flavorful. I wish I had used more marsala wine, I think it was lacking the marsala flavor I was expecting. This recipe's a keeper!

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Chas

Living In: Spencer, Massachusetts, USA

Reviewed: Jan. 27, 2013

This recipe rocks!!! I LOVE it, restaurant quality

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unc1984

Reviewed: Jan. 25, 2013

I have made this 3 or 4 times now and my husband and I love it. I surprised him tonight by making it and he was very happy! I try many new recipes and very few I make twice. It is definitely a lighter version of Marsala but it is a splurge for my weight watcher diet. I used Baby Bella mushrooms this time around and it was even better than before. I served it with garlic mashed potatoes and sugar snap peas.

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CookswithGas

Reviewed: Jan. 24, 2013

This recipe is easy to make and absolutely yummy! Definitely worth it to spend a few extra dollars on good marsala wine and cooking sherry. I sauteed onion and garlic before browning the chicken and added cornstarch to the sauce to thicken it. Very important to flatten the chicken...it will not work otherwise (maybe that's obvious but felt the need to say that :)). Such good flavor. I served with garlic mashed potatoes and green beans. My friends loved it, as did I!

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ScorpioCook73

Reviewed: Jan. 23, 2013

I made this exactly as the recipe indicated. The sauce was thin so possibly thickening the sauce with some cornstarch would be good. But it was excellent just made just like the recipe.

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Reviewer:

Jeanne

Cooking Level: Expert

Home Town: Springfield, Ohio, USA

Living In: Raleigh, North Carolina, USA

Reviewed: Jan. 22, 2013

I tripled this for Christmas Eve and was wonderful. You can definitely use less oil and butter. I also used the cooking sherry and Marsala and came out perfect!

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cmh

Reviewed: Jan. 18, 2013

I really liked this. I've made it about 5 times. It's a little different every time based on brands of marsala and sherry I use but it's always delicious. I do have to make more 'sauce' when I'm done; I usually just eyeball everything and it always seems to come out right.

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Reviewer:

yum

Reviewed: Jan. 16, 2013

We really enjoyed this chicken! Like everyone else I made a few adjustments but mostly followed the basics. It was really fast, it made nice presentation, and the leftover small serving tasted even better the next day! Will make this again for sure but will continue to add garlic and onion with my mushrooms. Thanks for sharing!

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