Reviewed: Mar. 2, 2013

So easy and delicious! Chicken comes out tender with a slight sweetness. My grandma even asked me for the recipe. Pounding the chicken is a bit of a pain, so sometimes I just buy thin cut chicken breasts, and skip that step.

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Reviewer:

daviesue6

Reviewed: Feb. 27, 2013

Very good, husbands favorite meal! I don't have a meat mallet so had to use wax paper over the chicken and a flat bottom glass to pound it to the best thickness (maybe 1/2 "). Simple, tasty recipe. Worth buying the Marsala and cooking sherry, you will use it making this recipe over and over again.

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Reviewer:

janie

Reviewed: Feb. 26, 2013

Super yummy. Pounding the chicken breasts thin is a big reason it turned out so good (that, and all the butter!)... you didn't overcook the bulk of it just trying to get your thicker pieces fully cooked. Yummy. Funny, I didn't use any Marsala in my Marsala chicken. I used white wine instead but I did happen to have the sherry. Tasted great to my uncultivated wine palate. The kids devoured this.

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Reviewer:

tperry1234

Reviewed: Feb. 22, 2013

Love this recipe! The only thing I did differently was leave out the mushrooms. Delicious!

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Reviewer:

SasorizaKitty

Reviewed: Feb. 21, 2013

It was very easy to make. The chicken was tender and the mushrooms tasted great. Everything else, yuck! It was bland and the sauce was thin... I didn't substitute anything and I followed all the directions.. I have no idea why this recipe is rated so high.

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Reviewer:

SummerMamaof3

Living In: Chula Vista, California, USA

Reviewed: Feb. 16, 2013

delicious and very easy

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Reviewer:

ker

Reviewed: Feb. 15, 2013

I liked this recipe. It turned out tender, which doesn't always happen for me with pan cooked chicken. Because I'm pregnant and being cautious to not consume alcohol, I did a substitute for the Marsala wine. I used 2 Tablespoons red wine vinegar, 1 Tablespoon vanilla and then filled up the rest of the 1/2 cup with white grape juice. It turned out well! Oh, and my daughter is allergic to dairy so I used shortening instead of butter, which I do a lot, and that worked very well also. Thanks for the recipe!

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Reviewer:

Danae

Cooking Level: Intermediate

Reviewed: Feb. 15, 2013

So...I tried this recipe for the very first time last night...AMAZING!!! I absolutely LOVE chicken marsala and have longed to have the Olive Garden classic right here at home and thanks to Lisa, I now have it!!! After reading a few of the reviews I made a few suggested changes. I mixed it in a ziplock freezer bag (much cleaner), I added garlic powder, salt, pepper, and onion powder to the oregano/flour mix. I cooked the chicken separately from the marsala cream sauce. I started the sauce in a nonstick pan with about a teaspoon of olive oil and a tablespoon of butter and threw in some onions and fresh minced garlic with the mushrooms(I am typically not a mushroom lover, but baby bellas are my new fav)and marsala wine and I added cream and a little flour to thicken. I eliminated the sherry and used two cups of marsala wine. I cooked the chicken longer as well (not a fan of under-cooked meat) and eliminated about half of the oil and butter. This was absolutely wonderful and did not take long at all... I WILL use this recipe again soon. Delicious. Oh, I served it on angel hair pasta with a side of steamed spinach.. I am a very picky eater and so is my mother BUON APPETITO! ;-)

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Reviewer:

Craw4d4

Reviewed: Feb. 14, 2013

This was great. My husband and I love this. I will make this again.

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Reviewer:

FranD

Reviewed: Feb. 13, 2013

This is a perfect recipe simple and quick and easy to make. I add extra mushrooms and sometimes shallots and serve it over a bed of angel hair and add salt and pepper to taste. Thank you for sharing Lisa :)

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