Recipe by D. Alexander
"Here's a lighter version of one of my favorite chicken dishes. For my family, this one's a keeper!"
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ground black pepper
boneless, skinless chicken breast halves
sliced fresh mushrooms
I really liked this recipe, but I did make a few changes which I think made it even better. After I browned the chicken breasts I removed them from the pan and sauteed the mushrooms along with 3 cloves of crushed garlic. I then combined one can of cream of mushroom soup with a cup of marsala wine, then poured the mixture over the chicken I returned to the pan. I let simmer for 15 minutes, and it was the best I ever had.
I thought this recipe was okay, but I didn't really think it was that great. My boyfriend really isn't that picky, but even he wouldn't eat it. He ACTUALLY made his own dinner instead. I wouldn't make it again.
I made this for my husband last night and it tasted just like the version from the Macaroni Grill. I took the advice of many of the previous reviewers and used more mushrooms, including chopped portabello, twice as much Marsala wine (the sweet variety), and slivered garlic added with the mushrooms. I also simmered the entire thing for 35 minutes covered for the first 20 and then uncovered for the last 15. In addition, I decided to put in a bit of heavy cream at the end, which I figured couldn't hurt!
Wow, what a recipe! I really didn't think it would turn out to be so tender and juicy, but it was. So many chicken recipes turn out dry, but this one was just wonderful. Made my kitchen smell awesome! I made it with rosemary potatoes and fresh green beans. What a meal! Thanks for the recipe!
I've made this recipe numerous times. I like tripling the marsala wine and adding equal parts chicken broth. 5 minutes before serving I add cornstarch to thicken. Serve over linguine. I've made with the chicken breast whole and as strips. Love this recipe!!
Oh, this was just excellent! My boyfriend and I couldn't get enough. The chicken was juicy and tender, the sauce nice and light. I added a tablespoon of minced garlic and about 1/2 cup of extra mushrooms. I served it with steamed spinach and a garlic mashed potatoes recipe I found on this site. I doubled the sauce (but still only used 1 tablespoon of butter) so I would have enough to spoon over the chicken and the potatoes. I will *definitely* be making this one again.
The sauce is pretty thin, so you'll need to add a little cornstarch/water to thicken it. If you feel there is too much of an "alcohol" taste, just add a couple tablespoons of chicken broth to dilute it. I always do. Also, try adding a little bacon grease to the sauce sometime. (although it will defeat the purpose of having a "light" chicken marsala recipe) It really gives it a smooth, almost creamier taste.
Thanks for the wonderful recipe!
I cooked this for four last night and everyone loved it! I added in minced garlic and onions to the butter, and it gave it a good flavor. I doubled the marsala wine, and it made a perfect amount of extra gravy for the angel hair pasta. Delicious!! Thank you!
The 5 star rating on this recipe didn't lie!! It was wonderful! My friend who hates mushrooms, ate every single one. You definitely need to add more marsala wine as there was not enough gravy at all. I only made 2 chicken breasts with this recipe had increased marsala wine to 1 cup. We still ran low since it cooked down so much. I will add 2 cups next time. The recommendation to let it simmer for 30 minutes was perfect. If you don't the wine doesn't cook down. YUMMY! YUMMY! YUMMY! Served over angel hair pasta and used canned mushrooms.
* Percent Daily Values are based on a 2,000 calorie diet.
Easier Chicken Marsala
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 91
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