Reviewed: Apr. 28, 2013

This recipe is so good and so easy!!! I love Chicken Marsala and always thought it was a recipe that took a long time to make but this recipe is so quick and so delicious....

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Reviewer:

Joyce711

Home Town: Chicago, Illinois, USA

Living In: Montgomery, Illinois, USA

Reviewed: Apr. 25, 2013

I think it would have been wonderful with Golden Mushroon Soup but alas it is not made any more. At least I couldn't find it???

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Reviewer:

Grannytwty

Reviewed: Mar. 1, 2013

Great recipe, good food. I like to do one dish dinners, so I added some asparagus cut to about one inches long as well as a half cup of broccoli stems and a cup of fresh spinach. Great stuff!

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Reviewer:

prischap

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Living In: Imperial, California, USA

Reviewed: Dec. 7, 2012

Very tasty! I used only 1/2 cup marsala, and others did in the reviews. Chopped up some mushrooms, potatoes, and bell peppers to simmer with the chicken.

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Reviewer:

OperaGhost

Home Town: San Manuel, Arizona, USA

Reviewed: Feb. 24, 2012

This was pretty good for how easy it is! I would say you could do with about half the marsala- it was a strong flavor. I put the chicken breasts, mushroom soup, and marsala wine in the crop pot for 4.5 hrs on low. With about 2 hours left, I addedd sliced mushrooms and onions. I served over whole wheat pasta. I will try again with less marsala and maybe some added seasonings.

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Reviewer:

faithirene

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Feb. 7, 2012

Do not, as I did, sub in Red wine! I knew Marsala to be red, and didn't read carefully that I could use white or sherry. My version was a 1-star, which I continue to debate if I should toss it, but I will not hurt the ratings because of my own poor judgement. Mine tasted like a lot of cooked red wine with red pieces of chicken floating in it. Yuck.

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Reviewer:

JoolieOfAllTrades

Cooking Level: Intermediate

Home Town: Burlington, Ontario, Canada

Living In: Elgin, Illinois, USA

Reviewed: Jan. 26, 2012

This was very good. I'd give it five stars except that I did a few things differently. First, because we have a dairy intolerance, I made a cream of chicken/mushroom soup using coconut milk (which I did for the first time and it turned out quite well!). The soup was seasoned with fresh garlic, onion powder, pepper and paprika. I also seasoned the chicken with pepper, oregano and garlic salt, per another recipe (well, I added the garlic salt on my own). I did not use as much wine as is called for in this recipe - about 1/2 cup or so. But even so, once the soup was made, I just browned the chicken, poured wine and soup over it and simmered for 1/2 hour. I served it over rice. Very good. It was a hit with the family and I will definitely make this again.

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Reviewer:

tessertime

Reviewed: Jan. 18, 2012

I am giving the recipe 4 stars because I thought the Marsala wine was a bit much. I believe 1/2 c. Is plenty. I also mixed in mushrooms in & this was delicious. My husband said he could eat this every night.

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