Recipe by CraigEstes
"Spicy chicken Marsala will make your guests beg for more. Juicy chicken breasts simmer slowly in Marsala wine with fire-roasted tomatoes."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
skinless, boneless chicken breast halves
green onions, chopped
1 (14.5 ounce) can
fire-roasted diced tomatoes with juice
whole fresh rosemary leaves
grated Parmesan cheese
1 (16 ounce) package
Very Good! Changed up the recipe just a bit... added fresh mushrooms and cut the parmesan cheese in half. This will be a make again recipe at our house!
This was super salty. I'm new at cooking and I couldn't eat it.
made it for the first time, and liked it very much. I would advise heating the cream in a seperate pan bring it to a mid boil then adding the parm slowly blending it together before adding it to the marsala. this way the cheese is smoother. also the mushrooms are a must.
This was tasty, but there are a few things that I would do differently in the future. First, if you’re browning boneless chicken breasts for 8 mins/side (total of 16 mins), you really do not have to then simmer it for one hour. That much time actually changes the texture of the chicken breast, making it a little stringy and dry. I would cut back that time DRAMATICALLY. Also, the sauce is sooooo good on its own that I will skip the half-and-half and parmesan in the future, and just serve the chicken with the rich tomato-marsala sauce. You’ll save a lot of calories and fat by eliminating that parmesan sauce (2 cups is way too much parmesan), and I think the dish would have MUCH better presentation without it. I don’t think that the parmesan sauce added much flavor, and it really didn’t develop into a smooth and creamy sauce. As I always do, I try to make a recipe as written the first time, and the only thing I did differently was add some mushrooms, they're an important and traditional ingredient for chicken marsala. This is quite a different combo of ingredients, and I will make this again, but with the modifications mentioned above. One final comment, the recipe name is a bit of a misnomer because there really isn't anything in it that makes it spicy.
Great recipe and will make it for the family again. I would recommned adding less parmesan cheese. 2 cups of cheese for 6 servings was too much for the family. I will try serving the cheese on the side the next time.
I have made this recipe twice and my boy-friend loved it so much he had me make it for his mother. She loved it just as much. There was nothing I would change. Mind you I am not a great cook. I recommend this for anyone. We loved it.
I enjoyed this, the family was not as impressed. I followed the recipe exactly except for cutting down on the Parmesan cheese. It is very salty though probably doe to the bacon, bouillon, cheese and maybe the tomatoes. Next time, I will look for ways to cut down on the salt.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Chicken Marsala
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 225
Summertime is all the sweeter with light desserts that satisfy without weighing you down.
Buried in zucchini? It's time to make zucchini bread! Choose from over 100 recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
A classic Italian chicken with mushrooms and wine sauce.
Pan-fried chicken topped with a fresh avocado and red onion salsa.
See how to make 5-star sautéed chicken that’s great for fajitas.