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Chicken Marsala with Mushrooms Recipe

Chicken Marsala with Mushrooms

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (39)

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Average Rating:

Total Reviews: 39

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  • on April 16, 2013

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    I made this for my family last night. It was a huge hit. My daughter was still talking about it this morning. All 3 kids plus my husband loved it. That is a great success. Very easy to make.

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  • on April 15, 2013

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    This is an excellent recipe. It's less expensive than traditional Chicken Marsala because it uses chicken pieces rather than boneless/skinless chicken breasts, and it's a great time-saver because it's baked in the oven after browning on the stovetop. My son and husband both absolutely loved it, and the smell of the Marsala wine cooking in the oven was mouth-watering. I will definitely make this again - and often!

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  • on March 31, 2013

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    Love it!

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  • on March 15, 2013

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    I fixed this today for dinner. My husband loved it. Very tasty. Love cooking with wine. The bomb.

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  • on March 06, 2013

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    This was an excellent dinner will be making again....

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  • on March 02, 2013

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    This recipe is always delicious, I wouldn't change a thing!

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  • on February 23, 2013

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    My company LOVED it!! I used dried Thyme(1 t. Served w/ redskin smashed potatoes and roasted asparagus! The leftovers were awesome too. Everyone wanted the recipe.

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  • on January 30, 2013

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    My husband said this was the best chicken he ever had!

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  • on November 25, 2012

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    This recipe was a hit with both my husband and mom. I was away from home and didn't have my standby chicken Marsala recipe so substituted with this version. Since I was used to using boneless, skinless chicken breast meat, I followed the recipe but skipped the oven time and cooked it all on the stove in less than half the time. Served the chicken and mushrooms with their Marsala gravy over mashed potatoes and it was a hit!

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  • on November 08, 2012

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    Wow, this is excellent! I would easily make this again. I used 8 thighs with skin, 4 Portobello mushrooms cleaned and cut up and 35 min in oven and it was wonderful. I used a braising pan and that was more than ample for all the liquid and meat. I would consider adding maybe flour with the butter or cream to thicken but I'm certainly the novice here. Its outstanding as it is.
    Just tell the kids the mushrooms are some fried chicken skin that broke off and they won't know the difference :

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