Chicken Marsala

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I loved the chicken. I took the advice of a few other reviews and doubled the sauce. It wouldn't thicken for me so I used butter crumbled into flour (it's an old trick I learned from a French chef friend of mine to thicken it. I added heavy cream for more flavor and volume. It was absolutely delicious that way and I will definitely make it again. I made a jar of essence and plan to use it on other meats too.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Awesome for kids and adults. I added flour and heavy whipping cream to to the sauce and it made an awesome gravy for the linguini. Used chicked tenderloins as well. If you love italian like we do, you will love this recipe!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Great! Loved it

Modifications: I cut the chicken stock down to 3/4 cup and wisked in about a teaspoon of flour to stock before adding to mushrooms. I added chicken back in for just the last minute since it seemed to get a little rubbery first time I made this.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Excellent flavor, easy to make and my family loved it. I would suggest using the best ingredients you can afford and use a good marsala wine. This is a dish to be shared!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was wonderful. It is just my husband and I, both seniors, so I buy chicken breasts in bulk and store them in the freezer. Always looking for something different and this was it. Nice flavor, not too spicy or strong in any one flavor, served it with brown rice. Sauce was delicious. Confession to make, went to use canned portabella and grabbed, and opened, a can of condensed milk by mistake. So I had to make fudge for dessert! Will definately make this again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I usually double this recipe--I add an extra chicken breast half, and double the butter, chicken stock and Marsala. I make two other changes to the recipe. I use full-sized portobello mushrooms (not "baby bellas"--it really gives the sauce a rich flavor. I also save the seasoned flour, add cold water to it, and use that to thicken the sauce a bit--not thick like gravy, but just enough to give it some body. This recipe is so good that the kids even eat it, and they usually don't like mushrooms!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Excellent. I even took out some of the butter and it was still delicious. I agree with the comment below about there not being enough sauce at the end since cooking it down longer makes it better. I'd make at least 1.5 times more, though probably easier to double it.

I served it over angel hair pasta with some brussels sprouts roasted with bacon and apple.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love this recipe. Very flavorful - Only thing is that I will double the sauce recipe next time.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have made many different chicken marsala recipes and this is by far the best with the most flavor!!! I served it over mashed potatoes and it was a HUGE hit with the whole family. Will definitely be adding this to my list of favorites.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Best Chicken Marsala recipe ever. I have been trying for years to perfect the perfect Marsala recipe, from slow cooking, to baking to get the flavor of the Marsala infused in the chicken. I followed this recipe to a 'T', and the combination of the thin breasts and the cooking times left the chicken tender and full of flavor. Prep times were a little on the low side though, it took me about an hour start to finish. The combination of the oil and butter to cook the chicken I had not used before but worked well to even brown the breasts. The secret I think was adding in the butter at the end of cooking, this gave a very rich texture and flavor.