Chicken Marsala

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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.

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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!

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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.

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

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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.

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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.

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Fabulous!

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The chicken was really good! I used b/s thighs. Per others' suggestions I doubled the sauce and mixed it all with spaghetti. I think the only thing this needs is salt to taste. Otherwise I wouldnt change a thing. Btw I don't recommend subbing breadcrumbs for flour lol

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I think this recipe is amazing. Very tasty, someone said it was bland and had no flavor. That someone also probably is one of those people that kill food with salt, pepper, or ketchup before they even taste it. Oh well I believe this to be a great dish and very easy to make also.

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I seem to be the odd one out, but I found this recipe bland and boring. My boyfriend took one bite and made a face. He's big on flavor and this is totally lacking. I got all of the ingredients, followed the recipe to a T and even splurged on authentic marsala and it was a total disappointment. If you like big bold flavors, this one is not for you.