Chicken Marsala

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Like this needs one more excellent review, but I just can't help myself!
I followed the recipe, but added 1/2 cup more Marsala wine and a little cornstarch to thicken. It was not only fast, but super delicious and a very close match to the Chicken Marsala I had in Little Italy in New York City! I accompanied it with creamy, Parmesan Risotto, cooked carrots with dill weed and a hot french baguette. I'm bringing the leftovers to my son tomorrow for his dinner. It's so good it needs to be shared. Thank you Emeril for making me look good!

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This was better than I've had at any restaurant. YUM! I made this for the second time this weekend for my friends, and it was a hit.

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Awesome!!!!!!! My favorite chicken Marsala yet!!!!

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Delicious!

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Easy recipe to follow and delicious!

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I have served this dish several times and my friends think I spent all day in the kitchen!

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Great! For this recipe the only tweaking I did was I 4x the recipe except for the sauce (5x sauce ingred. Instead of slicing/pounding the chkn I cut it against the grain into slices. I added 1/2cup of cornstarch to my seasoned flour. Frying all the pieces was more work & involved using more oil/butter bc of the increased surface area of floured chkn but I think it helped thicken the sauce at the end & allowed every bite of chkn to be coated with that yummy sauce. I used baby portabella mushrooms bc I couldn't find the other mushrooms. I also added some chopped garlic while sauteing the mushrooms. Be patient & let your wine reduce. To be safe I reduced mine by more than half. Some people say theirs came out too salty but I think they probably made the essence & put all of it into the flour mixture. You are suppose to make it in a separate container & only use the amt specified in the actual chkn marsala recipe. I served my marsala over rice & it was great

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Absolutely amazing, I've had this at restaurants and I have to say, none of them have even tasted CLOSE to my cooking via this recipe. So flavorful

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I really enjoyed it, definately will make it again. I added a tablespoon of cornstarch to thicken it up, and I added quite a bit of kosher salt and pepper to kick up the flavor.

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The best chicken marsala I have ever tasted. The creole seasoning is awesome when added to other recipes, too. Thank you Emeril :