Chicken Marsala

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I gave this recipe 5 stars because it was so delicious, and so easy to make. I served it with penne because my kids wanted pasta, but I'd probably serve it with potatoes next time.

I will agree with other reviewers who cautioned against using so much salt. I only salted my flour, and between that, the bacon I used in place of prosciutto and the chicken broth, my sauce was still very salty and I'm a big salt person. I probably won't even salt my flour next time. I also added a little heavy cream at the end as others did, and eventually thickened with a little cornstarch because I prefer my sauce that way.

This recipe is definitely going in my regular rotation, especially since I now have a big, expensive bottle of Marsala wine to get through! I wouldn't hesitate to make this for guests either, I think it is refined enough while still being very low fuss.

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Very easy and has great feedback from guest who rave. I served over rice, but I am a rice fan. I did double the sauce and it definitely reheats well!

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After reading numerous reviews, I synthesized those ideas into the dish I made. Most importantly, do not add any extra salt until the end, if you deem it necessary. I cooked chopped shallots and garlic in the pan before adding the prosciutto which you can use a little less than the recipe called for. Doubling the sauce you make is important. I added a little heavy cream with the chicken stock near the end of cooking the sauce. There was only one serving left, so I cooked some penne and reserved some pasta water, I cut up the remaining chicken and mixed it with the cooked penne, pasta water, and sauce for two delicious lunches for the next day.

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Delicious!!! A restaurant-quality meal that is so super easy to make! Made it for a dinner party and got rave reviews from my guests! The prosciutto is the secret ingredient that really does wonders for the taste of the sauce. I agree with previous reviewers to go light on it. I made a double batch and only used 3 oz. of prosciutto, it was perfect. Tyler always has awesome recipes and I am so glad that I have another go-to recipe to add to my arsenal of dinner party meals.

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It was delicious! And my husband just looked at me and said-make this again! I did keep adding a little more wine and stock than called for, just until I had the amount where I wanted it. I did use more mushrooms too-but I love leftovers for the next day...will I put it on a pizza today or a ciabatta roll???

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This was great!! Next time I will use a little less prosciutto, more mushrooms, and make more sauce. Otherwise delish!

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This recipe couldn't be easier. I will never order chicken marsala at a restaurant ever again, because I know I can make it at home better and cheaper. Thanks for the great recipe.

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I was so exited to cook this on the eve of my husbands 50th birthday.
I am giving it 5 stars so I am high on the list of readers...do not attempt this recipe. it is so far removed from Marsala flavor due to the overpowering mushrooms. This meal was not edible. What a terrible dinner

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This is the most amazing recipe for Chicken Marsala ever!! I've made it so many times and every person who tastes it absoluetly loves it!! I usually double up the recipe for the sauce because it's so delicious and I like to douse my chicken with it and pour it over my mashed potatoes!! yummmmmmmmm
The only suggestion I'd make is not to add more salt, the proscuitto adds just enough salt for the dish - in my opinion.
And Tyler Florence ROCKS!! Every recipe I've made from him has been a huge hit!!! LOVE LOVE LOVE TYLER!!

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WOW! This recipe is amazing. It was so tasty, and my fiance raved about it. Tyler Florence is the man.