Chicken Marsala

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absolutely awesome and don't cook! thanx tyler

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Yum - and I agree totally with MrsShively and others - added paprika & seasoning to flour mixture ect. And the sauce is delicious.

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Wow - I would have given this 6 stars if possible. I was so afraid to attempt chicken marsala because I've had it before and sometimes the flavor was overpowering. Not with this recipe. I followed it to the letter, with the small exception that I added paprika and some Italian seasoning to the flour, and I added shallot to the mushrooms. The flavor was amazing. The chicken was tender and delicious. After chopping up the prosciutto, I mixed the small pieces with cornstarch to keep the ham from sticking together in a clump and that little bit of cornstarch was enough to thicken the sauce to perfection.

For future preparation I will DOUBLE the sauce, because doggonit, it was so good that the family members started stabbing each other with their forks if someone was getting to greedy with the sauce - so yeah, double it now and save on bandages!

I

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This was tremendous. I tried other recipes before, but found this one to be exactly what I was looking for. I doctored it up a bit by adding some dried herbs in with the flour. I also added some garlic and shallot when the mushrooms went in the pan and then added a little cornstarch to thicken. It was really good. Served it over pasta.

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Excellent recipe! Pretty simple and straightforward as well.i added some finely diced onion while starting the sauce and increased the quantity of mushrooms .it is a wonderful dish which a fledgling cook can turn out with ease.

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Amazing! Best Chicken Marsala I've ever had! Can't wait to make it again.

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Delicious!! I recommend doubling the sauce and adding a tablespoon or so of cornstarch at the end to thicken it up a bit.

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What I've made as a regular dish has been delicious, but I hereby submit that the following modifications will significantly enhance the dish (hence the 2 stars for the recipe as written: 1-2 tbsp herbs, 1-2tbsp. minced shallots, using butterflied chicken thighs (which have more flavor instead of breast. For herbs, I usually use dried marjoram, but have achieved great results with fresh sage too. If using dried, I advise adding with the shallots as the first stage of sautee before the mushrooms, if using fresh, add 1 minute before adding the chicken back into the pan.

People who regularly eat this dish at fancy restaurants say mine is the best they've ever had--maybe it's just the love I put into it, and not my recommended changes, it's possible too that they're stretching the truth::

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My family liked this recipe. Husband asked if I would make it a regular. I doubled up the sauce and added minced garlic with the mushrooms.

I'd like to try it with better Marsala. I couldn't find it in the wine section so I went looking in the "cooking wine" section. Found it there. Can't help but wonder if a better quality wine would make an even tastier dish.

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This is finger-lickin good!! Followed the recipe to the T except that I used chardonnay wine instead of marsala.Would definitely make it again.