Chicken Marsala

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This was so so good! Easy to make! Thanks!

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I just recently made this dish and it was delicious. I doubled the sauce portion but used 1/2 cup marsala wine and 1 1/2 cups chicken stock. I added onions and used bacon instead of the proscuitto and that worked out great. I used 2 tablespoons of cornstarch to thicken the sauce. Will definately make this again, love making Tyler's food!!!

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Absolutely delicious. Sinfully so. Added minced fresh shallots and minced fresh sage with the mushrooms. Doubled the sauce and thickened with a bit of cornstarch and cream as others suggested. I also made it gluten free by using almond flour rather than regular. It was sublime.

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Ive used this recipe several times. My family absolutely loves it and even the pickiest eaters in my house beg for second helpings.

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Absolutely delicious! I would have liked a little more of the sauce so I think the next time I prepare it, I'll use 1 cup of marsala wine and 1 cup of chicken broth. Instead of using the parsley as a garnish, I put it in a little earlier as I'm not particularly fond of "raw" parsley. I also added 1 T. of flour to the chicken broth to thicken the sauce.

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I used this recipe times 10 for a wedding and it was wonderful. This was in addition to some Baked Salmon and Beef Tips. Love, Love , Love Food Network. Most stuff can cook from taste but this had never eaten before.

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great recipe! I only used 2 chicken breasts, butterflied, and I needed to make more sauce. So definitely at least double the sauce, especially if you want to serve w pasta. Also, I wisked some sifted flour in the sauce to thicken it up. It was absolutely delicious. I was careful with the salt bc of the proscuitto, but it wasn't salty at all. Maybe the other reviewers have a heavy hand. Definitely LIGHTLY salt everthing to bring out the best flavor!

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Was not that impressed with the flavor. Have had better from a restaurant. Sorry Tyler

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Easy and delicious! The whole family loved it.

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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.