Chicken Marsala

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Husband loved this Marsala. It was very tasty. I didn't change a thing. Loved it!

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Really, REALLY good. This dish came out EXCELLENT. Just like in the restaurants, probably better. I loved this technique of pounding the chicken flat. SO much flavor. Yummy!

Oh, for a little spin on this dish, try Giada Delaurentis' Chicken with Mustard Marscapone Marsala sauce. It uses fetuccini and is SO DELISH. I made it twice now, and once for a table of guests!

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This is an awsome recipe if you quadruple the sauce...so you have plenty for pasta or garlic mashed potatoes. I also use portabella mushrooms vs. porcini. So good...a family favorite.

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I enjoy cooking Tyler's stuff because most of it is so easy! This recipe was no exception. Simple and REALLY GOOD. The chicken was even a hit with my picky 6 yr old son. The only thing I added was a couple of cloves of garlic to the pan of olive oil - garlic makes everything taste better! Excellent recipe and one that I will use time and time again...

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I loved loved loved this recipe. It wasn't difficult but looked very up scale. My family loved it as well. Served with some wonderful greens and rice. Will definitely become a regular on our menu.

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This is a great, easy way to impress. If you have a Trader Joe's nearby, I suggest using the "Volpa" brand of Procuitto. It has that slaty flavor I think the recipe is relying on and it's available at all TJ's. I added 1 clove garlic and 2 shallots and it is lovely.

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Yummy yummy. Any dish that my 10 yr old eats must be be great. Like others I also skipped the prosciutto and added heavy cream. I will def make again.

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This is a really great dish-also it is pretty easy to make and looks impressive. I am going to try the heavy cream and onions tonight-I am sure it will be awesome. Thanks Tyler...

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The best Marsala EVER!!! I can't stop making this. My family is large so I double the recipe.

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This is a wonderful recipe. I tried it the first time this week. I typically follow a recipe as written, but read many of the reviews and decided to add the chopped onion and cream. half onion and 1/4 cup fat free 1/2 and 1/2 instead of heavy cream. It thickened beautifully. While I used the prosciutto as directed by the recipe, I found that it didn't really add that much to the flavor of the dish. I am going to use pancetta next time since I've used it before with several other chicken recipes. With or without the Italian bacon, this is definitely a chicken dish I will make again.