Chicken Marsala

I loved making this dish and would make it again in a heartbeat - any time! I used a combination of 1 1/2 T butter and 1 1/2 olive oil to cook the chicken. I also added 2 T. finely chopped shallots and 1 T. minced garlic. We ate ours with baked potatoes, but this would be delightful over linguine or angel hair.

this is a great weekday go-to recipe. I like how easy it is. While I think it's very good, I think it can definitely benefit from adding some chopped shallots for some extra flavor. If you were making this and didn't care about calories.....right before it's done, top each piece of chicken with prosciutto and fontina...but then, I can dream about doing that, but most of the time I try to make it healthy!

I did not care for this at all. Maybe the marsala wine I used was not good, but the whole dish was way too salty. There are too many others great recipes to try over this.

This recipe was so easy and delicious! I added in about a quarter of an onion, chopped, and a clove of garlic, minced, along with the mushrooms and broth. Also, instead of just a cup of mushrooms, I used a whole package. I will definitely be making this recipe again!

Absolutely delicious. I've been looking for a good lowfat marsala recipe and this is it!

I doubled the sauce and followed the recipe as stated and had a hard time getting the sauce to thicken. I made a reux w/ some of the liquid and flour and then added it to the larger mixutre hoping it would get thick and saucy like I've had before with other marsala recipes, but it didn't work. ARGH, because the other reviews seemed so positive and I'm a pretty good cook, so something didn't work.

Thanks to the notes, I added more mushrooms, thinly sliced onions and minced garlic. The resuts were very flavorful.

I LOVE this recipe! It comes out amazing every time! Suggestions: when allowing the sauce to simmer (without chicken) keep it uncovered, this will reduce the "watery" consistency. I also use an entire container of mushrooms, add chopped onion, and boil and then add broccoli. I also like serving it over whole-wheat bow tie pasta. YUMMYY

We make this usually once a week!

Try it with pork tenderloin. Cut tenderloin roast in 1" slices and pound to make 1/4" steaks. Yum