This is really very good and easy to make. I used pre-prepped chicken cutlets to avoid the first step.
Chicken and Shiitake Marsala
Comments and Reviews 1-10 of 15
DanaSam Posted: 01/26/10
justbeth71 Posted: 02/16/10
I was looking for a simple, tasty weeknight meal and this was perfect! I substituted a nice dry sherry for the marsala, as suggested in the recipe. The combination of the sherry, shiitake mushrooms, and green onions gave a very pleasant twist on the traditional marsala sauce. The only change I would make next time is to make extra sauce since it was delicious! I served it with rice and spinach sauteed with garlic. Yummy!
mare0814 Posted: 01/20/11
Made this recipe and it was delicious! I agree with the others - there was not enough sauce. I increased to 2 cups of Marsala and 1 stick of butter. Probably increases the calories but it's definitely worth it!
indianamuse Posted: 03/15/11
I made this without reading the reviews of adding a stick of butter or doubling the amount of Marsala because that would have helped this recipe, butter..booze...yeah, of course! Alas, I made it as is. My thoughts: -More sauce was needed, so add more butter and double the marsala. -I would use tenders instead of pounding to save time
CherCooks411 Posted: 12/30/10
This has become a weeknight go-to recipe for us. It is absolutely delicious - vibrant, flavorful, and rich, but never heavy. Finishing the sauce with butter lends a fabulous texture, with surprisingly few calories. Preparation is fast and simple. I would serve this to guests.
heaven27rangers Posted: 05/02/10
This was great. I have made it several times, but most of the times I used baby portabella mushrooms in place of the shiitake.
Jeepdog Posted: 06/22/10
This was very,very good. I thought the sauce was a little on the thin side. Will definatley try again, but maybe add a tad bit of cornstarch to thicken abit. Definately will do again, even if I can't get the sauce to thicken.
katerina89 Posted: 01/20/11
I added just a bit of flour w/ water to thicken the sauce up. Served it w/ spaghetti pasta and it was great. Add a salad and you have a hit!
1CouplesKitchen Posted: 10/26/10
This is a great recipe! I used chicken tenders instead of chicken breats. I served this on brown rice. http://onecoupleskitchen.blogspot.com/2010/06/chicken-shiitake-marsala.html
KaitlynC2136 Posted: 10/15/10
A family hit! Everyone loved it! I got requests for next time to make more of the sauce. I really does add to the flavor of the chicken. I did not have Marsala wine so I used Madeira instead, which was just as good if not better. We have made this twice now. It's a great weeknight meal!
Deb4407MN Posted: 02/09/11
This is an awesome recipe... so full of flavor and I have even served it to guests. To make it simple I serve it over the 90 second package of Uncle Bens long grain and wild rice then add a veggie to complete the meal... I do use baby bella mushrooms instead. Five+
gretcheepoo Posted: 10/18/11
I enjoyed this dish, but I have to admit that the chicken itself was slightly bland. I used a thinly cut breast so I didn't have to pound it out and that thin cut may have prevented it from browning as nicely, but it was so simple that if you got a bite without a lot of sauce, it was just regular sauteed chicken. I ended up using a little more mushrooms than suggested, but I did keep the butter & wine around the same amounts and the sauce was great!
hueysfoot Posted: 10/03/12
I agree with the others--make more sauce! Delicious and very easy!
lksmithnj Posted: 04/25/12
We just finished dinner and this is really really good, and it's really really easy. I used only half the mushrooms because they're very expensive ($16/lb), but doubled the rest of the sauce recipe as suggested by other reviewers(butter and marsala) and didn't change anything else. Use the very best meat market chicken you can find, it makes all the difference. This is a super recipe; served with papardelle pasta and fresh green beans. Outstanding!
Waterfallaurie Posted: 08/12/12
Delicious and quick recipe! I made the dish before reading the reviews and agree with doubling the sauce. To cut calories, I added cornstarch instead of butter to thicken the sauce. To speed the cooking time, I sliced the thickest chicken breast halves in half to make the breasts thinner, rather than pounding. Pounding doesn't work well for me. I served with mushroom flavored couscous (from a box) and a baby green salad.