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We use this recipes sauce as an appetizer. I toast a thinly sliced bagget, keep the sauce in a chaffing warmer and voila...it's amazing and everyone loves it!!
Wow! This was absolutely fantastic! Served with extra sauce over buttered linguini. I added a bit of Kitchen Bouquet to darken the marsala. Thanks diner524!
Great Chicken Marsala! I made the recipe except only using two breasts. Served with freshly made cheese ravioli and used the extra sauce over both. Will make this one again and again.
Was originally starting out to make chicken piccata however my white wine mysteriously vanished from the bottle..so I went to plan B, Chicken Marsala. Although I did not have mushrooms on hand and live out in the middle of nowhere I made it without them. Everyone's taste buds where dancing and my kids really wanted to lick the plate. Needless to say this recipe was the first one I looked up and was Fabulous!!
We doubled the recipe and used 6 chicken breast. We like it saucy. This recipe is REALLY good. We will be making this again for sure.
I forgot to rate it!!! Dang it..
Excellent! I made 25lbs. worth of chicken breast for a baby shower, and the guests are still raving about it. I marinated the chicken in the spices for 2 days before grilling. I did not add any olive oil until grilling, when my husband used our Misto filled with olive oil to spritz the chicken periodically. From the sauce, I left out the prosciutto and marjoram. I added the garlic before the mushrooms so the butter could take on the flavor of the garlic. For chicken stock, I used Knorr's reduced-sodium condensed chicken stock; I did not add any water to it, so I didn't have to use any corn starch. Since I was making such a huge amount, I cut back on the butter (used 1/2) and heavy cream (2/3). Very well received!
Perfect!!! used fresh mushrooms instead of canned, otherwise made exactly as directed.
This tastes very close to the Carraba's recipe and it's very good. For salt conscious folks it's best to skip the proscuitto as that really increases the sodium content. I also highly recommend using fresh mushrooms rather than canned for a more authentic marsala sauce.