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This dish definitely deserves more stars - I love the mix of flavors - a nice dish for a week night or a special dinner. Used mozzarella this time, but would like to try with the fontina next. Thanks!
I found this recipe years ago in Southern Living and use it often. It's one of my favorite dishes. My family doesn't like mushrooms, so i go easy with them on their chicken, and then go heavier with them on mine, and have them as myh side dish. i didn't have Marsala, and just used a good, dry red wine.
This was great. I only cooked half of what the recipe said, and then people wished there were leftovers.
This is one of my favorite chicken recipes. I don't care for wine, so I used a whole can of low sodium chicken broth instead. I also added a small amount of corn starch to the soup. My whole family loved it.
I'm only giving this 4 stars because there just was not enough sauce. I'm not sure I would make again as my kids didn't really like it as I make a really good chicken Marsala that they really love.
Wow! This dish is so rich and wonderful. I should have doubled the sauce but with only one chicken breast I thought the single sauce would be adequate. Lots more mushrooms too! Thanks
This was excellent! My hubby said to give it 10 stars. I did add a tiny bit of flour to thicken the sauce slightly and served with rice. This is definitely going on the regular schedule. Thanks for posting this
Our favorite chicken recipe! Instead of pounding the chicken flat we filet it into 1/4 to 1/2 inch slices. We always try to make twice as much as we need, because it is just as good used as left-overs.
This great dish is in our regular rotation. My dh and I don't really care too much for mushrooms, but still love this dish. Easy to make and it does really come out like it came from you favorite Italian restaurant. My 2 and 5 year olds like it too I just serve butterred noodles on the side.
Simply outstanding! I made a few minor changes. I used a pinot noir that pairs well with chicken instead of marsala. I added one thinly sliced yellow onion to the mushroom saute. I also added one Tbs flour to the wine/stock mixture and used 2/3 cup of stock instead of 1/3 because the breasts we used were rather large. Very, very good fork tender chicken and a delicious sauce.