Delicious!! I used half and half instead of cream and still was yummy! I used sweet marsala wine. Blended wonderful!
Made this for dinner tonight. DD didn't like it at all. DH thought it was just ok. I really liked it. We served it over fresh spinach fettuccini. Going with 3 stars as an average for our family.
What a simple and delicious recipe. We loved it and will certainly make it again.
OMG!!!!! This recipe was amazingly good. I've never had chicken Marsala before but my mother loves Olive Garden's chicken Marsala. That's all she ever orders from there so I decided to try to make it for her and came across this recipe. I tripled the sauce like everyone said but next time I will quadruple the sauce because its just that good. I love it and I will be making this more often. Only thing i did differently was season my chicken breast with many different seasonings because that's just how I season all my meats. It came out delicious. My mother loved it and swore she was tipsy from it because she has never ever drank alcohol so because she knew wine was in it she swore that she was drunk. Lol. Thanks for this recipe.
Delicious! Very rich and satisfying. I added two cloves of garlic and a sprinkle of thyme and a few tablespoons of chopped parsley. This was easy to make and would be a great dish for company. I would like to try it replacing most of the cream with chicken stock for a lighter version. This recipe is a keeper!
This was awesome! I think it is even better than the Carrabba's version. I added 1 clove of garlic (pressed/chopped) and doubled the sauce recipe. It was really tasty and simple to make.
Excellent. The only thing that I changed was by dusting the chicken in flour before saut?ing it in the butter. Excellent.
I love Carraba's Chicken Marsala and this just isn't the same as the restaurant. Too much cream and not enough seasoning. If I try it again I will definitely back out half the cream and little more seasoning.
This is a fantastic marsala recipe! This is a total keeper. I followed the recipe with 2 minor modifications. I pounded the breasts and then I took the chicken and mushrooms out at the very end and doubled the sauce ingredients because the sauce tasted so good I needed more!! My kids inhaled this, even my son who doesn't like mushrooms. Thanks!
with the shallots and mushrooms (2 cloves garlic finely minced). Dredge the chicken in flour with 1T lemon pepper and 1T kosher salt, I used one lg chicken breast butterflied and pounded out 1.2 lbs. Let the mushroom and marsala and cream simmer to reduced in 1/2. Do the chicken and let rest on a paper towel until returning to the sauce. Heat for 5-6 minutes low simmer. add 1T fresh cilantro and 1tsp dried basil. 3T fresh parmesean cheese. Let combine.
Glazed carrots: Julieene 5-6 lg carrots, 3-4 T butter and 1/2 c h2o cover and simmer til tender. Remove cover add 1 lg T brown sugar and simmer til tenderer.
Pasta Roni garlic and oil vermacelli on the side