I followed this pretty much as written except that I added four cloves of grated garlic into the mushroom mixture just before I added mushroom mixture into the chicken broth,cream mixture. I didn't let the garlic cook for long, maybe 30 seconds, because I didn want it to get brown and bitter. I found that the sauce was very thin so I thickened it up ever so slightly with about a tablespoon of cornstarch slurry. Also, I felt that it needed a lot more fresh sage than called for but that's my personal preference. I ended up using about four tablespoons of freshly minced sage leaves and then in the last step where you add the lemon juice I ended up adding some dried sage because I had run out of the fresh sage and I felt it needed more flavor.. Served it with wild rice and fresh baby spinach. Highly recommend this chicken dish.
First of all, I can't tell you how divine this smells while it's cooking. It's enough to make your mouth start watering. I used a mixture of cremini and white mushrooms, which worked out wonderfully. All the seasonings are spot-on, and I wouldn't change a thing. Thanks for sharing this gem! Made for Culinary Quest 2014.
Delicious! At first we thought only 4 stars but the more we ate it the more we liked it, and it was great the next day. I thought it was weird that there was no garlic and the garlicky baked fontina dish we had with it gave it a boost, so I would add some the next time I make it. Made for the Food friends and fun 2014 Culinary Quest for the Cruisin' Culinary Queens
We loved this one. DH had three helpings. Mine didn't thicken like I thought it would but loved all the sauce with tortellini and Italian bread.
Excellent, I loved the sage in this, and like other reviewers, halved the meat and was generous with the sauce! So nice, and so easily prepared on a weeknight! I also cubed my chicken and cooked it that way, hope you dont mind, we prefer it that way, it certainly was delicious and the chicken very tender and flavourful. I served this over rice, I do like Mikekeys suggestion of ravioli, I will remember that! Thanks Sofie, made for International Agents of QUEST, Italy Super Sauces Challenge!
I love chicken Marsala and this is the first time that I made it myself. Great recipe-so delicious and moist that it rivals restaurant versions. I will definitely be making this again. Thanks for a great recipe!
AMAZING! Best I've ever had...the only thing I tweaked...I added 2 cloves of crushed fresh garlic after I sautéed the shallots....then added the mushrooms! WHOA! SO DELISH!
I cut the recipe in half and kept the sauce the same amount...DELICIOUS!!!!! Like some of the other reviewers I haven't added cream to my other marsala recipes I have made but this is wonderful and over brown rice...oh so yummy! Made for Fall PAC 2012 and going into my Favorites of 2012 cookbook. Thank you for posting.
Wonderfully delicious!!!! I love chicken marsala recipes and this is an excellent one. Made for Best of 2011 game and going into my favorites of 2012
This is an amazing chicken marsala recipe. I love the cream in the sauce. I'd never had a creamy marsala before, but it was really lovely. The mushrooms are so velvety and earthy and there is just the perfect balance of seasoning. I served alongside oven roasted potatoes for a delightful dinner.