- Most Helpful
- Highest Rating
Yummy chicken. This was simple to prepare and very tasty. Thanks for sharing, WiGal. Made for Culinary Quest 2014.
Delicious chicken, great recipe with good clear instructions. I haven't tried cooking another version of chioken marsala myseld.....but wont be using any other recipe now. Served with steamed brocolli and baby potatoes for a totally wonderful dinner. Reviewed for Aus/NZ Forum Recipe Swap August 2011. I used sorghum flour in place of regular and a gluten-free stock to make this recipe suited to my gluten-free diet. Photo also to be posted
This is a keeper. I made a few adjustments. I cut the the chicken breasts in half to make cutlets and pounded to an even thickness. I also left out the oregano. The meal ended up having to be held. I added more broth to the pan, placed the chicken back in the pan with the sauce. I covered the pan put it on a warm burner and kept it for a half an hour.
This is so yummy. DH loved it and he's not crazy about chicken. I made as posted with the exception of cutting the recipe in half. This is very easy to prepare and looks great plated. Would make an excellent dish to serve to company. Thanks for posting. Made for Fall PAC 2009 :)
This is one of my favorite dishes and I haven't made it for a long time. Nice to have a lighter version. Flavors were wonderful, and recipe is really easy! Made for Spring 2008 PAC.