Excellent. These notations are for my own later use. I used boneless, skinless thighs since that's what I had, chunked and not flattened. I dipped the chicken in milk then the flour mixture (to which I'd added dried parsley and dried oregano plus salt and pepper and granulated garlic). I sauteed about 2 T refrigerated minced garlic in about 1 T of my homemade parsley pesto, then added the chicken to brown with a little roasted garlic olive oil. Because I wanted some sauce for angel hair pasta, I almost tripled the marsala and added about 1/3 C chicken broth and should have doubled the mushrooms to 2C. (I thinly sliced 1/2 portobella and cut in about 1 inch pieces, making 1C.). After adding the mushrooms and marsala, I cooked it covered until I figured the chicken and mushrooms were done and then I thickened with about 2 tsp cornstarch in a slurry during the last couple of minutes of cooking and at the same time added about 1/2 slivered red bell pepper since I thought it needed color. The peppers came out tender crisp and tasted good too. I finished it with a twist each of crushed red pepper flakes and roasted garlic/ sea salt, a Costco product. It sounds like a lot of sauce but it was the perfect amount on angel hair. Suprisingly, even with that much marsala it didn't have an overpowering wine taste. I served it with steamed asparagus. This is an easy and tasty recipe, and a definite "do-again".
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This was tasty when prepared per the recipe directions, but a few changes, in my opinion, greatly improve the dish. First, one needs to make more sauce by increasing the amount of mushrooms and the Marsala wine. More than double the amount of sauce called for in the recipe is not too much to serve with the amount of chicken listed in the ingredients.
Second, if the chicken is dipped in milk before being dredged in flour, the texture of the coating is greatly improved. What is fantastic about this recipe is that it is so easily prepared "in one pot."
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This is wonderful. I sliced my chicken breasts in half instead of pounding them and made this with the chicken broth. I used a combination of button, cremini and portabello mushrooms. I allowed the chicken to simmer in the liquid for 20 minutes or so with a lid on top and the chicken was unbelievably tender and juicy. After removing the chicken from the pan I added a small amount of cornstarch and water and a little bit of half and half cream to make a cream sauce to pour over top. This was a very easy, very tasty dinner!
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Wow...was this ever delicious!! I was amazed that something so quick and easy could be so flavorful. Like some previous reviewers, I doubled the sauce ingredients and mushrooms. Also, I made a slurry with a little water and cornstarch and added it to the pan to thicken the sauce. I used a marsala wine from a local vineyard and it worked really well with this recipe. My family devoured this and gave it 2 huge thumbs up. Thank you for sharing this fabulous recipe...it is definitely a keeper!!
*Made for AUS/NZ Swap*
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Great recipe! I misread the instructions and added marsala wine and chicken stock. It was a yummy mistake.
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I think you just helped me make the best chicken marsala I've ever made. We loved this!
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This is wonderful! We absolutely loved it! It's easy and quick and flavorful! I saute garlic, mushrooms and parsley first than took it off the heat (didn't want to burnt garlic) and then did chicken breast on high heat to get that golden color. Then I add all ingredients to chicken. I doubled the sauce and add 1tsp. of flour. Used chicken stock. Served with rice. Next time I will triple the sauce. Will definitely make again. Thank you morgainegeiser!
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This dish was delish! I made a few changes to the already easy recipe however. Rather than bread the chicken I sauteed them in EVOO, garlic, and onion until browned. I quadrupled the amount of liquid (a half marsala/half stock combo) and it was the perfect amount of sauce for 5 large chicken breasts over pasta. I also took the advice of previous postings and added fresh portabellas, heavy cream and blanched asparagus to simmer a few minutes before serving. This was a huge hit in our home. Highly recommend!
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I was amazed at the simplicity of this dish and how great it tasted. I echo all comments about adding more liquid than the recipe calls for. I used a combo of Pinot Grigio and chicken stock. I put much more in than called for, and it still wasn't enough once I went to plate this with linguini. I also took the suggestion of dipping the chicken in in milk (buttermilk/skim milk combo) first. It made a great crust the kids really liked. Adding extras such as a red pepper, along with just a few red pepper flakes for some mild heat were very good ideas. You may even be able to add some asparagus to increase the health and color of the dish.
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I also sliced the chicken in half rather than pounding. I gotta tell you, the more mushrooms, the better! The chicken was very tender and moist. This doesn't make a lot of sauce, but what sauce there is is very flavorful. Thanks for posting, and congrats on your football win!
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This was excellent! We tripled the recipe for leftovers throughout the week. I didn't have any mushrooms on hand, but next time I will make sure I do! Only thing I would do different is double the sauce! Thanks for such a great recipe!
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WOW! Made this as written but added all the pallet of mushrooms (which was about 1.5 cups). Family loved the flavour and I also loved how quick it was to put together. We served it with crusty bread to soak up all the juices. Thank you morgainegeiser
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Delicious! I made enough for 18 guests who simply loved it. I had 9 huge breasts which I halved. I omitted the flour and just browned the chicken in butter; then I placed it in a slow cooker. Next I browned the mushrooms in 4 Tablespoons butter and added 1 cup of Marsala Wine. Then I mixed 1/4 cup of flour into 1 cup of cream and 1 T lemon juice. I poured all onto the chicken, covered the slow cooker and cooked on low for 1 hour until it was time to serve. Leftovers heated up well in microwave.
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I thought this was a tasty chicken marsala dish that was easy to prepare. I doubled the sauce ingredients as other reviewers suggested, and had no problem with the thickness of the sauce, as I let it reduce for quite awhile. Thanks for a nice dinner.
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WOW is right! Made this for the first time tonight and man, was it yummy! Simple and easy to prepare and the flavors are definitely there! I should have doubled the sauce ingredients but did not - I definitely will next time!.... This one is a keeper for sure. Thank you for sharing this recipe with us!!!!
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Excellent, quick and easy recipe that tastes wonderful!! I made as is except for adding 1/2 cup each of marsala wine and chicken broth. I also took another reviewers advice and added some cornstarch to thicken slightly. The sauce is yummo!! and I love the marsala with the mushrooms a very tasty sauce for chicken. It also goes well up there in my books for ease of making and the one skillet thing is great for less mess. Thanks for posting a great recipe!!!
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This was really great and easy. I didn't have fresh parsley and did add sliced green onions and the combination was delicious. Thanks for a recipe that will be a regular in my house.
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Made for ZWT4...This was good and easy for a quick meal. I think I prefer another recipe for chicken marsala that includes cream sherry though.
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Everyone loved this dish! Next time I make it I will double the mushrooms and sauce, thicken just slightly with cornstarch and serve with pasta. It's a keeper! ZWT4
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