This was very easy and tasty!! Very mild, not overpowering marsala taste. I only used 2 chicken breasts (they were huge) and used the full recipe for the sauce. It took close to 30 minutes for the sauce to reduce and never really thickned, so I added a thickening agent. Picky Hubby said it was a keeper!
I changed this up a little due to the fact I do not like having flour in sauces. I cooked the noodles I used only around half way, then finished boiling them in with the sauce mix. My husband and I both LOVED it that way. We found it did not need salt or pepper.
What a delicious, EASY recipe! We loved it, and had no problem getting the sauce to thicken, so I didn't add cornstarch or flour. The flavor was perfect, and using good canned broth and presliced mushrooms, as Kari suggested, really did make for a super-fast preparation. This is definitely fast enough for a weeknight, but tastes much more like a weekend meal - wonderful!
Made this for dinner tonight, and it's a good basic recipe. I agree with the other reviewers who said the sauce is a little thin even after reducing; definitely needs some cornstarch to help it thicken. Next time, I think I will add a little butter or cream before serving to give the sauce more richness, but this is something I would definitely make again.
Great recipe quick, easy and tasty. Only problem I had was reducing the sauce it took forever and when it finally reduce it was still too soupy, I had to thicken it with several tablespoons of flour. It's still a keeper for me.
This smelled soooo good cooking. I did have to add a little flour towards the end of the reduction to get the sauce to thicken like the marsala sauces I've had in restaurants. I did think the sauce was a little too strong in the wine flavor though....I will make again, but cut the wine back a little bit..not quite half, but maybe to 1 1 1/4 cup instead.
This was a very tasty enjoyable dish. I'm not a big fan of marsala so was a bit sceptical at first but it smelt sooo good whilst cooking that I couldnt wait to eat it. The sauce was a bit thin for my liking so I added a little cornflour. Thanks for sharing this with us.
Loved this, and this is coming from a girl who doesn't care for mushrooms and on atkins and can't have the pasta. So, I basically had the sauce over chicken while everyone else ate it over noodles and devoured the mushrooms. Very simple and delicious. The sauce didn't thicken much, but we prefer it more thin, so it was perfect. Thanks for posting! DH requested I make this again soon!!
Terrific sauce,only didn't know there was dry and sweet marsala so I used the sweet. Next time though I wont put it on the pasta, instead I'll use another sauce.But all in all very very good!
I made this for the first time and was very impressed! I did not have Marsala wine so I just used the white I had on hand and it was delicious! The only thing I would do different is season the flour before coating the chicken and browning it. My 14 year old daughter did not like the plainness of the meat but once a little salt was added it was greatly improved. I will add seasoning salt and pepper to the flour next time. A huge hit and fairly easy to make!