Original recipe yields 6 servings
Based on a 2,000 calorie diet
I have made this twice now - second time with some changes that were recommened in previous reviews. (1) Re: the flour. Just lightly dust chicken in flour seasoned w/ salt & pepper. No specifi...
I loved this recipe, but, after reading all the reviews, I "tweaked" it a little. I used 6 garlic cloves and 2/3 cup marsala wine. I know that sounds like a lot, but we like garlic, and it mad...
I made a number of changes, most significantly with the cooking method, and ultimately was left with just a fabulous, superior dish, 5-star quality being an understatement. I did not use chicke...
This was good. I have made another Chicken Marsala recipe that I do like just a little bit better. I think I will stick to that one. I do appreciate the post...thanks.
AMAZING! I omitted the browning sauce, and I browned garlic cloves with the mushrooms (like 7-10 cloves). I also use cooking marsala wine...and anyway it's simply FABULOUS, I'm addicted to Macar...
I made this just as listed except I did not have any browning liquid so I used a dash of Worcestershire sauce. The chicken tasted like it came from a restaurant. Very good.
It looked fantastic and the sauce had a nice consistency, but it was a little on the bland side. I would make again, but add more marsala wine and other spices.
I "LOVED" this recipe. It was easy to make and was a huge hit at my party. The only confusing part was the flour so what I did was use half for the sauce and half for the chicken.
A little time consuming, but well worth it! Tastes fabulous!! We doubled the sauces and tossed the extra with fettuccini -it was great!