I have been making Chicken Marsala this way for at least 25 years and it is the most simple and delicious recipe. Do try it, you will not be disappointed. I will add that I use Sweet Marsala as opposed to the Dry Marsala and use more crushed garlic.
Also, you can place the cooked chicken breasts into a baking pan and then top with the sauce and place in the oven, covered, for approxiamtely 20 minutes at 325 degrees; an alternative to the stove top method.
I have been making Chicken Marsala this way for at least 25 years and it is the most simple and delicious recipe. Do try it, you will not be disappointed. I will add that I use Sweet Marsala as opposed to the Dry Marsala and use more crushed garlic.
Also, you can place the cooked chicken breasts into a baking pan and then top with the sauce and place in the oven, covered, for approxiamtely 20 minutes at 325 degrees; an alternative to the stove top method.
Made this for the 1st time tonite. Didn't need the whole cup of flour maybe 1/2? I didn't have any white rice so I doubled the gravy and served on a platter of egg noodles. I was multi-tasking so I went with one of the reviewers suggestions and put in a baking dish in the oven for 25 mins. I Don't Think I'll do that again. While the chicken Was Tender and flavorful it caused the breading to have a slightly "Wet/Rubbery" texture. Next time I'll try the original skillet method. This is just me nit-picking tho. The recipe is Definately a Keeper!
I made this last night. It was very good and I'll make it again but change a few things. A cup of flour was way too much I'll try a half next time. And there wasn't enough liquid - I'll double or maybe triple the liquids next time. Thanks for the recipe - easy and tasty.
simple and easy and tasty! While not the most gourmet version possible this recipe certainly made this dish easy enough for a busy weeknight which I loved. I did not need the whole 1 C of flour. Two words of caution when making this recipe. 1. cut your chicken breasts thinly - I had to flip my thicker breasts several times which caused them to lose their coating. 2. I used canned broth and even though it was reduced sodium I'm glad I tasted the sauce before salting to taste - otherwise it would have been too salty for me.
I just made this with a few adjustments for what I had on hand... I had leftover Jasimine rice so I used that just warmed it up and I did not have Marsala wine on hand so I used Chenin Blanc wine...this was SO delicious and my 12 year old asked me to make this a keeper so I think I will continue to make it the same way. Very good!!!
I have tried other Marsala recipes from this site and I haven't liked any of them. This one is so simple and was amazing. Restaurant quality! I followed the recipe exactly except for the fact that I cut it in half for just my husband and I. I made it even easier and used 90 second microwaved brown rice. I served it with green beans. Awesome!
Very easy recipe with a wow taste factor! I will make this over and over! I used Port and mushroom stock and it was truly excellent!
I loved that the chicken was tender and not dry but didn't care for the sauce. The sauce was lacking flavor and my husband and I both thought it was too "winey." I'm going to try it again using a bit less wine more chicken stock and some ground mustard parsley and garlic powder with a splash of whole milk. Other recipes use a bit of ground mustard and garlic powder so maybe that will give it more depth of flavor. I did serve it with angel hair pasta which we liked. White rice plays hell with my Type 1 Diabetic husband but for some reason he handles a bit on angel hair better.
Always enjoy this when I'm out. Now I get to love it at home too! Thanks!
