A thick, creamy mushroom sauce served over golden brown chicken breasts and linguini. Easy and satisfying. Crusty bread is always good for dipping in the sauce as well.
A thick, creamy mushroom sauce served over golden brown chicken breasts and linguini. Easy and satisfying. Crusty bread is always good for dipping in the sauce as well.
This is a winner! The sauce is so velvety and delicious. I added a clove of garlic to the mushroom mixture because we love garlic. Also, I used only one skillet for everything. Brown the chicken,remove it; add the mushrooms, seasonings and wine & reduce it. Then add soup mixture to same skillet. Pour over the chicken and bake. Then you have only one skillet to wash! This recipe is a MUST TRY! You won't be disappointed!!! For the reviewers who thought it was bland, just add more rosemary, thyme & garlic.Read More
This was easy and made alot of sauce to bathe noodles in, but it was just ok. The sauce turned out thick and creamy but the Marsala flavor was a little overwhelming. I actually had a can of cream of mushroom and cream of chicken in my cabinet that I was trying to use up, so that was my main reason for trying this recipe. I would not go out of my way to make it again though.Read More
This is a winner! The sauce is so velvety and delicious. I added a clove of garlic to the mushroom mixture because we love garlic. Also, I used only one skillet for everything. Brown the chicken,remove it; add the mushrooms, seasonings and wine & reduce it. Then add soup mixture to same skillet. Pour over the chicken and bake. Then you have only one skillet to wash! This recipe is a MUST TRY! You won't be disappointed!!! For the reviewers who thought it was bland, just add more rosemary, thyme & garlic.
This was a good recipe. This was the first time I made it and I wanted to share some things I did to cut down on the fat and calories. I used half the amount of butter, reduced fat soups, and fat free half and half (instead of the heavy cream). My husband and I thought it was very tasty!
Danielle, I wish I could give this more than five stars because this recipe is certainly worth it! Not only delicious, but also a great company dish. My family raved!!
My family really enjoyed this. Think this is an adult dish. Really tasted great on a cold fall night. Served it with broccoli and french bread. Made ahead in morning and popped it in the oven for 45min. at 300. Served over noodles as suggested.
Aboslutely fabulous! I used golden mushroom soup, added a envelope of italian dressing mix, and a dollup of onion and chive cream cheese. SErved over angel hair. Awesome
I have been making a variation of this recipe for over 5 years. I do not put in the herbs, and I place my meat & sauce atop white rice rather than pasta (it's less messy and the rice absorbs the moisture and flavor so well). Everyone I've ever shared it with has said that it's simply "TO DIE FOR"!!!
This is a wonderful recipe!! I'm definitely not a cook and even I pulled this one off. The chicken was moist and delicious. I didn't have any rosemary or thyme to use, but it still came out delicious. My boyfriend even said it was gourmet restaurant quality. I will definitely be making this dish over and over again. Thanks Danielle!
A classic in my book...I've made it several times and its always great. Don't substitute milk for cream though, it's just not the same! And using cream of chicken soup "with herbs" added a nice touch.
I loved this and so did my family, but instead of using the chicken drippings, I used the mushroom pan for the sauce ,1/2 cup chick broth, and didnt have marsala so I subbed with white wine. I served over x-tra wide egg noodles, so yummy. Cant wait for leftovers for lunch tomorrow.
Very good. Out of marsala...port wine (a cheapie) worked great.
We loved it - sauce like velvet. One serving very satisfying. Used cream sherry instead of marsala.
Totally AMAZING. So easy too! Tastes like it came from a fancy Italian restaurant. My husband & I LOVED this! Thanks so much Danielle!
I usually have a problem overcooking chicken, due to when I was a child I had Salmonella. But..let me tell you..this chicken came out MOIST as anything! I could not believe it! I didn't have Marsala wine, so I used white wine instead, and even my husband (who was born and raised in the south, and only likes chicken fried), devoured it! My 4 year old absolutely loved it! I served it over linguine, and used a french baugette to sop up all the savory "gravy". This is a definate keeper. Thanks so much! :D
I rated this a 4 just because the steps involved are way too many. I used one pan to make the chicken and sauce to serve over the pasta. I didn't use heavy cream (none in the house) so just added more Marsala wine. I also used cream of celery rather than cream of chicken. I had cooked chicken on hand so used that. Very tasty served with a garnish of green olives.
I have four really picky eaters to feed (my husband and three sons) and they absolutely loved this one (my oldest even asked me to put this in his lunch tomorrow)! I omitted the mushrooms as I am allergic, used sherry since I didn't have marsala on hand and added garlic. Leaving out the mushrooms cut the prep time to about 10 minutes. I will make this again soon and use the marsala, which I think we will like better.
We did like this recipe. I dont know if I cared for this recipe over linguine since it was more like a gravy type sauce. If it was over any noodles, I would do egg noodles. But I think I would prefer this paired with rice and mashed potatoes. The sauce would be excellent for mashed taters! I did add in some sauteed garlic and extra seasonings. I did not use two separate skillets like the recipe suggests. I dont think it is needed. I also added in all the marsala wine at once to reduce down before adding the soups. This way you reduce all the alcohol out and arent left with a nasty alcohol flavored sauce from more alcohol being added in before baking. I went ahead and after all the sauce was made up, baked it like suggested. I think adding the chicken back into the skillet and covering it on low would come out just as good and save an extra dish to clean! Thats always a plus for me to save on dishes :D ! Thanks for the recipe! I will make again, only serving it with potatoes and rice next time!
Our friends had us over for dinner this weekend and made this dish. They followed the recipe exactly and we all loved it! Even the kids.
This one is a winner. I buy boneless breasts in bulk and butterfly them so that they're thin...so I cut the frying time to 2 or 3 minutes each side, and the baking time to 30 minutes. I used less cream and more wine to lose some of the heavy creamy-soup flavor. Even with thin cutlets, the chicken was moist and the sauce was delicious. Served it over egg noodles...this one's a keeper.
Loved this recipe! The only change I made was to add garlic because we are garlic lovers in our house. I have 4 kids 5 and under and they all loved this! A keeper for sure!
Everyone really liked this! I used "chicken tenders" (pre-sliced chicken breasts) and it turned out great. I thought it was obvious that I used condensed soup, but everyone really loved it, so I guess it didn't matter! Thanks! I'm sure I will make this again!
Super Good! All the kids even liked it, which is quite unusual. But its not what I'd call "kid food" so its perfect! I used twice the mushrooms and I liked it better. I also like it better on baked potatoes than with linguini, just our preference.
My husband who is not the usual cook in the house, suprised me with this delicious meal one evening after work. The aroma of this dish is only to be matched by the delightfully sinful taste. He did supstitute dried herbs for the fresh ones and the result was still wonderful. I definately suggest a French or Italian bread for dipping.
This recipe definitely deserves 5 stars! My husband & I loved it! I did use fat free cream of mushroom & cream of chicken soup and I also cut down on the butter.I would highly recommend this dish! Thank you Danielle for sharing this wonderful recipe!
This was delicious. I cooked everything in one pan, as well as added garlic and onion before I popped it in the oven. I used half the amount of butter, then sauteed the mushrooms, garlic, and onions in some flavored olive oil. Also, half and half works just fine. The linguine pasta holds the sauce really well, it's perfect.
This was easy and made alot of sauce to bathe noodles in, but it was just ok. The sauce turned out thick and creamy but the Marsala flavor was a little overwhelming. I actually had a can of cream of mushroom and cream of chicken in my cabinet that I was trying to use up, so that was my main reason for trying this recipe. I would not go out of my way to make it again though.
I made this recipe for my boyfriend tonight, and we both really loved it. The recipe was easy to make, and of course, I added a few extra ingredients: 3/4 cups of frozen chopped spinach (thawed and drained) and about 1/2 cup chopped sweet yellow onion. I added the onion with the mushroom mixture to cook through, then added the spinach. I also used half 'n half instead of the heavy cream. I'll make this one again for sure since it turned out great!
The fussy husband was pleased again!!! I loved this recipe - hardly changed a thing (omitted the wine because I didn'thave any on hand) and I served it over a bed of white rice. I will definitely try it with the pasta next time because there was so much of that delicious sauce left over!! A definite hit in my house!
This was easy to make, and delicious! I used the Homemade Cream of Chicken soup recipe on here for that portion. Didn't have thyme, but this was great! Will make again, for sure!
Fantastic!! Not good to double though.
I love this recipe! I made it the first time with fat free soups and only 2 tbls of butter to saute the mushrooms; still overly concerned about fat and calories, the second time I substituted fat free half and half and added a bit more marsala. Still came out delicious!
My fiancee and I both enjoyed this recipe...very tasty!
Wow! I made this for a dinner party and it was a big hit. The sauce was yummy and very rich. Everyone said it was restaurant quality. I'm notoriously picky about my food and I loved this. Thanks!
This is a great dish; the chicken was nice and moist. I substituted a few things to reduce the salt and fat: one can of cream of chicken soup, one can lo-salt chicken broth, and no cream. I kept the spices the same, and also did the one pot stovetop method. Served it over mashed potatoes... the gravy was so good!! Next time I'll have to make a bigger batch!
I read a few reviews stating that it was too sweet. USE DRY MARSALA...marsala comes in either dry or sweet. Use DRY! It will be fantastic and not too sweet!
Not sure what I think of this - I made it as is except the button mushrooms (my grocery was out) and it was good, but something tasted off. I haven't decided yet what to do differently next time. I do intend to make it again, but something needs to be adjusted a tiny little but. Consistency was great, very tender....
I really liked this. The trouble I had was the cooking time. I also added some garlic while cooking because some of the other reviews said it was a bit bland. I thought the end result turned out really well. Thank you for the post.
I made this for a friend who was coming home after having a baby. Her and her husband LOVED it!!
To die for!! I made mine lowfat by using only 1 Tbl. butter with the chicken, 1 Tbl. butter with the mushrooms, fat-free half and half instead of heavy cream, and 98% fat-free soups. I read other reviews that mentioned the curdling, but I didn't have that problem. I stirred the cream in the soups in a separate bowl before adding to the skillet. Thanks for the recipe!
Good recipe and easy to do. In all honesty, we only did this one because my DD name is Danielle. However, it was good and will do it again. I added a touch of EVOO and garlic/cheese to the linguine before tossing it with the chicken.
Wow...this was so good and simple to make! I used canned mushrooms (16 oz can) and it still turned out great! The sauce is extra yummy and we served it over angel hair pasta. A good recipe to try even if you are just a beginner cook! Thanks so much Danielle, we'll definately use this recipe often!!
This recipe was easy though it took a while to make, but it was definately worth it. My husband raved about it. We didnt have any linguini, so I used angel hair pasta and it was great.
I cooked this for the very first time, using corkscrew noodles instead of the linguini. It was a hit! I didn't use any of the wine, so that made the gravy a bit too thick and not enough to go around.Overall, I review this as a GREAT RECIPIE!
VERY GOOD!! I made the mistake of tasting the suace before it was ooked and got a little scared- but the sauce tasted wonderful once it was cooked with the chicken!! I also like how quick and easy it was- great directions!
After reading all of the fantastic reviews I thought how could I possibly go wrong with this recipe! I noted a few negative reviews, but disregarded them. Unfortunately, I have to agree with those reviews. The preparation time was very lengthy and the meal was barely edible. I have to assume that this was because I didn't like the overpowering sweetness of the Marsala (even though I added 1/4 cup less than recommended). Obviously, the flavour is for some and not for others. If you're not a fan of sweet flavourings in savoury meals than avoid this one. P.S. Sorry Danielle :-(
This is so fabulous. I don't like mushrooms so I substituted garlic and capers. It was really great. Will definitely make this again and again!
Lives up to all exprctations and more!
Very good! My Fiance loved the sauce and he is a very picky eater! It was very easy to prepare and I am making it again this week for my best friends!
I love chicken but thought this was okay, however, the rest of my family did not like this. My husband is not a big chicken fan and said the sauce just tasted too much like chicken. Everything tasted like chicken. I actually got a tummy ache after eating. Unfortunately, we will not be making this again.
This was pretty good.
Absolutely delicious!!! I did cook mushrooms and soup in same pan... browned chicken in olive oil. Also, added more Marsala wine and more of the spices. Brushed italian bread with olive oil and added chopped rosemary and thyme to complete the meal!!! Turned out great!!!
made it tonight over butter noodles !!! AWESOME !!! I used one pot just like the other person said ...also sprinkled parmesan on it at the table.... didn't need to but everything tastes better with cheese !! :)
This is the best chicken recipe I have ever tried. It has such a unique flavor from the wine. I would highly recommend this dish for the family or for a dinner party.
I LOVED this! We are eating a lot healthier now a days though so I changed it a bit. I made my own Cream of Chicken Soup and Cream of Mushroom Soup. I used Fat Free Heavy cream. Also I used all lowfat ing to make the cream soups. I used Best Life butter for the 8tbsp. Also Whole Wheat pasta. All in all this was awesome!
Very nice recipe, I liked the creaminess of the recipe versus a more traditional marsala chicken. Sauce clung to noodles much better. Great company dish.
I'm not a huge pasta fan, however my family enjoys it occasionally. The chicken was so moist and tender, and the sauce was to die for.I ate mine without the pasta and was able to savor the wonderful flavors. I added about 4T minced green onion and 2t garlic powder for extra flavor. This is a definite keeper. Thanks Danielle.
I will be making this again. It was great.
Yum! I picked out the recipe and dear hubby prepared this for us. He subbed Italian seasonings for the rosemary and thyme (he refuses to cook with rosemary since that is his ex-wife's name - lol) and subbed egg noodles in. We don't care for mushrooms so we omitted. This is DELICIOUS!
This is an excellent recipe. My whole family loved it. I will make it again. Yum!
Excellent!!!! Will definitely make this again and again!
We liked this a lot. I decided to do everything on the stovetop and didn't bother with putting anything in the oven. Also served as it was with no noodles. We thought it was good. I did add some more marsala and used only skim milk as I was out of heavy cream.
I made this pretty much following the recipe. I served it once over mashed potatoes and once over noodles. Everyone really liked it. I only used one pan to cut back on dishes.
This is freakin' good!!! LOVED by all! Not a scrap left!!
I just made this and even my finicky daughter loved it. The only modifications I made was I cooked everything in one pan like some of the other reviews suggested and I added onions and wow was it good
Very good, and we liked how the marsala wine aded a very nice flavor, (I also thought it helped to cover up the canned soup taste, I was leary about making this, as I try to avoid the cream of "whatever" soup gravy that is used all to often in recipes!) But the wine helped! I thought the sauce could have been a bit thicker, but overall was very good and I will probably make it again, maybe only using one can of soup and maybe thickening it with a bit of flour instead, it did make A LOT of sauce.
very good my 21/2 year old ate three bowls (he never eats at dinner maybe it was the wine) I made it in the morning and put it in the fridge till dinner like I said very good
This is absolutely delicious - a definite favorite. It is a little time consuming, but very easy. I didn't change anything in the recipe, and it turned out wonderful.
Very Good. I will make this again!
Tasted great. My husband liked this better than the chicken marsala recipe from this site. I made this with 4 chicken breast halves. It was very saucy so you could really make about 6-8 chicken breast halves. Next time, I will probably try 1/2 and 1/2 to cut down on fat content and try olive oil to brown the breasts instead of butter. Great with linguine, but would also be great with rice or mashed potatoes as well.
I made this dish last weekend and it was EXCELLENT. I did use more mushrooms and next time will use more chicken breasts as there is definitely enough sauce. This is a keeper!
make as is...delicious!!!
I really enjoyed this dish! So did da hubs who is normally a very picky eater and don't like mushrooms. The only thing he had a problem with was the chicken. He said it was a little bland but everything was great to me.
This went over really well at my house. I agree with reviewer Robin, there is no need to use more than one skillet. Just remove the chicken to the 9 x 13 pan and continue on with the remaining ingredients in the same pan. I rarely use heavy cream but happened to have some on hand so used 1/2 cup heavy cream and 1/4 cup lowfat milk. I think you could even sub all lowfat milk and get a good result (or maybe a combination of lowfat milk and light sour cream). I served over sphagetti noodles. Added garlic with the mushrooms. Also used olive oil in place of some of the butter. Thanks!
The sauce was good even though I did some tweeking (no mushrooms and instead of sherry i used white wine). The chicken turned out tough I will not cook on the pan the next time or next time i will only cook for 2 minutes instead of 4 minutes. Served with egg noodles. My ten year old loved it my husband loved it also except for the tough chicken.
Great recipe! To cut down on fat, I sauteed chicken in 1tbsp butter & 1tbsp olive oil. I used 3 chicken breasts & cut into finger size strips. I deleted the salt as the soups are salty enough. After chicken had browned & removed from pan, I added 1/2C chopped chives to remaining oil & sauteed for approx. 2 mins. I added all the Marsala at this point to deglaze the pan. I then added soups, spices and chicken back into pan, covered, then cooked on low for approx. 20 minutes. I saw no need to transfer to the oven. When the chicken was done, I removed & set aside. To the sauce I turned the heat up to Med. High, then added 1/2C Fat Free 1/2 & 1/2 (yes, there is such a thing!) & let boil down just enough to coat the back of a spoon. I served this with Rotini pasta so it could hold all the yummy sauce. My husband liked this as did all 3 kids, 10, 8 and 5. Will make again!
This wasn't bad but it needs something. It was just kinda 'okay'.
DELICIOUS! I followed the recipe exactly and would not change a thing. A+!
Really good, the marsala added a lovely sweetness. I used only cream of mushroom soup as I didn't have cream of chicken.
This recipe is NOT worth the time it takes to prepare, the price of the chicken or the fat content. It tastes like canned soup over noodles! Yuck. My husband said, "don't make this again."
This is such an easy recipe but it tastes like you put much more work into it! I am a rice lover so have tried this over rice and noodles and both is very enjoyable. THANKS for sharing this!!!
Absolutely wonderful recipe -- my husband went nuts for it! This is definitely a keeper! I do cut down on the butter (by about half), and I typically add more mushrooms. I've served this several times for company, and it's always a hit.
This recipe was delicious!!! I was so sick of fried chicken or grilled chicken and was really looking for something different. I did alter it a little - used olive oil instead of butter, 1/2 cup 2% milk instead of cream, and used 1 cup of wine instead of 3/4 cup. I used cream of mushroom with garlic soup and cream of chicken with mushrooms (or something like that). I seasoned my mushrooms with garlic salt while they were cooking to add more flavor. I also used one skillet...when the chicken was done, I put it in the baking dish and I did the mushrooms and then added the wine, soup and milk and let it simmer for about 10 minutes. We had garlic breadsticks as well! Definitely will be doing this again! Thanks Danielle.
This was OK, but there was something missing. I added some crushed garlic to the chicken while it sauteed but it still turned out rather bland. I probably won't make it again.
This is very tasty, I only gave it 4 stars b/c I made it all on top of the stove - removing the chicken (I used tenderloins, sliced) after it was browned and then adding the rest, then adding the chicken back in and letting it simmer for a while and it was very tasty. I bet it is even better in the oven as written, when I have more time I'll try it that way!
Fantastic! Only used 6 tbsp butter but think I will cut it down to 4 next time. Used one pan cooking the chicken first then the mushrooms added about 2 cloves of garlic with them, then added the soups and cream. Will definitely be making again and soon
Oh my!!! This was sooo good. The kids didn't care for the rosemary so will leave out next time. I will also add more mushrooms. I am tempted to use this for a pot pie filling adding vegies. I'll let you know how that turns out. This heated up great too.
Besides omitting the button mushrooms (just didn't have any) this recipe came out very well. Was very rich, a bit too rich for an every night dinner. The button mushrooms might have cut that richness just a bit. All of the family liked it (I have mid-older teens).
Excellent recipe! Quite easy and steps can be overlapped to speed it up. Have looked for a good chicken with Marsala wine receipe for Years.
This was a really good recipe. I'm going to freeze the extra sauce and add more chicken when we need a quick meal.
This is really good! You have to try it. I love mushrooms and the chicken turned out really tender. It is definately a keeper.
very good. I used low fat condensed soups and cut the butter and cream amounts about in half. The wine gives it a very nice flavor. Thanks!
This meal was very good. I did use fat-free half and half and 98% fat free soups to cut down on the fat. Next time I will cut down on the butter and add some garlic. Thanks for the recipe. It is a keeper.
Absolutely delicious; this recipe is destined for the Hall of Fame! A couple of people have used the word "velvety" to describe the sauce and that is exactly what it is. I didn't have any Marsala wine so we used dry white wine and it still tasted heavenly. I seasoned up the chicken breasts well before cooking to add some flavor and added garlic powder and Tony Chachere's to the mushrooms. Finally, I use cream of chicken with herbs and cream of mushroom with roasted garlic soups for more flavor. I used to make this with heavy cream and then went down to half and half and I am now down to fat free half and half and it still tastes fantastic. Defiantely one of my favorite recipes from this site!
My boyfriend and I made this for a special Valentine's Day dinner. It was AWESOME!!!
This was one of the best of the many wonderful recipes I've tried from this site. The chicken was tender, juicy and flavorful and the sauce was absolutely delicious. This is one of those rare dinners that my husband and kids all really enjoyed. Would also be a great dish for company. Will be making this one often. Thanks for sharing Danielle!
Great recipe! Extremely easy to make and the sauce is fantastic. Good job Danielle! HEF
I agree with one of the other reviewers, I'm surprised this doesn't have more reviews. I also found this recipe several years ago and it has now become our Christmas Dinner tradition. Because of the size of our family and the open house atmosphere at Christmas we make a big pot of pasta and several sauces for the top. This recipe is always there and always goes fast. I've also made it and then put it in the crockpot and taken it to work for a potluck; it was a success there too. Don't change the recipe and you will be very happy!
Just made this tonight, amazing! I took notes from some of the other reviews. Added a little extra Rosemary to it, I did add the garlic as suggested and made it all in ONE pan! I also added two teaspoons of Worcestershire sauce... This dish is DELICIOUS!! The whole family loved it and we will make again for sure, thanks for sharing!