Chicken Marsala is an Italian-style recipe for tender pan-fried chicken breasts in a sweet Marsala wine and mushroom sauce. It's super quick and easy to make for a weeknight dinner AND sophisticated enough for company.
Chicken Marsala is an Italian-style recipe for tender pan-fried chicken breasts in a sweet Marsala wine and mushroom sauce. It's super quick and easy to make for a weeknight dinner AND sophisticated enough for company.
This is a wonderful classic recipe! After reading some of the reviews I followed their advice and put the seasonings and flour in a bag to coat the chicken. I used all marsala wine for the sauce and doubled the amount of mushrooms. I removed the chicken from the pan while making the sauce and added a little half and half to it to make it creamy - it turned out great. I have made this three times now and have finally got around to reviewing it. This is a definite keeper!Read More
This was good but not great. I'm terrible at flattening meat and poultry so I didn't bother. I didn't add mushrooms either as my fiance hates them. The chicken was tender and flavor pretty good but I like the marsala dishes more from my favorite Italian restaurant. My fiance was neutral on this. I doubt I'll make it again.Read More
This is a wonderful classic recipe! After reading some of the reviews I followed their advice and put the seasonings and flour in a bag to coat the chicken. I used all marsala wine for the sauce and doubled the amount of mushrooms. I removed the chicken from the pan while making the sauce and added a little half and half to it to make it creamy - it turned out great. I have made this three times now and have finally got around to reviewing it. This is a definite keeper!
I thought this was good, but I could tell just by the ingredients that it was going to need some doctoring up. I added garlic powder, italian seasoning and lots of salt and pepper to the flour mixture. I cut back on the oil and butter- about 2 heaping tablespoons each. Plus, I sauteed crushed garlic in the oil and butter before adding the chicken. It turned out great. My stepdaughter loved it. I served it with angel hair pasta and broccoli. But I think I may add cream to it at the end, like one reviewer suggested, to make more 'gravy'. It needed more sauce for the pasta. All in all, this is great! (Edited 5/22/2010)
My boyfriend and I LOVED this. I made it with lots of baby portabello mushrooms, and I also threw onions and garlic in with the butter and oil before I placed the chicken in. I also doubled the sauce like others. I took the chicken out when it was done cooking, added corn starch and a little heavy cream to the sauce and it was just how we liked it. I served with mashed garlic red potatoes, I think its our new favorite dinner! :)
What a wonderful recipe. I made this for a large group of family and friends who returned to my house after my daughters' dance recital. Because of the amount I needed, after sauteing the chicken, everything was then cooked in the oven. I did add some chicken broth to the sauce and thickened with cornstarch once it was done.
I was looking for a "formal" recipe to serve visiting family and gave this a first-run serving with DH and DS prior to the visit. I followed many of the suggestions given: added 1 tsp dry Italian salad dressing packet to flour, using only Marsala wine and doubling the amount of wine & shrooms, cornstarch slurry, remove the chicken after browning and transferring to a casserole dish while making the sauce, add cream at the end of the reduction and LOTS of salt, pepper and a bit of chicken stock then poured the whole bit over the chicken and baked for 15 minutes at 350 degrees. We'll see how it goes. It was good, but definitely needed tweaking. Goes well with a White Merlot.
To Jillia and anyone else wondering "why brown it if you're going to drown it", the answer is simple, and to an experienced cook, should be obvious; for the flavor! Especially if you're adding garlic & onion. The flour & butter will also combine and help give your sauce some body. I suggest after browning the chicken, remove it from the pan, saute your onion and/or garlic and any herbs till they begin to brown, then deglaze the pan with the marsala, scraping up any brown bits in the bottom of the pan. This is where all the flavor is! THEN you want to add the chicken, mushroons etc. Just for the record, I am not the same Lisa as the author of this recipe. Seems a little bland as written, I'll be adding garlic onion and thyme to my version ;) Enjoy
Totally stellar. This is a classic, trattoria quality, chicken Marsala recipe -- the way I expect a Marsala sauce to taste (forget all those chain Italian restaurant Marsala sauces - this is the real thing). I made no changes to the recipe -- except for the fact that I didn't have cooking sherry (yuck anyway) and substituted Marsala instead. I don't really understand why anyone would want to thicken the sauce with cream or a cornstarch slurry -- it's a wine reduction, after all. Also, I like the fact that every strand of linguine mingles with the sauce. My experience of a great Marsala is that it is subtle in its richness and really lets the flavor of fresh pasta shine, without overpowering or sitting like a congealed glob on top of everything. This recipe, for me and my family, really measured up to our expectations.
Last night I made this for the 4th time. And now it's a 5+ star for our family! Here's what I do. I cook the chicken (clean) in 1 T each of butter and olive oil first. (I did the whole flour thing but decided it doesn't add to it at all). Cook until the chicken is still pink in the middle. (That's important!) Then take out and set aside. Then I cook 1 to 2 cups fresh sliced mushrooms (2 cups if you love mushrooms like we do) in 2 T butter and 2 to 3 cloves fresh minced garlic. (not more or you'll smell like garlic all night). Then add in 1 cup wine, no sherry. Add 1 can cream of chicken soup. (I tried cream of mushroom but don't like the fake mushrooms in the soup mixed with the fresh ones! ugh). Then I add 2 to 3 T heavy whipping cream. Then add a mixture of 1 T melted butter with 1 T flour, mixed smooth. This really adds thickness to the sauce. Stir well under medium heat until hot. Add the chicken back to this and simmer covered for 10 to 15 minutes. This makes the chicken ultra moist and not overcooked and dry. So take it out while it's still pink in the middle. It's tough to do but necessary. I serve with either rice or fettuccine and petite peas with pearl onions. As an afterthought, next time I'm going to add in a few fresh basil leaves, slivered, to the mushroom sauce. Yum! Thanks for the great starter recipe Lisa.
YUMMY! I put the flour, salt, pepper and oregano in a bag, and then put the chicken in to coat. I cut the amount of butter and oil in half. After chicken was browned, I took out and put in casserole dish, put the mushrooms, wines(doubled the amount of wines), some garlic, chicken broth, and cornstarch (to thicken the sauce a little)simmered in the pan for about 5 minutes, the poured on top of chicken. Covered it then put it in the oven at 350 degrees for 20 minutes. Served on top of angel hair spagetti....soooooooo good!
After reading reviews, I added ingredients, which made this AMAZING! Put 1 chicken breast at a time in a large plastic bag & pound with the back of a saucepan, for evenness. In another large plastic bag, put flour mixture, adding 1/8 teaspoon garlic powder, 1/2 teaspoon dried basil & 1/2 teaspoon dried parsley (reserve 3 tablespoons, to thicken sauce). Can prepare up to this stage, the day before. Brown chicken in only 2 tablespoons butter & 2 tablespoons oil then remove from pan. In same pan, saute 1 diced onion & 2 cups of sliced mushrooms. Add 1 tablespoon chopped garlic the last 3 minutes, so the garlic doesn't burn. Use triple the amount of good quality Marsala & sherry. Add 3/4 cup cream (I use 1/2 and 1/2). Shake together 4½ oz. of chicken broth ( can freeze leftover carton) & 3 tablespoons of the seasoned, reserved flour. Add roux to pan & simmer 20 minutes, to reduce & thicken. Put chicken back in pan & simmer, covered, 10 minutes. Serve over broad noodles.
Truly a FABULOUS dish. Very simple and elegant meal. My personal modifications: Lightly browned 6 chicken breasts as per recipe (pounding out the meat, dredging in flour and seasonings and adding to butter and olive oil). After about 1 1/2 to 2 min per side, removed to a dish and poured over remaining pan juices. Clean out the skillet. Added another 4 T butter and 4 T olive oil and sauteed 2 8-oz boxes sliced baby bella mushrooms (rinsed of course), 4 finely chopped shallots and about a teaspoon (or 2?) of minced garlic. After about 4 min. I added 1 cup marsala, 1/2 cup sherry (not cooking variety) and 1/2 can chicken broth (I added the other 1/2 can into the pot of water in which the egg noodles later cooked). I returned the chicken to the skillet and let simmer in the sauce (without covering with a lid). All throughout - from browning the chicken to simmering the chicken in the sauce, I layered the seasoning - adding a bit more salt and seasoned pepper and continued to grind italian seasonings throughout the cooking. Served with buttered egg noodles. Absolutely heavenly. Thank you, Lisa, for submitting and sharing with us. You've made thousands of people very, very happy!
This was good but not great. I'm terrible at flattening meat and poultry so I didn't bother. I didn't add mushrooms either as my fiance hates them. The chicken was tender and flavor pretty good but I like the marsala dishes more from my favorite Italian restaurant. My fiance was neutral on this. I doubt I'll make it again.
simple. easy. but a bit bland. The 2nd time I added garlic, onion, and italian spice. Put the chicken in eggs before the flour mixture. Used a 3rd of the oil and butter. Tripled the marsala and sherry. Doubled the mushrooms. After removing the chicken I added a little of the flour mixture to thicken. My hubby is European and VERY picky about his food. But after this dish I got a backrub AND he drew me a bath! If only you knew him... this recipe is nothing short of a miracle! Thanks Lisa!
This is fantastic. I have been searching for a great recipe...this is it. I did follow advise from others: half of the butter and oil, added more mushrooms, used onions, sauted mushrooms and onions prior to adding, added a clove of garlic when wine went in. I used marsala wine but did not use the sherry. I also used Wondra in place of all purpose flour. I used a pinor noir we had opened for dinner. My husband went gaga for this dish...definitely will make again.
I only rate recipes that I follow EXACTLY because once you make changes, you are no longer rating this recipe!! This was one of the best recipes I have made from this site. It was easy (1 skillet) and fast. It's a keeper!
Great dish! Not quite as good as the restaurant but it will certainly be made again and again at my house. I followed the directions exactly and I found I didn't need to add anything to get a rich brown sauce with it. The only problem was that there wasn't enough sauce! To make more I doubled the marsala and sherry, threw in the rest of the container of mushrooms and added in about 2 tbsp of milk and cornstarch. Also, when it started simmering I added in 1/2 small sliced onion and 1 clove minced garlic. Perfection! Served with a side of angel hair pasta. The pic is of the original version without my modifications.
My husband and I found this dish to be simply delicious. I have found, however, that cooking chicken quickly on the stove results in rather tough meat. So, I followed the recipe with the exception that after all the ingredients were added to the pan and heated through, I transfered everything to a baking dish, cooked it in the oven at 300 degrees for 1 hr. As a result, the chicken was very tender and the sauce was very nice also. I do agree that some additional spices should/could be added to the flour mixture. All and all, this is a great dish!
This was easy and delicious. I took the advice of several others and used 1/2 the oil and butter; added lots more mushrooms, using portabello and white mushrooms; added 1/2 cup of chicken broth thickened with cornstarch to thicken the sauce some. I planned to add a few cloves of garlic as some others suggested, but forgot until everything was simmering, so I added a few pinches of garlic powder instead. I served it with Bella Rosemary Red Potatoes (a recipe from this site) and broccoli. Everyone loved it!
Are you kidding me?!?! I am still amazed at how easy this recipe was to make and how tasty it was. I've made this twice now. I made a just a few modifications. I bought thinly sliced chicken breasts, which saved me even more time. I dipped the chicken in egg and then dredged it in flour. I cooked them in the oil and when I was ready to turn them over I added minced garlic and capers to the oil butter mixture as well as almost double the mushrooms the recipe calls for (I love mushrooms). To compensate for the extra ingredients I did add 2 tablespoons more butter. I serve it over angel hair pasta. The second time around I doubled the sauce recipe so there would be enough to go along with the pasta. This version is better than any restaurant. Thanks so much!
This recipe was GREAT! I made a couple of changes that worked perfect. I added some garlic powder and salt and pepper to the flour and added about a half of a can of chicken broth to the marsala and sherry, then I removed the chicken and added about a tablespoon of wondra flour mix, and whisked it for a few minutes, then added the chicken back to the pan. It thickened the wine sauce, and made a little more. I also think the kind of marsala and sherry you use is VERY important. I used "Florio" sweet marsala wine, and I used "Cribari" california sherry. I went to a liquor store where I know the manager who is VERY knowledgeable about what kinds of wines and liquors to cook with. He sells to many fancy restaurants in the area. He highly recomended both. He was right, because it came out AWSOME! My children ages 10 and 14 don't usually like chicken marsala, but they loved this! I served it with buttered noodles and summer squash. This was a perfect weeknight meal, I will definately be making it again!
Bland. Needs less butter/oil, more mushrooms. I'd also recommend adding corn starch and cream as several others have suggested.
I rated this recipe in April of 2006. A friend of mine wanted this recipe, I told her how to sign up and go under my reviews. After reading the recipe she called me up about the review from Luv2CookDinner about the wine to use. Luv2CookDinner is right, do not use a cooking sherry or cooking wine ever. This will distract from the taste. Use a wine or sherry depending on the recipe that you would serve to a guest whether it be dry or sweet. (Original Review) I've been meaning to rate this for a long time. Just now getting to my ratings. This was excellent. I didn't change a thing. If I did it would be to reduce the sodium level as my husband now has to watch his salt intake. But as it is it's not to bad. Thanks for the great post.
We love this dish! Friends for dinner loved this dish. It is simple and quick. Tastes like you worked harder than you did. Double the recipe so you can have more.
I wanted to make chicken marsala tonight for dinner, and came across this recipe. Since there were so many mixed reviews I was a little leary. I decided to go onto Olive Garden's website and find the recipe they use. I did and this is it, minus the sherry. I was planning on omitting the sherry anyway, and followed the recipe otherwise to a T. Absolutely delicious, just like Olive Garden (minus the price.)
i followed this recipe as is. except i used some sweet red wine i had in the fridge. it was great and my kids loved it!
This is a great recipe. I have used it for at least 10 years as a company menu. Makes an elegant, quick dinner. I usually saute green peppers and onions along with the mushrooms. Also good made ahead and reheated. The marsala wine marinates into the chicken for a delicious taste. I have not tried it with the sherry but I am sure it is great.
This is really good. The first time we made this it was sooooo greasy!! DEFINITELY cut the butter and oil in half. The second time we made it we added more mushrooms, onion, minced garlic, half the oil and butter, and cream at the end. Fantastic!
OK, this is the best Marsala recipe we've ever tried. The second time we tried this recipe, I made a huge sandwhich with it. After slightly hollowing out a large loag of Italian bread, I first drizzled olive oil, placed a layer of provalone chesse, then the chicken, a layer of mozarella cheese folowed by the mushrooms, a few slices of red and green pepper, more provalone. Now squish everything down so the bread will close. Wrap the sandwhich in aluminum foil, and heat in a 350 degree oven till the cheese melts. Yummmmmmm!
Lisa, this was delicious. I've never made Chicken Marsala before and was surpised by how quick and easy this was. Next time, I'd let my chicken get a tiny bit more crispy before adding the wines. I agree with other reviewers about using good marsala and sherry. I used fit and trim chicken breasts already cut thin and trimmed well and they turned out perfect--saved me the step of pounding out the breasts. Thanks for the great recipe!
I love chicken Marsala and oddly enough, so does my picky husband, although he will pick out the mushrooms. Just more for me. I added extra mushrooms like everyone suggested and really think they are the best part of the meal. I didn't add any corn starch to thicken, just boiled it down. I also didn't have any sherry and only used Marsala. It tasted great. I will make again for sure.
Very good recipe-one word of caution...if you should use cooking marsala instead of straight marsala, make sure you cut the salt out of the ingredients, as cooking marsala contains salt. I didn't have Sherry so I used a little chicken broth, and it was very good!
UNREAL. We eat this all the time with a cheap bottle of marsala from a local Italian bakery. I always double the sauce and the mushrooms and add scallions and a touch of heavy cream. It is SO much better than restaurant recipes. Make sure to pound the chicken well (I use one of my five pound hand weights, lol!)
This recipe was absolutely delicious. I didn't have cooking sherry so i just added more marsala wine. Next time though, i think i will cut the oil and butter in half. there was a lot of grease left in the pan after cooking that i didnt want in the sauce.
I made some changes as did other reviewers: I used all marsala (no sherry), added chopped onion and garlic, extra mushrooms (4 c.) and doubled the sauce. I will definitely try it again with a few more changes: I will cut butter/oil down to 2 T. each (a little too oily) and double the flour coating because I thought it needed more seasoning... I had to salt and pepper mine.
Fast and very easy...good for a new cook! I added more mushrooms since we are big mushroom fans in the house and it was great. The sauce was very tasty too. The only thing I forgot to do was to pound the chicken breasts...which was probably why it wasn't as tender as I thought it'd be. Next time I will definately flatten them out and I'm sure that they'll be tender. The baby even enjoyed the sauce over fettecine and DH really liked it...he said it was resturant quality! This will be a keeper in our household. Thanks for posting the recipe Lisa!
Great recipe. The oregano is essential to the overall flavour. I use only Marsala wine (no sherry) and add cream to taste to the sauce at the end to give it that great creamy flavour. If cooking in quantity is best to divide the butter and oil so as not to have the first pieces of chicken soaked with oil while the last pieces are basically dry frying. Also if cooking in quantity have a warmed oven dish in the oven and add the chicken pieces to keep warm. Return the chicken to the pan or if too much chicken, cook the mushrooms and sauce and then add that to the oven dish and bake for around half an hour depending on quantity. A favourite.
I made this dish last night and it was excellent, however, I made a few already alterations culled from other reviews: 1. I added one clove of garlic to the butter/oil mix in which I sauteed the chicken to add a little more flavor. 2. I sauteed the chicken to completion, removed it, and then prepared the mushrooms and sauce before adding back the chicken for more simmering. 3. If you like things at all saucy, you must AT LEAST double the sherry and marsala wine. 4. I doubled the number of mushrooms and should have tripled them. 5. I doubled the amount of flour, oregano, and ground pepper, and I added some basil into the mix but I should have increased the salt a bit (although this will be a personal preference). Bottom line: I think the recipe as it is written is good, but might be a bit on the dry and bland side. We like sauce and spice so doubling selected ingredients (as above) really tilted the recipe in our direction.
I've made this numerous times and it always tastes great! I add a little flour in the later stages of cooking for a thicker gravy. My wife's fellow workers beg for me to make some for them!
Wonderful recipe. My family loved it! Instead of simmering, I browned the chicken in a skillet then placed the browned pieces in a preheated slow cooker. Covered and alllowed to steam while I sauteed the mushrooms in the skillet. I added the wine and sherry to mushrooms and allowed sauce to reduce. Then added to the chicken in the slow cooker. Chicken was fork tender and the sauce thickened a bit. Received great compliments. Will make again. Cookie S.
Wow. 4tbsp of butter AND 4 tbsp of olive oil? I used 1 tbsp of olive oil, no butter. Also used low sodium chicken broth rather than sherry, and used 4 tbsp of marsala. Tastes WONDERFUL and only 5 WW points per 4oz breast as opposed to 11.
Delicious. I do make a few changes, however. I caramelize a red onion in a small amount of oil. I use small crimini mushrooms and leave them whole or simply halve them to give them a more meaty texture. I double the amount of mushrooms called for. Also, use fresh Oregano in the flour mixture and dip the chicken in plain flour, egg and then the seasoned flour before frying to give it more of a crispy texture. Pounding the chicken flat piard style also helps it cook evenly. Use 1 cup of marsala or more. Cook the mushrooms, onions and chicken in the same pan at different times and use the marsala to deglaze while the mushrooms are cooking. Add the onions back to the pan and reduce the whine down by at least half. Add the chicken in, turn to coat and finish cooking it through. Serve over angel hair with a cream sauce. Parm on the side.
This recipe will make your whole house smell like a great restaurant. Very good and super easy. I did make a small change after reading other reviews. I added approximately 3 tbsp of heavy cream, about 1 tsp of minced garlic (jar) and a bit of cornstarch just to thicken the sauce a little. I also removed my chicken and cooked the mushrooms then added the chicken back in. It was just easier for me. Thanks for posting!
this was very good, I did make some changes which made it even better. I only used 2 chicken breast halves, cut in half and pounded thin. Used 2 tablespoons Olive oil and 2 tablespoons butter to cook the chicken, and added 1 tablespoon butter to the sauce for richness. I used 3 cups mushrooms (will probably use 4 next time) and 3 cloves garlic. I also increased the marsala to 1 cup and no sherry, and 1 cup chicken broth, which made just enough sauce, I also thicked the sauce with some of the leftover seasoned flour. After I cooked the alcohol out and reduced the sauce to consistency I was looking for I added the chicken back in covered and simmered while I was cooked the pasta. delish!
Great recipe, definitely give this one a try. Slight as they may be, I did make a few changes I’d recommend to others. MY CHANGES: I added ½ tsp. basil to the flour mixture and placed it in a Ziploc bag to coat each chicken piece individually – far less clean up. I also increased the pepper to ½ tsp. I browned the chicken for about 4 minutes on each side and then placed in the oven at 400 on a greased cookie sheet for 20 minutes. I doubled the sliced mushrooms and added 6 cloves of finely chopped fresh garlic, and one medium white onion, diced. I added the garlic and onion to the butter/oil first and once the aroma was to die for I added the mushrooms. I cooked until tender then added ¾ cup marsala and omitted the sherry (didn’t have any on hand). After the 20 min in the oven I put the chicken back into the skillet with the sauce and added just a dash of heavy cream. Covered, reduced heat and simmered. I served it over linguine and it was to die for and the chicken was VERY tender. Only other thing I would change is next time I will definitely at least double the sauce. It’s so good I caught my husband mopping up what was left in the pan with a chunk of bread!
This recipe was incredibly delicious. I used all recommended portions and ingredients, and it was perfect.
I followed several of the other recommendations by tripling the sauce, adding more mushrooms, cream and a little corn starch to thicken. AND I bought really good sweet marsala wine (not marsala cooking wine...it does make a huge difference. My husband loved this recipe. Thanks Lisa and fellow reviewers...this one is a keeper.
I was surprised how easy it was. My first time making Marsala and it was delicious!
This gets five stars because it was SO easy to prepare and tasted wonderful. I appreciated the comments of another reviewer who suggested using an egg slicer for the mushrooms-- that worked well and saved some time. I followed the recipe exactly except that I added some minced garlic to the mushrooms and about a 1/4 tsp crushed rosemary to the seasoned flour. I also doubled the wine so there would be extra sauce, and thickened it at the end with a flour/ water slurry. My husband felt that the sherry was a little overpowering, so next time I will make it with all Marsala. Overall, great, easy recipe. I will make this again.
Did not care for this at all - cooking the browned chicken in the wine sauce just made it taste boiled - yuk.
I wasn't preparing chicken, but pork chops on the grill and wanted the mushrooms marsala sauce to pour over the chops. I used 3 Tbs. butter, 3 Tbs. olive oil and melted them together. Then I added the mushrooms and some sliced onions to the pan. In a bowl I mixed the recommended marsala wine, sherry, and about a Tbs. of cornstarch and whisked it all together. Then I poured it over the mushrooms and onions, covered it, and let it simmer for about 10 minutes. OH MY GOD, YUM! It thickened up perfectly and I poured this over the pork chops hot off the grill. My husband was without words. We both agreed this was better than any marsala sauce we've had in any restaurant! There were NO leftovers!
WOW! This was a fantastic recipe... both relatively inexpensive and quick to put together, this is a keeper for sure. The flavor was so incredible - as others have said, at least as good as most restaurant versions. I followed others' advice and changed a few things: I halved the butter/oil combinatino; sauteed sliced red onions before adding the chicken to brown; doubled the wine and ended up adding a bit of sherry as well; mixed 1 T cornstarch and 1 T cold water and then added along with a dash of milk to the sauce to thicken; and added minced garlic and extra mushrooms with the chicken - just incredible! I made this with steamed red potatoes and veggies, a quick caesar salad and voila - dinner for two!
This recipe is pretty good as is, but I prefer to knock back the butter considerably and halve the oil. Some chopped up garlic is a welcome addition, which I generally will add after turning the chicken the first time to prevent burning of the garlic. Amount to suit your tastes that day (plenty if you don't have important people to meet in the next day or two) :-) I don't bother with the sherry, and sometimes instead of using marsala, I will substitute some good quality beer. There are many different varieties of beer that work well with it, depending on what you have on hand. I'm not talking about your average fizzy yellow lager here. Porter, saison/biere de garde or a Flanders red ale are most suitable to my tastes. This goes well with fried (or over roasted) quartered tiny little potatos, or grilled asparagus.
We love this recipe. On another note, how does one give a poor rating when they didn't even follow the recipe. Seriously????
The recipe is great! Reference comments by other viewers, I used less butter and olive oil; lots of three kinds of fresh mushrooms; used good quality Marsala and sherry; cut pounded chicken pieces into medallions and dipped them in Eggbeaters before dredging in flour mixture; threw in some capers; added chicken broth for more sauce; and stirred in whipping cream before serving on top of angel hair pasta sprinkled with fresh parsley. Entire dinner included cold heart of palm soup, spinach salad with apricots, blueberries, green onion, toasted almonds and burgundy poppy seed dressing. Dessert was Kentucky butter cake. Guests were duly impressed with this special dinner.
Excellent dish. I read what other reviewers wrote and took their suggestions when making this dish. I used a paperbag and used it to coat the seasoning mix. I also placed the butter into 1/3 c olive oil and melted it before adding the chicken. I then took the chicken out and place it on the side while I continued making the sauce. I decided to use 1 cup of marsala wine. I found a sweet marsala wine for $12. I added a clove of garlic, minced, along with the mushrooms which were cut in half into the skillet. I let it cook a few minutes before adding a little heavy cream. I then thickened it up a by adding some cornstarch with water. I then added the chicken back into the sauce and I let it simmer before adding it to the pasta. It is a wonderful dish I plan on making again.
Just like a restaurant's and gobbled down by the whole family. Kids love to pound the chicken. Agree with other reviewers - definitely double the sauce and the mushrooms.
Excellent!!!!!!!!! Added cream at the end for richness. Was terriffic!!! Also added italian seasonings to the flour. Pure amore! Thank you for the recipe!!
Loved it as did everyone else. I doubled the chicken, pounded and cut each breast once pounded into 3 nice pieces. I tripled the sauce and used chicken broth in place of sherry. While browning chicken, I added equal parts butter/oil as needed until all chicken was done browning. Added two 8oz cartons of sliced mushrooms to pan, marsala and chicken broth. Thickened mixture a bit w/chicken broth and reserved flour used for dredging chicken. Swirled an extra TBLS or two of butter into the sauce at the very end. Also added some salt and fresh ground pepper and a bit of fresh parsley. Put all in an aluminum pan and finished later in the oven so I could serve it hot when needed for my guests. It was great. Recipe is a great start (or just as is) with room to add your own touch to it. Thank you for sharing! This website has made me a pretty darn good cook! Enjoy!
I love chicken marsala and have been searching for one similar to the one I had in a little pizza shop on Long Island,N.Y.There's is the best I ever had. This comes close.I added 1/2 tsp.garlic and omitted sherry. Added 12 oz. mushrooms.Tasted wonderful,but as mushrooms cooked it weakened sauce. I added 1/2 chicken broth mixed with 1 T flour to thicken.I think next time I will double or tripple sauce so there is enough to pour over rice.This is really tasty but I will experiment with this to try to make it like the one I had in N.Y. Thanks Lisa for sharing.
A simple classic dish that will have you wanting more. I omitted the cooking sherry and added 3/4 cup of the marsala wine as suggested by a reviewer. Perfecto!
This was delicious. I used chicken tenders instead of breast, and I didn't flatten them. I also added 1 tsp of cornstarch at the end to thicken up the glaze. My very finicky kids, who don't even like mushrooms, ate this with no complaints. Plus, it was super fast, a bonus for us busy moms.
Sacred cows, this is fantastic! I, like others before me, have doubled, nay, tripled the mushroom count in this recipe, and also have added cream to make the sauce thicker. Other than that - just grabbed a decent California Marsala wine for about $6.00 or so, and I didn't use the cooking sherry, it turned out GREAT. Served it over a nice pile of angel hair pasta. I DEFINITELY suggest making extra sauce, as the chicken comes out nice and moist, but the noodles are, well...... noodles and they need some sauce. Very good dinner recipe and it took me about 1 hour total, from start to finish, to prepare and cook and serve!
I made this with the few changes I read in the reviews. I took the chicken out after browning and then did the mushrooms and onions. Stirred in the Marsala Wine only did not use the other. Also added a few cloves of Garlic. After the mushrooms and onions were cooked a little while put the chicken back in for about min's. Then I removed the chicken and thickened the sauce with cornstarch and water mix. It was very Yummy! Will make again and my husband does not like boneless chicken breasts thinks they are dry and have tried many recipes and this one he loved!
I made this recipe today. It was really good. I cooked the mushrooms, onions and garlic in butter first. Took them out of the pan then fried the chicken until brown. Took the chicken out and then cooked the marsala and chicken broth with corn starch to thicken. Added the mushroom mix and chicken back in pan. Turned out great with plenty of gravy.
Not exactly a low fat recipe, but it was incredibly good! Very easy, too! Easy to remember, so you don't have to get out the recipe box every time you want to make it, and I plan on making it ALOT!!
loved the trick about pounding the chicken in a ziploc bag, no mess. doubled the sherry and marsala wine, & also added a few garlic cloves(sliced thin) and a couple sprigs of rosemary. tried a mushroom bonanza with morels, shitake, and garden variety...turned out AMAZING! great recipe and low maintenance with high taste!
I agree with many other reviewers. This is an excellent recipe. Next time I make this I will cut back on the butter and olive oil. I think 2 T of each is enough to brown the chicken. I used a lot of mushrooms. They seem to release water when cooking and dilute the flavor of the sauce a bit. I think this dish has a delicate flavor. I didn't think it was bland. I served mine over a bed of well salted thin spaghetti and enjoyed it very much. Next time I think I will make it much healthier by serving the chicken with a plate of steamed vegetables like carrots, peas, broccoli, and green onion. I should also add that the chicken breast was very tender as well. Thank you for an excellent recipe. And many thanks to the other reviewers for their suggestions as well.
I hate to say it, but this was horrible. I love Chicken Marsala, but had I been served this in a restaurant I would have sent it back. The wine taste was overwhelmingly strong. I even let it simmer for a while longer hoping it would burn off, but it didn't. This was a real disappointment. I've even made chicken marsala with Holland House marsala and canned mushrooms and it tasted better than this.
A great chicken marsala recipe, super easy too! I made this dish over pasta in less than 30 minutes. I cut the chicken breasts into medallions to speed up cooking, and doubled the mushrooms, marsala and sherry - since we like a saucy pasta. I think it added more marsala flavor too. When the chicken was completely cooked through, I added a couple of tablespoons of heavy cream to make the sauce creamy. It turned out perfect, just like we've had at restaurants! A definite keeper!
This is the most delicious and easy recipe I have made with chicken. I always order chicken marsala in restaurants so I decided to give it a try at home. My husband and I loved it. It was a great hit and so easy to make. I followed some of the other advice and added twice the amount of wine. sherry and mushrooms. The mushrooms were from a box and a bit hard so I will stick to the recommended amount next time. I also took the chicken out after it was cooked and continued to cook the sauce. I also added some chicken stock and corn starch to make a thicker gravy. Thank you for all the suggestions. This recipe is well on its way to becoming a family favorite in my house.
Fabulous recipe! Some changes I made: marinated the chicken in Marsala & garlic, added fresh garlic & onions, used two cups of Marsala and 1 cup of heavy cream. Served over mashed potatoes made with parmesan, oregano, garlic powder and fresh parsley.
Yum, Yum, Yummy! the only thing I added was fresh minced garlic to the mushrooms and added about 1/2 cup of chicken broth mixed with a TBS of flour to make a thin gravy/ thick sauce. I served this over garlic butter egg noodles. The chicken was SO moist!
This was very good. I was not going to deviate from the recipe except for the addition of garlic but at the last minute I just had to thicken the sauce. I removed the chicken and kept it warm and then added about 1 tbsp of flour mixed with approx 1/4 cup of marsala wine and a couple tbsp of heavy cream up to a boil then down to a simmer and put the chicken back in the sauce and served immeadiately over angel hair pasta. I did not regret this change. Thank you Lisa for this wonderful recipe!
This recipe was excellent. I made a few changes: - Reduced butter and olive oil by half - Added garlic to the hot oil and garlic before adding the chicken - Skipped the Sherry and used 1 cup of Marsala - Used 2 cups of Mushrooms
Let me start off by saying that this is my favorite dish to eat. I've tried many chicken marsala recipes but none compares to this. It's so easy and delicious!! I make it often and have never had to put away leftovers--It's a HUGE hit. Thanks lisa.
This turned out delicious, though I agree with other reviewers it would have been bland without some additions. I cut down on the butter but kept the oil the same. I also added 2 garlic cloves to the oil/butter to give it some extra flavor. I also added basil to the flour mixure to give is some extra flavor. I also need more sauce so ended up doubling the sauce after the chicken was already cooked. I used the marsala, sherry, butter, oil, oregano, basil, garlic and more mushrooms for the suace. I also added some milk to it to make it creamier. It turned out great for what I needed.
The Chicken Marsala part of this recipe was absolutely delicious. I doubled the mushrooms, Marsala wine, and sherry to make extra sauce. However, I served it over angel hair pasta and even with some of the marsala sauce poured over it, the pasta seemed blah. I might follow some other reviewers' advice and add heavy cream to the sauce at the end of the cooking time. **UPDATED 11/27/07 Served this with brown rice and it was much better. The rice seemed to soak up the marsala sauce. I still forgot to add the splash of heavy cream at the end, and I still think it needs it, to be honest. The sauce needs to be a bit richer.
This recipe was VERY easy and tastes great!
i made this for my boyfriend and myself the other night and it was absolutely delicious! for some reason my supermarket had neither the cooking sherry nor the marsala wine, so instead i took a guess and grabbed a bottle of red cooking wine - thankfully it turned out to be a good guess: the dish was fabulous! to make up for the missing wine, i added a bit of rosemary and garlic, and it was so yummy! the aroma was amazing and the flavours were simply bursting out of it! thankyou for a lovely recipe, will definitely be making this again!
Very tasty. I cut the recipe down to a serving for one with the exception that I used 1 1/2 cups of mushrooms, 1/4 cup marsala wine, and a splash of sherry, because I wanted lots of sauce and mushrooms. It was very good. I did saute a small about of onion & 2 cloves of garlic in the butter/oil mix before adding the chicken. I would make this again.
I took ORCHIDS13's advice and added a can of cream of mushroom soup to the sauce after cooking the chicken, used extra marsala rather than sherry, and doubled the mushrooms... and Oh My Goodness, was this delicious! I also used six tenderloins without adjusting any other measurements, but we had plenty of sauce. I served it with garlic 'smashed' potatoes and broccoli. It came very close to rivalling my favorite restaurant's chicken marsala and will definately be one of my favorite dishes to make.
Love, love, love this recipe! It's the closest thing I've found to the version I love in a local restaurant. I followed the advice of some other reviewers and used a good quality sweet Marsala, doubled the sauce & mushrooms and added a bit of half & half and cornstarch/water mixture to thicken. Next time I think I made the mistake of doubling the olive oil & butter when I doubled the sauce, but I definitely did not need to do so as it was quite oily. Will definitely be adding this to my list of favorites!
This was fantastic. Like other reviewers, I added a bit of minced garlic (1 clove) when adding the mushrooms. I omitted the sherry (didn't have any) and increased the marsala to 3/4 cup, and added 1/4 cup chicken broth. I also thickened the sauce using about 1/4 cup cream with about a tbstp of cornstarch. Excellent!
Great recipe! If you’re planning to serve it over pasta (which works really well), I recommend doubling the sauce but easing up on the oil. (The oil can mute the flavors and texture of the dish.) Otherwise, stick to the recipe and it’s easy and delicious.
Much better than I expected, especially after tasting the marsala straight. (I am SO not a wine drinker. Ick.) But after fully cooked, this was pretty delish. I did remove the chicken from the skillet after browning, placing it in a warm oven to rest. I added diced shallots with my mushrooms, and finished the sauce with a very healthy dash of heavy cream. Served with whole wheat fettuccini, with sides of red grapes and soft cheese on crackers. I will definitely make this again. Thanks.
This was my first time making chicken marsala.....this recipe was SO easy! My family loved it. I did double the wine and sherry and it made the perfect amount of sauce.
Easy and delicious. I have made it twice and the second time i added the remaining flour mixture to the pan and therefore had more of a sauce. I also cooked chicken on high heat at first to brown it more- much better. We like it served with mashed potatoes w/ a little oregano in them. Definitely a keeper!!
Very good! Very quick! I shall be making this again & again. I omited the sherry because I don't care for sherry. I used marsala cooking wine. Gordon Ramsay says it's OK to cook with cheap wine, yes? Glad I did, because it knocked off about $8 extra dollars (and we're all looking for inexpensive meals to put on the table) I would have spent on the wine. Instead of keeping it all in the skillet, I removed the chicken and placed it in a 350 oven to finish cooking. I then put the marsala, mushrooms in the skillet with the remaining oils and such, then eyeballed chicken stock and heavy cream. I added a roux of cornstarch & water and it thickened it up soooo nicely! Poured those succulent mushrooms on top of the chicken. Delish!
This was the BEST! I made it for a small dinner party, and was so nervous since I was trying a new recipe, but they RAVED about it! My husband said it was the best chicken he had ever had... I did double the sauce, and since I made a large batch, I put the chicken in a casserole in the oven on 250° and poured the sauce and mushrooms over it rather than completing it in the skillet. I will be making this again!
A little sweet. Next time I will buy dry Marsala wine to see how that turns out.
I have been making Chicken Marsala for years and served it as a special dish to my family. This is a very good recipe but due to the fact that I have to watch my sodium I use Marsala (3/4) cup and don't use any of the cooking sherry as cooking sherry has lot's of sodium in it. But this is just me, others may not have a sodium problem. Still a great recipe!
Delicious! My husband was actually chair dancing while eating this dish. I took the advice from other reviewers and modified just a bit. First, I sauteed the chicken in the butter and olive oil and removed from pan. Then, I sauteed the mushrooms (doubled .. could have tripled) with a clove of minced garlic and a little more oregano. I used one cup of marsala wine and thickened with cornstarch and added a little half and half. I put the chicken back in the sauce to heat through and served over linguini. Fantastic, Lisa!! Thanks!!
This dish was excellent! I did make some changes, though. I used thinly sliced chicken breasts & removed them from the pan after browning in order to make the sauce. I used Holland House marsala & sherry from the supermarket, which worked out perfect because I don't like a super-sweet marsala(just remember that these contain salt, so don't add alot of extra salt if you use these). I also added 1TBSP cornstarch mixed w/1TBSP water to thicken. I added chicken back in at end and simmered for several minutes. Also, I doubled the recipe & still could have used more sauce for the two of us(over pasta). Delicious!!
Cut the chicken in pieces, use half the oil and butter, brown the chicken pieces first, then the mushrooms, double the mushrooms, thicken the sauce before serving and it's great.
Delicious. You can't really mess up chicken marsala. The only change I made was to use less oil/butter. Way too much in the recipe. And I used chicken tenders instead of pounded breasts. Served with fettuccine and broccoli.
Quick and easy and even better with a few modifications. After I browned the chicken with some garlic cloves, I took it out and proceeded to cook the mushroom wine sauce. Somebody already said it but I'll say it again, why brown it if you're just going to drown it? Anyway, I left out the sherry and added a chicken bouillon cube or two and some heavy cream at the end (I rarely measure anything). Served it with homemade garlic mashed potatoes and green beans. Can't wait to make it again!
We skipped the sherry on this and added extra Marsala--it was absolutely amazing! The recipe is super easy to follow, but you don't even have to measure it out. After making this one time, you can just eyeball the ingredients and adjust to your own taste. Since we love mushrooms, we about tripled the mushrooms in the recipe, as well. This is going into our collection of staples--I could probably eat it every night of the week! While I would follow the advice of other reviewers who removed the chicken before adding the mushrooms, I would NOT add cream or any other thickening agent as some other reviewers have suggested. If you are patient and just let the wine reduce, it creates a thick, luscious sauce that doesn't need to be thickened at all. You just add the chicken pieces back for a few minutes to warm them up before serving.
I used a little bit less wine and about one cup of chicken broth, as well as a teaspoon of cornstarch to thicken the mixture more quickly. I also used Portobello mushrooms for a richer flavour. Other than that, I followed the recipe to a T, and it was delicious. Have made this before, and will likely make it again. Goes well with Farfalle pasta (I find) and a side of veggies. See picture. :)
As Emeril would say...this is happy chicken! I have made chicken marsala several different ways through the years, but this is definately the best..better than the restaurant! As one person mentioned, I also added a splash of heavy cream...yum, but this recipe is wonderful! Thank you Lisa!!!