Nutritional Information

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 4 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.

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.