Comments on: alex’s chicken and mushroom marsala

By: Joba

Joba — Thu, 09 Feb 2012 16:24:09 +0000

YUM. Served this with Garlic bread, slathered in a garlic/butter/parsley mix and broiled. Pretty excited for lunch today: A hoagie sandwhich made with the leftover garlic bread, chicken marsala AND, wait for it… melted swiss. Never been so excited to eat lunch at my desk…

By: Carrie

Carrie — Wed, 11 Jan 2012 02:54:47 +0000

This was hands down the best chicken marsala I have ever tasted. Thank you for this blog- you’re an amazing cook!

By: Kristy

Kristy — Wed, 04 Jan 2012 05:59:12 +0000

I made this recipe for dinner this evening and it was fantastic, as are all of the recipes that I’ve made from this site. I had to use Merlot, and the flavor was great. Your blog is turning me into a great cook. Thanks for the inspiration.

By: Kelly Cavanaugh

Kelly Cavanaugh — Wed, 04 Jan 2012 02:05:03 +0000

Used sherry instead of Marsala and it was very tasty, both my wife and two year old daughter enjoyed this very much. Great recipe.

By: Omar

Omar — Mon, 28 Nov 2011 04:13:39 +0000

The wine guy said substitutions like sherry or port are fine (tasty).. but the flavor profiles are different. I bought the Marsala as he recommended and I am very happy. Major flavor here!

By: Joana

Joana — Wed, 12 Oct 2011 17:45:08 +0000

Hi Deb,
In lack of Marsala wine (I just can’t find it around here), what would you suggest as a substitute? Would Port wine do?
Thanks!

By: Alison

Alison — Thu, 06 Oct 2011 08:02:54 +0000

I made this last night and it was fantastic! Served it over pasta (I am in Italy, so I felt I had to), and it was a delicious meal. My husband could not get over how moist the chicken was.

By: Karen

Karen — Sun, 18 Sep 2011 01:37:28 +0000

Hi Deb,

I have skinless chicken breasts just purchased yesterday (4- how perfect!) but with budget I can’t excuse going out tomorrow to buy chicken with skin. What would suggest I do to substitute for the fats (quality) and flavor that will otherwise be missing? Or is it best I just wait?
Thanks a bunch!

By: Michelle

Michelle — Tue, 13 Sep 2011 20:53:40 +0000

I made this over the weekend for dinner, and I loved it! I’m a minor, in a state that doesn’t allow minors to purchase cooking wine, so I substituted a mix of apple juice, vinegar, and water for the marsala. I have no idea what the original recipe tastes like, but my version turned out really good!
My roommate and I split the leftovers for lunch the past few days and I love that this reheats well–mine stayed moist and smelt really, really good.

Thank you for the recipe, it was amazing!

By: Kara

Kara — Thu, 04 Aug 2011 01:24:58 +0000

I was looking through your archives today for some inspiration as to what to make for dinner. My hubby and I decided to give this a whirl & absolutely LOVED it! Thanks for the fantastic blog.