Comments on: alex’s chicken and mushroom marsala

By: Debra

Debra — Wed, 04 Nov 2009 19:18:24 +0000

I made it Chicken and Mushroom Shiraz. It was delicious. Thank you for another great recipe that I will likely make again and again.

By: v

Thu, 22 Oct 2009 12:58:45 +0000

sooo good! All of your recipes always come out perfect, thank you!

By: Tanya from Online Colleges

Tanya from Online Colleges — Tue, 20 Oct 2009 20:12:30 +0000

Wow this looks amazing. I love mushrooms. Thanks for the great recipe, I’ll definitely be making this.

By: Dining Detour

Dining Detour — Wed, 14 Oct 2009 21:53:13 +0000

I tried this recipe out and it was delicious. My new favorite way to prepare chicken is to dredge it in a mix of flour and Emeril’s Creole Seasoning. Sounds crazy but really added something special to the chicken. This recipe is a keeper.

By: Ramen

Ramen — Sat, 03 Oct 2009 21:00:04 +0000

I tried this recipe today and it was greeeat!
I use a Chianti wine, no Marsala in my area.
Everybody loved it!

By: Julie

Julie — Fri, 26 Jun 2009 23:51:53 +0000

I just made this (with a couple substitutions for things I had in the kitchen) and it was AMAZING. My BF raved about it. I used crimini mushrooms, white wine and skipped the parsley and it was still great. Thanks for a great recipe!

By: ruby

ruby — Fri, 12 Jun 2009 13:27:43 +0000

When we made and ate this dish on Monday, all it got from both of us was a ‘meh’ – I’m not a chicken-eater at all but my boyfriend loves it so I wanted to make it for him. The button mushrooms were squeaky as we ate them and the chicken just seemed a little blah and dry. However, when we reluctantly pulled it out for dinner last night (Thursday), and heated it up, it was fantastic! The mushrooms had become softer, but meatier, the chicken was moist and really tender and the sauce! It was rich and smooth, buttery (I had still cut down the butter and oil in the recipe, browing the chicken in a non-stick pan). So next time I will know to make one day, wait three days and then enjoy.

By: Thomas

Thomas — Fri, 05 Jun 2009 05:45:32 +0000

Hi this looks beautiful I will be giving it a try tomorow night.

Cheers
Thomas

By: akageorge

akageorge — Fri, 29 May 2009 01:05:22 +0000

Love this with the ’shrooms — my recipe has lemon juice, but no mushrooms! Will have to try this. I pound the chicken breasts thin instead of halving them — it also makes them tender, so my 87-year-old mom can eat them easily. I also give them a light coating of flour before they hit the pan. The first time I made Chicken Marsala, I went to a liquor store and asked which was best. The clerk happened to have a son who is a gourmet chef, and she showed me the one he used: Cribari — sweet and under $7 a bottle.

Kat, did you make a veggie version? I’m thinking eggplant or zucchini cutlets …

By: Alina

Alina — Sat, 28 Feb 2009 10:21:06 +0000

Hi,

Sorry, silly question, i am cooking this tomorrow, and when you say chicken breasts “halved”, is that through the thickness or a cross-section?
No marsala here so going to use a white and see how it goes, should be good but not the same :(