Easier Chicken Marsala Recipe

Wow, what a recipe! I really didn't think it would turn out to be so tender and juicy, but it was. So many chicken recipes turn out dry, but this one was just wonderful. Made my kitchen smell awesome! I made it with rosemary potatoes and fresh green beans. What a meal! Thanks for the recipe!

I made this for my husband last night and it tasted just like the version from the Macaroni Grill. I took the advice of many of the previous reviewers and used more mushrooms, including chopped portabello, twice as much Marsala wine (the sweet variety), and slivered garlic added with the mushrooms. I also simmered the entire thing for 35 minutes covered for the first 20 and then uncovered for the last 15. In addition, I decided to put in a bit of heavy cream at the end, which I figured couldn't hurt!

I really liked this recipe, but I did make a few changes which I think made it even better. After I browned the chicken breasts I removed them from the pan and sauteed the mushrooms along with 3 cloves of crushed garlic. I then combined one can of cream of mushroom soup with a cup of marsala wine, then poured the mixture over the chicken I returned to the pan. I let simmer for 15 minutes, and it was the best I ever had.

I made it as written and I thought the chicken was overcooked by the time the mushrooms were cooked. My family also likes more sauce than this makes for over the chicken and some noodles. So this is how I made a 3 star recipe into a 5 star meal. Pound the chicken to almost 1/4" thick, cut into smaller pieces for ease cooking and serving, Dregde in the seasoned flour and cook the chicken in usually 2 separate batches. I remove the chicken while slightly under-cooked in the center to a glass baking dish in the oven on the lowest temp just to keep warm (the chicken will continue to cook slightly). I add more butter, add a little marsala to deglaze the pan quickly, add then the mushrooms and cook them fully (that's how my kids like mushrooms). I place the mushrooms on top of the cooked chicken in the oven, then add chicken broth and more marsala to the skillet, bring to a boil, take some of the leftover seasoned flour from dredging, put it in a small Tupperware container with some water or broth and shake until dissolved. Add to boiling broth slowly and stir until it's the right consistency for you. Pour over chicken and mushrooms and serve with egg noodles.

Loved it. Super easy. I did caramelize some onions before putting the chicken in the pan. In the end I added approx. a tbsp. Heavy cream to thicken it a little. It was delicious and chicken was perfect and not over cooked. Served it over penne noodles.

I added broccoli, bringing to a boil, draining and adding to dish after everything else is done, last 5 minutes, to capture flavor, (adding a dash more of wine over top). I used pinot grigio wine, I did not use butter; (forgot), used a 12 oz can of mushrooms, taking chicken out after sauteeing mushrooms and then adding 1 Tbs crushed garlic, then adding chicken back to pan when garlic started turning brown, adding little more wine. *I do not use garlic salt, I use *garlic powder so food is not too salty and so I can add more of the garlic powder, (as well as garlic and crushed garlic), to taste. I serve over a bed of fettuccini pasta. Used all due to what I had on hand. Very tender & moist and flavorful! Saved this recipe for the future!

I took the advice of a previous reviewer with some modifications. I used bone in but skinless chicken thighs and did not bread them. I browned one side of them and then took them out. Sautéed mushrooms with garlic powder for 3-4 minutes. While they cooked I combined one cup marsala wine and a can of cream of mushroom soup along with the seasonings that would have gone in breading. I combined well and then poured mushrooms into that combination and stirred well. I put the chicken back in the pan and poured this combo over it. Brought to boil and then simmered for about 20-25 minutes until chicken temp was done. After, I took out chicken. Combined 2 tblspoon corn starch with same amount of water and then put into mixture to thicken. Let simmer four minutes after stirring well. It came out great!

Did as one other reviewer suggested and after cooking the chicken I plated it and cooked the mushrooms in butter. When done I combined 1 cup marsala and a can of cream of chicken soup with the mushrooms. I brought this to a boil then reduced the heat and simmered while stirring. The chicken can be added back at that point and heated. Because I wanted to serve it later, I placed mine in a baking dish, poured the mushroom sauce over it, and heated at 350 for 40 minutes. It was perfect!

This was excellent and easy. The longest time is browning the chicken. I added Trader Joe's everyday seasoning to the flour. I cooked the chicken and then removed it and cooked the mushrooms and onions in the wine. We like it a bit saucier so I used more wine and butter than the recipe called for. I used some of the seasoned flour to thicken it and then added the chicken back in and let it cook in the sauce on low for about 15 minutes. Will definitely make this again.

We discovered two things with this recipe: 1) it can be made gluten-free (substitute gluten-safe flour for wheat flour at a 1:1 ratio); and 2) it can be made vegetarian by using thick parboiled potato slices before breading and frying per recipe instructions. I included both chicken and the potato slices in this evening's Marsala to feed all appetites. Every plate left the table clean and conversations were limited to 'mmmm's' and nods of approval from adults and children, alike.

After reading other reviews, I tripled the mushrooms and doubled the marsala wine. I also added a sauteed onion, because I was concerned that it needed more flavor. I whisked the marsala wine with the leftover flour and added half of a cup of heavy whipping cream. The result was bland, so I zipped it up with some spices. It turned out wonderful, very tender. Thank you for posting this recipe.

Easy and delicious

This deserves more than five stars.

I have been making this for years and everyone loves it. I do all more Marsala and some chicken broth because our family likes more sauce. It is easy and looks so elegant!

Very easy......I thickened the wine with flour since I like it thicker.

Easy peasy! Ok recipe

Easy and delicious!

Easy weeknight dinner. Added beef broth, rosemary, parsley, carrot chips, and shallots!

Made me look like a pro chef!

I liked that the recipe was a bit more simplistic than the average marsala recipe and I didn't have problems with the chicken being dry like some other reviewers but overall I thought it was pretty bland. It's definitely edible with some extra salt, lemon and garlic but I wouldn't use this recipe again.