Chicken Marsala Recipe (2024)

I had no idea what chicken Marsala should really taste like, so I thought I would give this recipe a shot after looking on several sites and reading quite a few reviews. I followed the recipe to a tee no changes at all. O.M.G. It was the most horrible thing I have tasted in almost all of my 50+ years of cooking!!!!!! Even my husband (Who will try anything) spit his spoonful into the kitchen sink! GROSS!!!!!!!! What a waste of time and ingredients. I only gave this one star because the posting site doesn't allow you to give zero stars.

I made this tonight & was easy & very tasty. I did add more Marsala after reading the reviews. I also add a bit more butter for flavor. I left out the peas. I served it over garlic fettuccine so that may have helped with the flavor but my husband said it was a keeper & make it again.

Not a lot of flavor, not sure why. Disappointment. Used all ingredients as stated, but not real impressed with this recipe.

Followed the recipe as is with the exception of the peas and it came out terrific. Served it over wide egg noodles. My picky eater 7 year old thought it was too sweet/tangy so you can adjust the amount of the Marsala wine to suite your families palate. When I make this again I would leave it as is. Everyone else in the family gobbled it up.

Loved this dish. Came together quickly. Served it with mashed potatoes and peas.

Very good. Followed recipe except for clarified butter step. Used a little less broth and more Marsala Will definitely make again.

Henry1118, u know u can add marsala wine to your liking. U dont have to follow recipe verbatum. Some people are just dumb!

This is one of the best new dishes I have tried in a long time! So good! I did not serve over pasta, so there was plenty of sauce.

Good, not outstanding as some have rated. Makes me think they have never had a truly scrumptious Chicken Marsala at a good Italan restaurant. Will add a few twists including a bit more Marsala.

A quicker version is to put 1-1 1/2 pounds of chicken legs...cut thigh from leg...into a slow cooker then add a can of reduced fat cream of mushroom soup and half can marsala or sherry and set on low for eight hours. The sauce is great over barilla plus angel hair pasta. It received rave review from family ! 2

This chicken didn't have enough Marsala flavor for me & my husband.

Great dish, very tasty. DH prefered it without the pasta. He thought it soaked up too much of the good sauce. I loved it with the pasta. Will definetly make this again & again!

This was good, not great.

This was a hit for all of us, including our 3-yr-old. This is definitely a lighter version of Marsala - not as thick, tangy or sweet as the traditional dish. My husband doesn't usually like Chicken Marsala because of the sweet taste, but he loved this one for the milder taste (this has plenty of flavor, just not as tangy/sweet as the heavy Marsalas I've had at restaurants). I on the other hand LOVE Marsala dishes - and this one is no exception! We made extra to have left overs and ended up eating the whole thing in one dinner. Even if you don't particularly love Marsala chicken, this one may still be worth a try.

A regular in semi-monthly rotation at our house. I am lazy, so I cut the breasts in half and use half low-fat margarine and half olive oil or just olive oil instead of making clarified butter. I also LOVE marsala, so I've been known to throw in a little extra. This is good with pasta, but over mashed potatoes, it is even better.

Wife not keen on it, other recipes are tastier.

One of my favorite dishes of all time - however through the years I have made a lot of changes. I actually quit using chicken in the dish, it just didn't need it - I also don't bother to clarify the butter first and I don't use flour. INSTEAD, I make this as more of a soup with Egg noodles. I use the entire can of chicken broth and a full cup of Marsala wine - also extra peas, mushrooms and shallots. It always comes out excellent and it is so easy to make!

It is fantastic! Moist and bursting with flavor. I've made it several times and always get raves from the people I cook for.

Awesome & easy. I only had bone in chicken breasts available so, I used green beans instead of peas, and roasted red potatoes instead of pasta, it was great. It was a restaurant quality dish. Can't wait to try it with pasta! :)

DELICIOUS! Perfect as is!

Great recipe. I garnished with capers, cuz I don't really like peas....

yum - definitely no leftovers with this one. I was sopping up the delicious sauce with bread at the end... (could have licked my plate!)

I substituted the marsala with dry white wine and it turned out beautifully. Will try with quinoa next time instead of pasta. Excellent dish!

www.mydorot.com thinks this recipe rocks!! what a great date night dinner anyone could do especially if you use Dorot Garlic, more time to primp, and any level foodie can do it!

This was delicious! It only took about 40 minutes to make. The chicken was really tender. My husband and I both loved it! I will make it again for sure.

This recipe is fantastic. Everyone (including my husband who doesn't like mushrooms) loves this dish. Really really good.

Absolutely incredible and our children love!

This was delicious! Only word of warning is that, for us, it only yielded about half as much sauce as we felt it needed. Not a problem as I took the leftover chicken, topped with bottled marina, part-skim mozzarella, and grated parmesan for a quickie chicken parm the next day, and served with the leftover noodles. Two dinners in one!

Excellent recipe. It was easy to make, and the chicken turned out very moist. It wasn't overly sweet like many restaurant versions of chicken marsala. The flavor of the mushrooms really came through.

Great recipe! A few tips that made it extra yummy & slightly lighter for us: doubled shallots & garlic & used 12 oz steak mushrooms in order to double the sauce; used half butter/half olive oil to brown chicken; saved 2 cups of the pasta water (used linguine) and used that to make broth with "Better than Broth". I used 1/2 c of the broth to toss with the linguini (also with olive oil & garlic), then used the remaining 1 1/2 c of the broth (from pasta water) for the sauce. Using the pasta water helped thicken so I could use skim milk instead of half & half. No peas here either - personal preference. I tossed the pasta with a bit of the sauce first and heated it through so the pasta already had the yummy marsala flavor.

Easy to make, very good. I actually used chicken thighs but followed all the directions and it turned out great. The peas were good but you can leave them out if you'd like and it wouldn't be a big deal. I served over whole wheat linguine. Great complete meal. Would definitely make again

I'm not much of a cook and I found this recipe easy enough. The chicken turned out very juicy. I will make again.

have never made chicken marsala before -- this was wondeful! Husband loved. as others suggested used baby portbellas and doubled sauce. definitely use a good marsala. will certainly make again for company. served with noodles and quickly sauteed fresh brocali

This was quick, easy, and flavorful - stumbled upon the recipe when looking for a way to use up chicken and mushrooms. Used baby bella mushrooms and didn't bother clarifying the butter. Used marsala cooking wine so I wouldn't end up wondering what to do with the rest of the bottle. The sauce was delicious. Served with green beans and salad, and all three of my kids gobbled it up. I would serve this for a family gathering or dinner party - tastes like you spent all day in the kitchen, but can be made for a weeknight meal.

Solid Chicken Marsala dish - didn't use the clarified butter (use margarine due to a dairy allergy) and doubled the recipe which made for extra sauce. Also left out the half & half but stirred in a little extra marg. at the end. It tasted great as evidenced by 4 clean plates! Glad I made double because now we have leftovers for lunch tomorrow! Would absolutely make this for company/dinner party.

Wow!! This recipe was amazing! I felt like a 5 star cook! This is a recipe you can use to show off to your family. I made this for my chicken marsala fanatic roomate and she loved it. Next time I am going to double the mushroom sauce. I served it over mashed potatos to soak up all the sauce. Soo good!

This is a truly outstanding recipe! Like some others, I lightened it up a bit -- using 1/2 the butter and whole milk instead of half-and-half. I also doubled the mushrooms, using 8 oz button and 8 oz sh*take. Even my kids loved the mushrooms -- so I'm planning to add more next time -- maybe some portobellos! All in all, this is a winning recipe!!

I left out the peas, substituted milk for half and half, and used pre-sliced baby portabella mushrooms. It was outstanding. My picky 5 year old had seconds (minus the mushrooms). Definitely will make this again.

WOW this turned out great! Definitely use less butter and substitute milk for half and half to cut the calories back a bit if you'd like. I used canned peas instead of frozen, because the frozen ones do not cook quickly enough. I also bought thinly sliced chicken breasts to save some time, and they worked beautifully. It tasted even better the next day.. make sure to use a decent marsala wine and fresh mushrooms instead of canned..it really makes the flavor!

At 585 calories how in the world is this considered a light recipe???

I make this recipe alot. Works just fine if you don't clarify the butter. I also use skim milk. Make sure to pound the chicken breast really thin so you get the nice sauce flavor. Always a hit when I make it.

I've made this twice and both times it was great! I added more peas than it called for. Pounding the chicken flat is key. Yum!

This has become my go-to dish for a crowd. It always gets raves and requests for the recipe. I use about 4 lbs thin-sliced cutlets and quadruple the recipe for 24. It takes some time, but it can be done a couple of days ahead of the event. I divide it into 3 pans and reheat (covered) in a low (200) oven for an hour or so. Served with a pasta/broccoli salad, green salad and rolls. Perfect.

I am Italian, and this is my staple recipe for chicken marsala! YUMMMM. I use ww noodles and make the rest the same and it is delicious....a really great meal all around. TRY IT!!

This recipe was fantastic! I'm not a big fan of chicken, but my husband requested this dish and I knew that Cooking Light would have a healthier version of it. The directions are detailed and need to be followed carefully and it does take a while to make, but it was DELICIOUS. Probably the best chicken dish I've made. I paired it with a mushroom and herb risotto, which was a great compliment to the sweetness of the marsala sauce. I will definitely be using this again when we have guests!

Had I not made this myself, I would have sworn it came from a restaurant. The flavors of this meal are so incredible. I would serve this to guests without question, which is always the highest rating for me. Note: I read that sweet and dry marsala are interchangable; I only had sweet and it turned out wonderfully.

My 2 boys and my husband loved this (which is rare)! I left out the peas and added a little cornstarch to thicken it a bit. I served it over noodles and there wasn't quite enough sauce so I will double it next time. I will definitely make this again!

This was truly excellent. Everyone in the family enjoyed it. I threw in extra peas because my kids really like them (!), but other than that followed the recipe pretty closely. I did serve mashed potatoes on the side instead of pasta, but either would be fine. This is definitely a keeper.

This was delicious! I served with garlic mashed potatoes instead of pasta. A total household hit! Would love to know the nutrition facts w/o the pasta.

mmmm!

This was a great recipe. It only took about a half hour to complete, which was great for a week night meal. It was light and tasty. I served over spaghetti and it was the perfect amount.

Outstanding! I used whole wheat pasta and 2 TBSP. fat-free sour cream instead of the half & half, and tripled the garlic. I also cooked the mushrooms in a covered skillet so they released their juices, and didn't let them dry out. I think doing this helped make more sauce. Served it with haricot vertes with toasted sliced almonds which provide a nice crunchy counter to the sauce. Everyone loved it; it's easy and fairly quick. I'll definitely add this to the regular rotation and make it again. Love it!!