Chicken breasts are braised with Marsala wine and mushrooms. Easy enough for a midweek supper, yet impressive enough for guests!
I really like this recipe. I did not used the sherry wine and instead I poured more Marsala wine. I added more mushrooms, in total 100g. I served the plate with rice with some mixed vegetables. It was delicious and got 5 star rating from the family ! - 18 Oct 2012
This recipe was really good. I modified it a bit. I did not use cooking cherry, I used 3/4 of a cup of marsala wine instead. I used twice the mushrooms and after I browned the chicken I removed it from the pan and cooked the mushrooms and some shrimp and them added a little heavy whipping cream and reduced it to make a marsala cream sauce and then I added the chicken back and served it over garlic and basil fettuccine. It turned out awesome. I have work in a few 5 star restaurants and had chicken and veal marsala in a lot of restaurants and this is the closest I have gotten the dish to taste myself!! - 18 Jun 2002 (Review from Allrecipes US | Canada)
oh my gosh this dinner was amazing! Not only that, but incredibly easy. I made a few changes, as usual, and everyone -loved- the results. 1- To make it easier to clean up, i put the flour, salt, pepper, and oregano in a resealable plastic bag, then added the pounded chicken and shook it up (one breast at a time) to coat. It's just easier and cleaner that way. 2- When browning the chicken breasts, i added a few sliced cloves of garlic. mmm 3- I doubled the sauce, probably trippled the mushrooms (the more the merrier, right?) and then thickened it with a slurry (water-cornstarch mixture) at the end so we could enjoy it over the angelhair pasta i served it on. So good. 4- i added a splash of heavy cream and a splash of chicken broth to the sauce, to make it richer and creamier, like i'm used to Chicken Marsala being. as other users suggested, buy good Marsala wine. It's really not all that expensive, especially if you compare it to how much it costs to eat out at a nice italian restaurant. - 25 Apr 2003 (Review from Allrecipes US | Canada)