This is a simple and elegant Italian dish, perfect for a weekday dinner. Try it with a side dish of garlic mashed potatoes. Fantastic!
Classic Chicken Marsala this isn't, but I don't care WHAT you call it, this is just a wonderful dish. With the exception of using less oregano (just sprinkled a bit over the flour-dredged chicken) and adding a couple of cloves of fresh, minced garlic with the mushroom mixture, I prepared this exactly as written. Colorful presentation, perfect blend of flavors. I served this with penne pasta and additional sauteed fresh spinach as sides. Outstanding recipe! - 24 Jan 2008 (Review from Allrecipes USA and Canada)
Ok - here is the deal. I just made this tonight. I thought it was good - Although the marsala (I used a dry marsala) was a little too overpowering -next time I would use 1/2 C to 3/4 C - not a whole cup. I would use a little more mushrooms and sundried tomatoes. I would use less butter (my god, 3/4 of a cup??) and I would use more spinach. Actually, I did use more spinach - the recipe calls for 1/2 cup and I used about 2 cups. This will probably taste even better tomorrow, so the flavors have a chance to "marry" overnight - I probably would make it again, but next time I would: use more portabello mushrooms, more sundried tomatoes, more spinach, less butter and less marsala. This recipe has all the ingredients for an excellent dish - the amounts of the ingredients just need to be tweeked a little bit. - 22 Dec 2005 (Review from Allrecipes USA and Canada)
This was fantastic! The sun dried tomatoes add a great flavor. I used tomatoes packed in oil so I cut the butter almost in half and it still turned out perfect! I also added a clove of garlic and a green onion to the sauce for a little more kick. - 05 Jun 2002 (Review from Allrecipes USA and Canada)