A delicious dish of chicken breasts pan fried and them simmered with mushrooms and wine. Lovely and easy.
This recipe has fundamental errors that make me refuse to even try it. 1) There is no such thing as "cooking sherry". There is either drinkable sherry or undrinkable sherry - just like wine. Most savoury recipes are happy with a good dry sherry. 2) No recipe with Marsala in it should have sherry within a million kms. Marsala is there for its uniqueness (a lovely drink and flavouring) - why ruin it with even very good sherry? In particular, you should not use Marsala 'substitutes' (sticky, sweet Boronia, for example) - there aren't any. It must be imported from Sicily. - 07 Feb 2013
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 USA and 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 USA and Canada)