Reviewed: Feb. 13, 2008

The chicken was great tender and juicy, I have never had portabello mushrooms before and I thought they were fantastic. Only thing is no directs with the flour so winged it and too thick also kinda salty won't use boulian again

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lhause

	Cooking Level: Intermediate Home Town: Greeley, Colorado, USA Living In: Kersey, Colorado, USA
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Reviewed: Jan. 15, 2008

I don't know if I messed it up or what, but it just tasted like brown gravy over chicken and mushrooms to me.

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Angela


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Reviewed: Dec. 22, 2007

very good!

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kac2research

	Cooking Level: Intermediate
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Reviewed: Aug. 14, 2007

I made this recipe last night and my husband and I loved it! I will say the browning sauce was hard to find (because it didn't clearly state what it was). The flour totally threw me off like most. At first I ended up with a mashed potatoes lokking flour mess. I had to go back to the grocery store and buy more flour, broth & garlic (because I had just enough for one time). I didn't use Kosher salt. I used Lawry's instead (sparingly so it wouldn't make it to salty). I used it with egg noodles and a salad! Marvelous with a little tweaking!

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obgynrn


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Reviewed: Jul. 31, 2007

This recipe is easy and delicious! Chicken was so tender and juicy, and the sauce was out of this world.

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HAEFMEISTER


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Reviewed: Jul. 21, 2007

I loved this recipe, but, after reading all the reviews, I "tweaked" it a little. I used 6 garlic cloves and 2/3 cup marsala wine. I know that sounds like a lot, but we like garlic, and it made it absolutely wonderful.

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Rhonda


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Reviewed: May 22, 2007

Fantastic! I added a 1/2 teaspoon of black pepper and also upped the garlic a couple of cloves to add some more favor to the sauce. My family loved this. Many dishes but it was really not as many as I would have thought. It was well worth it!!!

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georgiaviking

	Cooking Level: Intermediate Living In: Unionville, Pennsylvania, USA
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Reviewed: Apr. 23, 2007

I liked it wasn't as good as Macaroni Grill but very close. The flour I just threw in a handfull just to thicken the sauce. Nixed the browning sauce and added about 2 more cloves of garlic. I dirtied alot of dishes doing all the separate frying. Added italian bread crumbs to my flour also.

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BORSHIA


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Reviewed: Feb. 5, 2007

Great recipe! Just needed more fresh Garlic for a little more flavor.

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J. Love


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Reviewed: Dec. 22, 2006

there is something definately missing from this recipe. I did everyting up to adding the broth and wine and what came out was something like brown mashed-potato-paste.

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ctm603


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Reviewed: Dec. 26, 2005

This was good. I have made another Chicken Marsala recipe that I do like just a little bit better. I think I will stick to that one. I do appreciate the post...thanks.

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TchrJrHi

	Cooking Level: Intermediate Home Town: Saint Louis, Missouri, USA Living In: Florissant, Missouri, USA
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Reviewed: Dec. 14, 2005

This was just O.K., nothing great. Took a lot of work. Won't be making again.

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JDVMD

	Cooking Level: Expert Home Town: Elizabethtown, Kentucky, USA Living In: Paducah, Kentucky, USA
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Reviewed: Sep. 12, 2005

It looked fantastic and the sauce had a nice consistency, but it was a little on the bland side. I would make again, but add more marsala wine and other spices.

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fritz


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Reviewed: Sep. 3, 2005

I "LOVED" this recipe. It was easy to make and was a huge hit at my party. The only confusing part was the flour so what I did was use half for the sauce and half for the chicken.

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Kay


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Reviewed: May 18, 2005

If I can make this – anyone can. Not only was this easy, it was Delicious! It tasted like the one at Macaroni Grill Restaurant. The only thing I did not like about the recipe was about the Flour part. It states you will need ¾ cup of flour, divided. Not sure what that meant. I had flour left over. Other then that, this recipe – ROCKS! YUMMY! I’ve passed this recipe to all my friends.

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ESTHERSON


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Reviewed: May 7, 2005

I REALLY wanted to LOVE this receipe, but I can only say that to me, it's just "ok." I keep eating it thinking that something was missing, I just couldn't tell what. I would try this recipe again and perhaps use a bit more marsala wine. The overall flavor of the dish just wasn't as robust and I hoped it would be. I think it's because I'm comparing it to the chicken marsala that I do love at the Cheeskecake Factory. The other thing I don't like about this recipe is the instructions for the flour. Yeah, it tells you to have flour on hand, divided, but when it tells you to add flour to the sauce, it doesn't tell you how much to add. I just had to wing it. I didn't like that. Other than that funky quirk, it's an easy recipe to follow and produces a nice, rich sauce. I doubled up the sauce recipe thinking I'd need more, but I didn't have to. Again, decent recipe, but didn't have that robust taste I was hoping for.

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PRETYBLKGRL

	Cooking Level: Intermediate Living In: Chicago, Illinois, USA
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Reviewed: Mar. 15, 2005

my whole family loved this recipe!

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MAREMARE101


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Reviewed: Feb. 25, 2005

This has to be the best Chicken Marsala I've had. It does take a little time to make, but the end result is definitely worth it.

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RIDDLE54


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Reviewed: Aug. 29, 2004

A little time consuming, but well worth it! Tastes fabulous!! We doubled the sauces and tossed the extra with fettuccini -it was great!

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AMI


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Reviewed: Aug. 6, 2004

I thought this was great! I didn't have any beef broth on hand so I used beef bullion instead. Also used 2 mushroom caps instead of 4. Great flavor, will definitely make again!

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WDSCULLY

	Cooking Level: Expert
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