6 Reviews of Chicken Marsala With Basil and Mushrooms

From: Lavender Lynn

On Dec 22, 2007

This is very good. I doubled the recipe and followed ingredients pr recipe except I added 1/2 C of cream at the end to the gravy. The flavor was not affected by cream. I tasted before and after. I wanted to have lots of gravy for mashed potatoes. Made for BT 2007

From: mummamills

On Oct 11, 2007

this dish is definately "company worthy" I used skinless thighs, as I dont like breast meat. I doubled the mushrooms, (1/2 cup was only 2 mushrooms) and used 1/2 a diced onion, as I didnt have onion powder. Australian Marsala is very different to the ones in the USA, it is stronger and sweeter, more like a port, so I cut back a little on that, but added a little more stock. I really thought I would miss the cream in this, but I didnt at all. The sauce simmers down to a thick glaze, and tastes like heaven!! this is a real keeper for me.

From: Mom2Rose

On May 9, 2008

Aussie/NZ Swap#16: This is a tasty dish!! I love chicken marsala and this did not let me down!!

From: Kep

On Jul 14, 2008

Very easy and tasty dish! I followed the recipe as is and my husband and I love it! I served it with a salad and veggie rice dish. Thanks for the recipe! Kep

From: mikekey

On Oct 18, 2008

Very tasty and an easy dinner that looks and tastes "fancy". I served with mashed potatoes and carrots. My only regret was I should have doubled the sauce ingredients to put on the potatoes. Made for Fall 2008 PAC.

From: JoeyV

On Mar 9, 2009

Fantastic! I added ~1/2 Tsp corn starch at the end of step three to thicken the sauce a bit.