Alex's chicken and mushroom Marsala from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • Grywhp on July 03, 2020

    Great flavor and easy. Used thighs. A little bread on the side to soak up the sauce is nice.

  • anya_sf on June 03, 2017

    I made it with chicken thighs and cooked them longer in the liquid (did not pound). It was good, but the sauce wasn't thick enough for my taste, so I thickened it with cornstarch. I also increased the amount of mushrooms, as we are mushroom lovers.

  • Jane on April 18, 2015

    I didn't love this though I did make a mistake by not reducing the Marsala before adding the chicken stock so I think the mushrooms and the sauce would have had more flavor if I hadn't got distracted. Also I made it with chicken breasts which was what I had but I think I'd prefer it with thighs. So maybe worth repeating with those changes.

  • jaelsne on February 25, 2012

    Absolutely delicious. It's a little different from restaurant dishes that I've tried, because the restaurants usually pound out the breast and lightly bread it before it is sauteed. Everyone raved about this recipe, made exactly as specified.

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