Recipe Review...Chicken Marsala ll from All Recipes Magazine

What is on the menu today?  Chicken Marsala from All Recipes Magazine.

Chicken Marsala II

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Recipe By:CMITCHEL97
"Flour coated chicken sauteed with a mushroom and Marsala wine sauce. Mmmm, rich Marsala sauce, tender chicken - this recipe is sure to please! Great served with rice and veggies, if desired."


  • 1/4 cup butter, divided
  • 2 cups sliced fresh mushrooms
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon salt

  • 1 1/2 pounds skinless, boneless chicken meat - cut into 12 pieces
  • 2 slices bacon, diced
  • 1/4 cup cold water
  • 1 teaspoon cornstarch
  • 1/2 cup dry Marsala wine


  1. Melt 1 tablespoon butter in a medium skillet. Saute mushrooms until soft, remove from skillet and place in a small, covered bowl.
  2. Mix flour, garlic powder, salt and pepper in a shallow dish or bowl. Dredge chicken in flour mixture. Place bacon in same skillet and cook over low heat until cooked but not crisp. Add 2 tablespoons butter to skillet and saute coated chicken over medium heat for 2 minutes each side, adding remaining butter as needed to prevent burning.
  3. Place chicken on a dish, cover and keep warm. In a medium bowl, slowly add water to cornstarch and mix together, then mix in wine. Pour liquid mixture into skillet, together with reserved mushrooms. Heat until mixture begins to boil and thickens, then pour over warm chicken and serve
I studied the recipe and gathered my ingredients...

As I was looking over the menu I realized I did not know any thing about Marsala wine.  Check out my next blog post on "What in the World is Marsala Wine?"
So what is my rating of this recipe.  I would give it an 8.5/10.  It is really good.  I would double the sauce and the mushrooms.  The chicken breasts I used were a bit thick and took much longer to cook then the recipe called for.  All in all a really good recipe.
Happy Cooking and Wine Tasting Everyone!


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