Comments on: Chicken Marsala Recipe

By: Bobby

Bobby — Tue, 15 Sep 2009 01:51:45 +0000

Lori – I cant say I would recommend making this ahead of time. However, if you wanted to, just cook according to the directions but dont bread the chicken. So leave out the flour. Leave the chicken in the sauce and refigerate, and reheat when you are ready to serve.

By: Lori

Lori — Mon, 14 Sep 2009 16:19:32 +0000

can you tel me how to make this ahead of time for a party. Need to make it to serve 10 and want to make the night before with tenderloins and no breading if possible. THANKS!!

By: Don

Don — Sat, 16 May 2009 04:02:48 +0000

I was told sweet Marsala??

By: DogD

DogD — Thu, 12 Feb 2009 19:00:42 +0000

I’m cooking the mushrooms as we speak! It looks like it’s going to turn out great.

By: Ivy

Ivy — Thu, 12 Feb 2009 10:48:44 +0000

This dish has my name all over it. I must definitely try this one.

By: Bobby

Bobby — Wed, 11 Feb 2009 16:15:02 +0000

Steve – great question actually. You are right, you use dry marsala.

By: Steve

Steve — Wed, 11 Feb 2009 15:16:47 +0000

I know this might sound stupid but do you use dry Marsala or sweet Marsala wine? I am thinking dry, but I don’t know. Thank you.

By: Morten Pedersen

Morten Pedersen — Wed, 11 Feb 2009 14:08:26 +0000

This looks yummy; I think we must try this dish one day. Thanks for sharing.

By: Gourmet Food

Gourmet Food — Mon, 09 Feb 2009 12:49:28 +0000

When I cook Marsala I always add the pasta to the sauce so that the Marsala coats the pasta. I also cook the chicken right in with the sauce as well. I usually use tenderloins rather than breasts.

By: Maggie

Maggie — Mon, 09 Feb 2009 01:44:53 +0000

Hi Bobby,
I’ve made chicken marsala in the past, but never knew to put in oregano. I will be trying this recipe very soon! It looks delicious!