This was extremely good. I did double everything and added 2 pieces of chicken. I couldn't wait for the wine to reduce, so I took some of the dredging flour and mixed it with the sauce & thickened it that way. I had to sauté the mushrooms separately as there was not enough room in my huge iron skillet. Having said all that, my 21-year-old who begged for chicken Marsala, and has been trying various recipes on his own and has tried it at various restaurants said it was the best Marsala he's ever eaten and had 3-1/2 helpings and about a pound of bow tie pasta! I thought it would be brought up several notches with the use of a good Marsala and fresh oregano and letting the sauce reduce the way the recipe states. Great recipe though - thanks for posting!!
Easy and delicious! This is one of my favorite dishes when I go out, so I'm glad that I can make it at home and still have it taste delicious! Next time I would use thin cut chicken breasts so they cook more evenly.
Very tasty. Doubled the sauce and mushrooms. I used cooking Marsala and it ended up a bit salty (it has salt added to it). Next time I will use the Marsala from the actual wine section. Definitely a family fave!