Chicken Marsala with Portobello Mushrooms

All I can Say is this was Not! Last Night's Chicken! I followed the recipe for each step. The only changes I made were marinating the chicken in Italian Dressing for a few hours and then discarding the marinade before I dredged the chicken in 1/4 cup flour in a large ziploc bag.. coated beautifully for browning. Oh and I did not have Marsala, I used a decent red wine instead, Perfect! With a side of Fresh Steamed Asparagus, my husband ate this recipe and would Never Eat anything that includes mushrooms. Easy, a few steps, but well worth it! And on a week night! Bravo! Will Definitely make again for family dinner/Guests, very, very, very good! Thanks for the Recipe!!!

It turned out absolutely delicious.

I made the recipe exactly how it is written. It was easy to make and smelled delicious. It was good but I felt like it was lacking something and I was craving a more deeper, richer taste. The Flour on the chicken also turned kind of soggy when it cooked in the oven in the sauce which I did not care for. Not horrible but not what I was hoping it would taste like.

Amazing!!! We went back for seconds!! Definitely keeping this recipe

I made a number of changes, most significantly with the cooking method, and ultimately was left with just a fabulous, superior dish, 5-star quality being an understatement. I did not use chicken, only because I had pork tenderloin to cook tonight. This recipe is suitable for either, and whether you use chicken or pork tenderloin, both are lean, tender meats that require brief cooking. I saw no need, then, to bake this – and I didn’t. I sautéed the sliced Portobello mushrooms in olive oil. I removed them from the pan, added a little more olive oil and butter, and BRIEFLY cooked the flour/salt/pepper dredged meat, a few minutes on each side. (I cut the pork tenderloin into medallions) I removed the meat from the pan and kept it warm while I made the sauce: I again added a little more olive oil and butter to the pan and BRIEFLY cooked the garlic before deglazing the pan with the marsala, then added a slurry made with a SMALL amount of flour and beef broth. Browning sauce was not necessary (see my posted photo). I served this over spaghettini with garlic, butter and olive oil. The meat was moist and tender, the sauce rich and flavorful, the Portobello mushrooms the perfect complement to both – just a beautiful dish. I rate this 4 stars rather than 5 because in my opinion the large amount of flour called for is not only unnecessary but excessive, olive oil is more appropriate for this dish than vegetable oil, browning sauce is not necessary, nor is the baking step.