If you pat the chicken dry and dust it with the flour and let it sit for a bit of do the flour in the am and leave in fridge until ready to sautee it will stick to the chicken better and not fall off. This is a method used in commercial kitchens. but not overloading the flour is the key.
Tried it tonight. After reading the reviews, I also added minced fresh garlic, and some minced onions. I also coated the chicken with Potato Flour instead of white flour(less carbs) . I will defintely make it again. Thanks.
I use a similar recipe, though no flour, brown the chicken on one side then flip and add just the wine (no stock). I also cover so it heats through and the chicken absorbs the wine flavor. On simmering heat I cook for 10 mins then add mushrooms till soft. Delicious!
I skip the flour step because it just peels off (add a bit mixed with water at the end to thicken if needed) and just brown the breasts nekkid. I also add way more FRESH mushrooms--like little sponges that absorb all the savory flavors, they are THE BEST part!
Yummy! I used chkn tenders I didnt have marsala wine, so i used white wine, i didnt have chkn stock so i used vegetable broth. i added a lot of more mshrms and i added grlic pwder and onion pwder, didnt coat the chkn w/ flour, added crnstrch in sauce,didnt have lemon so i used lime. will make again
This recipe is wonderful! My fiancee says it tastes like fine dining quality and will be made many times over. The only suggestion to be made is to add a tad more sauce and more mushrooms. Very delicious!
Used ground-up 'grape nuts' (cereal) for the coating and added spices - garlic powder, parsley, spicy pepper etc. (what ever you like to your taste). Did add 1 egg to dip chicken in and then the coating - but this covered about 12-14 chicken tenderloins (prefrozen). Added crunch -stayed on also.GOOD
This was great. I had my nephew make it. Very simple. I added a litte onion and garlic powder for flavor. I usd the flour in the sauce to thicken for a gravy instead of breading. The whole family loved it. It will be made again in my house.
We loved this. I served it with whole wheat pasta tossed with olive oil, parmesan cheese and parsley. I will make this again but next time I won't coat chicken in flour before browning. Next time I will add the flour to the sauce to thicken before adding the chicken back in.Thanks for sharing!
I see a lot of comments that the chicken coated in flour got soggy... why not try Panko bread crumbs? the give an excellent crunch and don't usually get soggy. You can find them with the oriental foods in your local grocery store or you can go to an oriental market to get them. - 6/21/09
Very good! However, I found it to be a little too lemony for our tastes so next time I would cut back a little on the juice. I also added the whole can of broth and a little extra wine. Yummy.
This chicken was great! I cooked the chicken breast in Pam instead of oil to save a few calories. Also, I used sodium free, fat free chicken broth. My family loved it! Thank you. P.S. Add extra mushrooms. I used portabellos.
I made this for my anniversary dinner. It was amazing. I used thin sliced chicken breasts and the flour didn't get soggy. I added extra mushrooms, artichokes and sun-dried tomatoes. Then I served it over whote wheat angel hair pasta. We have already made it again because it is so good!!!
Excellent low fat recipe, everyone loved this chicken marsala. It's our new standard recipe bye bye butter overload. I substituted gluten free all purpose flour to eliminate the gluten since I benefit from gluten free.
This was delicious! Very easy to make and my hubby loved it. I will definitely be making this again! I split the chicken breasts, browned them and added them to the sauce at the end. I definitely recommend getting the Marsala wine. It added such a good flavor!
I loved this! I didn't have any Marsala, so I used plain red cooking wine, I didn't have any Chicken stock so I used white cooking wine, doubled the mushrooms and added a heaping spoonful of minced garlic. I think I'll call it "Red & White Chicken" lol.
Absolutely fantistic, I'm still salivating! I made it for my whole family last night and everyone loved it. I can't believe it's "diet" food - this is definitely a keeper. My husband wants me to make more sauce on the side next time :) Instead of Marsala Wine I used Port. Tonight ... leftovers
I took the grapenuts suggestion and used white wine.I read most of the reviews and made a few changes We like it a lot and will definitely make it again. served Broccoli Brown Rice and carrots looked great on the plate.
This recipe was not only extremely easy to make but is one of the tastiest chicken recipes I have had in a long time. My family raved over this which is a HOOT! because they don't even know it was a low cal meal!!
This is a very easy recipe and filling. I served it with brown rice pasta. What a wonderful and easy meal. I also didn't have the Marsala wine and used some good white wine I had. My husband really enjoyed it too.
Very easy recipe, only variation was that I used vegetable broth because I didn't have chicken broth. Oh yea I used two large chicken breasts and followed the recipe exactly as if for four breasts and I felt that the sauce was perfect. Not sure if it would have been enough for 4 servings. Try it!
I have made this twice now, following the recipe as directed. Simple dish to prepare but delicious and seems like it took much longer. Served this time with sauteed spinach with a touch of garlic. We'll definitely be having this again.
This TASTES great! However, I would skip flouring the chicken breasts initially and later add 1 Tbsp of flour to the wine sauce as it is reducing. (It's really only there as thickener for the sauce). Also, butterfly & pound your chicken breasts before cooking (they'll cook faster).
I coated the chicken with flour and, as ECLARE13 suggested, I let it rest in the refrigerator for an hour before browning. The coating stayed on, even when warmed up for dinner #2 two days later. Very Good!
This is my favorite Italian dish. I thinly cut my chicken breasts into medallions. Lightly coat with flour and then Flash fry...Just for a minute as they cook so quickly. Add the mushrooms, wine, water and simmer till the sauce thickens a bit. Simmer done is less than 5 minutes... Chicken is Mois
I normally don't like wine in cooking, but thought I would give it shot this time...delicious! I did add more mushrooms just cause I needed to use them up (and I love mushrooms). I will definitely make this one again.
this was delicious! i made it again, using a shallot, and yellow bell pepper instead of the mushrooms, and used a Chardonnay instead of the marsala, as that is what I had on hand... totally different flavor, but every bit as good.
made it just like the recipe said except I used whole wheat flour. It was fabulous. The flour stayed on and was not a bit soggy. I did put the flour on a plate and quickly dipped the chicken in it giving it a very light flour coating. Will make this often.
Just made and the only change I made was I doubled the sauce and I cut the breast into pieces in order to make th chicken go farther....my frozen pkg did not have as much as I was expecting when it thawed. It was very good! Definitely a keeper!
ECLARE13 was really helpful with the tip on drying and flouring the chicken ahead. The crisping went beautifully! I did add onions after I took the chicken out and before the marsala. My husband and I really liked this dish! So many chicken dishes end up bland, but not this one. Thanks!
Loved this recipe! Will be making it again very soon. The only thing I did different was rather than put the chicken back into the frying pan is I put it in a casserole dish, poured the sauce over and baked it until the chicken was done. I served it over brown rice. mmmmm!
I dont know what everyone else where eating when reviewing this recipe but this was AWFUL. I figured this would be bad when I saw how much lemon was in it. But I followed the recipe anyway. One bite and the rest went down the drain. This might be good without the lemon.
This recipe desperately needs shallots. It would take it to a whole 'nother level and not add many calories. You also need to pound the chicken out with the flat side of a meat tenderizer, it makes the chicken cook more evenly and dramatically improves the taste - TRUST ME ON THIS, will be amazing!
I add twice the mushrooms called for (because I love them) and added some diced onion. After adding the mushrooms and onions, I covered the pan and turned it down to simmer. The chicken turns out so tender!