Fabulous/easy! The ONLY change I made with ingredients was the sage - hate sage. Instead used a tsp of my favorite Herbes de Provence. Also, to Judy01, try and find an herb you like and/or cut the amount down to your liking. We're not big spice/herb fans either. Also, I put my oven proof platter in the oven on 200 & placed the chicken pieces on it as I finished sauteing them. When done with sauce, pulled platter out of oven & poured sauce over top. Done perfectly! Had roasted asparagus with.

This isn't actually a review. Iewant to know is the chicken breast actually done or can I leave it in the sauce to heat and cook s little time longer. I hate herbs. How will it turn out without sage or anything else.

Love chicken marsala and would love to try this recipe. I don't eat dairy, is there a non-dairy substitute you can suggest for the heavy cream? thank you!

This was so delicious! My BF and I loved the way it came out. I used boneless thighs and I didn't have sage so I used fresh thyme. I'm so glad I made enough for having left overs because we're already looking forward to dinner!

So good and so easy! I didn't have sage and since my husband doesn't care for sage I did leave it out and it was perfect. I served it with roasted potatoes and steamed broccoli. My whole family agreed it should go into the regular rotation.

Tried this last night and it was amazing! My husband made it and we used the cooking wine marsala with no changes to the recipe and it was one of the best things we've had in a long time!

I haven't tried dry marsala, but I'd say stick to sweet You can definitely taste the sweetness of the sweet marsala and it really balances out the earthy mushroom flavor.

This recipe WAS amazing my entire family loved it and I have a 2 year old. I used Marsala wine from my grocery $5.99. Very DELICIOUS like my 2 year says.

Would dry marsala work instead of sweet?

@Tatana - @abiebaby47- You can make this without cream. Cream thickens into a creamy sauce as it cooks, half-n-half does not give the same texture or thickness, but here's one option that tastes fantastic. When the mushrooms are softened, before adding the Marsala, whisk about 3 Tb of flour into the skillet. Cook approximately 2 minutes, then whisk in the Marsala. After the Marsala is incorporated, whisk in 1/2 c chicken stock, simmer until it begins to thicken, whisking occassionally.