Review: Chix thighs in Marsala Mushroom Cream sauce over noodle

[Lchiles]

This was one of the best recipes of the year IMHO. I found myself licking my plate. I also made too much of it, but I couldn't stop myself from finishing it all. My only change for the next time I make it will be to use boneless chicken thighs and perhaps cut them into bite size pieces prior to putting them over the noodles. Perhaps even using linguine instead of noodles. I want to make it again real soon. Please let me know if anyone else has tried this. YUMMY!!! LaurieC

[Tina_B]

I made this last month and I found it very tasty also. Used boneless skinless breasts instead and it still turned out great. I thiink I reduced the sauce a tad too much, so next time I will make some extra.

[rinsav]

I also made this with boneless, skinless breasts, but I thought it was great too!

[tuff2000]

This really sounds wonderful, But I was wondering if anyone has ever tried it with anything other than chicken? I was thinking shrimp or scallops? What do you guys think?

[Lchiles]

Tuff 2000,

Haven't tried Shrimp or Scallops, but think it would be a definite replacement for chicken thighs!! Please give it a shot, then let us know how it turns out. Thanks, LaurieC

[irishspy]

Was this in the October issue, a back issue, or one of the annuals? I can't find it in the database and it sounds delicious. :)

[tuff2000]

It's from the May 2001 CL. Here, it should be on this thread:

http://community.cookinglight.com/showthread.php?s=&threadid=7873&highlight=chicken+marsala+cream

[irishspy]

It's from the May 2001 CL. Here, it should be on this thread:...

Ah, there it is. Thanks! :D

[tuff2000]

Okay, I am planning on making this recipe tonight. I going to use shrimp in place of chicken, so my question now is "Should I omit the chicken broth"? TIA

[semmens]

We made this tonight and it was really good. I doubled it since there are 6 of us and also because dh usually eats at least 2 CL "portions". ;)

I agree it would be great with boneless thighs but I guess you would cut down the cooking time a little. Anyway, I will definitely make this again.

Laura

[Laurielee]

thank you rofr the review, I was just lookng at chicken thighs in my freezer and wandering what do with them.
I will make them this week
laurie

[wallycat]

I'm curious if anyone has comments about making this with seafood.
I'd like to try scallops.

Also, any good Marsala wines to try/use for this recipe?

Thanks.

[semmens]

I used the Florio Dry (about $12 a bottle, but that's in PA:rolleyes: ).

I tend to think scallops might be overwhelmed by the flavor of the sauce, but I bet pork would be good.

Laura