Chicken Marsala
Chicken marsala is usually high in fat and calories. But in this version, the flavor really comes from deglazing the skillet with the broth and wine, so even though I eliminated extra oil, the taste isn’t lost. —Nancy Granaman, Burlington, Iowa
Reviews
I did not marinate my chicken which for me was the best way to go. I doubled the sauce and added Rosemary at the end then served over pasta.
Very good...I made a little extra sauce.
Delicious! Used apple juice instead of wine. Wonderful dinner with hot rice.
it was excellent. Very easy to make great flavor and the family loved it.
Delicious and easy to make served it with a side of ginger sweet potatoes.
This recipe was very good.I made a few changes for our tastes and with the ingredients we had on hand. I did not put the chicken with the Italian dressing.I substituted gluten free flour for all-purpose flour.I also added onions. I will definitely be making this recipe again. It was very tasty!
I have never cooked with Marsala wine before, could anyone tell me if it matters if it is a red or white wine? Please give me any advice that would be helpful. Thanks!
The chicken was very good but the sauce was just a watery thin liquid. did every thing like recipe called for, nobody even took any of it.
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This recipe is a keeper,it taste like something you would get at a fancy restaurant,I use apple juice instead of the marsala,and served it with pasta and a salad,very good.