“Chicken marsala is usually high in fat and calories,” Nancy Granaman confirms from Burlington, Iowa. “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."
Chicken Marsala is one of my top-picks for Italian food. I wanted to learn how to make it myself and took about 5 different recipes and came up with my own version. The first time I made it my mom didn't stop talking about it for a week.—Nickie Frye, Evansville, Indiana