This is a wonderful recipe! It's almost exactly like the Chicken Marsala at my favorite restaurant. I make this when I want a delicious, elegant meal and serve it with wild rice and a nice bottle of wine. I always triple the sauce, which is easily done using an 8 oz carton of cream and 1 cup of marsala wine, leaving out the milk. Also, I use double the mushrooms and I use sweet onions instead of green. I simmer it longer till the sauce reduces and thickens to my liking. The cream is the key in this recipe, I can't imagine a chicken marsala recipe without cream in the sauce. I love to make this for guests, it gets raves and I look like a gourmet cook!
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This is a wonderful recipe! It's almost exactly like the Chicken Marsala at my favorite...