One of my favorite dishes is chicken marsala. Something about the flavor of marsala wine just gives chicken & mushrooms an amazing depth of flavor. Giada De Laurentiis’ Family Dinners book has this amazing recipe for chicken marsala that brings even more amazing flavor to the dish.
I tend to leave out quite a bit of the butter & I don’t miss it at all. The mascarpone more than makes up for it! And if you can’t find dry marsala, just use sweet… I’ve used it in the past, and I don’t think it makes a significant difference in the final product. I found my mascarpone near the specialty cheeses & spreads, like Allouette & Borsin. If your grocery store does not carry it, you can substitute heavy cream… about 3/4 cup should be perfect, and just let it simmer & reduce a little longer.
I like to use smaller pastas like penne, rotini, or bowtie… it’s much less work to eat, and the nooks & crannies hold the sauce better than the fettuccine Giada recommends.
Try this & enjoy!